Ollie Dabbous’ gravy recipe
- Preparation and cooking time
- Total time
- Easy
- serves 8
Skip to ingredients
- 2 kg turkey meat or wings or drumsticks or offcutsdiced
- 50ml vegetable oil
- 200g large button mushroomssliced
- 100ml white wineboiled for 1 minute
- 1 tbsp cornflour
- 75g butterheated until it browns to noisette (whisk to make sure it doesn’t get too brown)
- a squeeze lemon juice
- 1 sprig rosemaryleaves lightly bruised
- 1 clove garliccrushed
Nutrition:
- kcal179
- fat15g
- saturates5.9g
- carbs5.8g
- sugars0g
- fibre0.1g
- protein2.8g
- salt0.7g
Method
step 1
Put half of the turkey meat in a large pan, season with a pinch of salt, add 700ml water and bring to a boil. Simmer gently for 1 hour, then drain the stock through a colander. You can re-use the turkey meat to make a stock, if you like.
step 2
Heat the oven to 240C/fan 220C/gas 9. Mix the remaining turkey meat with a pinch of salt and the oil, spread it on a baking tray and cook for 30 minutes until it is golden.
step 3
Scoop it into a pan, add the button mushrooms and pour over the hot turkey stock, boiled wine and enough water to cover the meat. Bring to a boil, then simmer gently for 20 minutes. Strain the stock off and put it in a clean pan.
step 4
Whisk the cornflour with 2 tbsp water. Slowly whisk the cornflour into the gravy then bring it back to a boil, to thicken. Whisk in the beurre noisette, add the lemon juice, bruised rosemary leaves and garlic. Leave for 5 minutes to infuse, add a grind of black pepper and strain through a sieve.
