Marcus Wareing’s turkey gravy recipe

Ingredients

• The wings and giblets from the goose/turkey
• 50g butter
• Cornflour to coat the giblet and wings
• Pinch of fine salt
• 1 peeled garlic, crushed
• 1 shallot, finely sliced
• 500ml red wine or port
• 500g liquid chicken stock

Method

Sauces are a key element to any dish and you can’t have Christmas lunch without a beautiful gravy. My favourite is the one I make at home with my wife. We always make it on Christmas Day, using turkey or goose wings and giblets. We don’t use flour, though we do coat the wings and giblets in cornflour before adding them to a pan of foaming, melted butter with some garlic and shallots. Alcohol is crucial – either red wine or port. I add that, let it simmer for a while and then add stock – chicken is fine. Then I reduce it down until I’m happy with the consistency.

Coat the wings and giblets in the cornflour and pinch of salt. 

Melt the butter in a medium-sized pan until it foams. 

Add the wings and giblets, garlic and shallot. 

Add the wine or port and leave to reduce to about half.

Add the liquid chicken stock and reduce again until thickened to your liking.

Check for seasoning – adjust as necessary. 

Strain through a sieve and serve.