Rich gravy

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Prep time:

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Serves: 6

By ClaireMumsnet



  • 1 onion peeled and sliced in half

  • 1 pinch salt

  • 2 tbsp flour

  • 900ml boiling water

  • 1 celery stick plus leaves

  • 1 bay leaves

  • 2 carrot sliced in half lengthways

  • 6 whole peppercorns

  • 1 handful giblets from a turkey including liver

  • 3 parsley stalks


  1. To make the giblet stock, wash the giblets and put in a saucepan with onion, and cover with water.
  2. Bring to simmering point, then remove any scum on the surface with a slotted spoon.
  3. Then, add the remaining ingredients, half cover and simmer for 1.5-2 hours.
  4. Strain and store in the fridge (it will keep for three days) or in the freezer.
  5. On Christmas Day, pour into a large pan and heat gently.
  6. Meanwhile, spoon in the fat from the turkey pan (keep this for sautéing potatoes). Then mix the flour into the dark juices over a low hear, whisk in the giblet stock until it is smooth.
  7. Let it bubble and reduce a bit, season with salt and pepper and keep warm before serving over your Christmas dinner.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • sauce

  • Christmas

  • Make Ahead

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