“This is a delicious gravy that goes well with any roast as it uses the pan juices thickened with cornflour. Cornflour doesn’t contain gluten and this gravy will finish off your turkey beautifully. ”
SERVES 4
COOKS IN10 MINUTES
DIFFICULTYSUPER EASY
Ingredients
Pan juice from the turkey , approximately 100ml
2 teaspoons cornflour
1 tablespoon cold water
100 - 300 ml fresh stock , (which you can make yourself or buy from most supermarkets)
TAP FOR INGREDIENTS
Method
Remove the turkey from your roasting tin and skim off any excess fat. It is important to leave about a tablespoon of fat in the pan as it adds flavour. Pop the roasting tin on the hob over a medium heat and stir well, making sure you have scraped all the lovely booked bits from the sides and bottom of the pan.
Mix the cornflour and cold water in a separate bowl and stir well, then tip it straight into the roasting pan and mix really well.
Bring to a gentle simmer, stirring continually and will see all the juices start to thicken into a lovely gravy.
Add the stock to the roasting pan, adjusting the amount to reach your desired consistency.
