Christmas Day gravy NOT NOT NOT Jamie Oliver

[MrsKingfisher]

Had to put not 3 times because someone will suggest his disgusting get ahead gravy!

Either own recipe or shop bought if it's NOT Jamie's, which one do you love?

I take the meat juices from the pan, draining excessive fat and, over heat, add a generous spoon of recurrant jelly, letting it dissolve. I then add some red wine, bringing it to the boil and stirring it all together. I add vegetable gravy granules as a quick thickener and then some water to get the consistency right, simmering it.

@QueenBlueberries

oups I just buy the ready made M&S gravy.

Me too! I made the JO one once and it was such a faff. next year I bought it from M&S and no-one even noticed! M&S all the way now. Pop it in the gravy boat and into the microwave, a few minutes and gravy is sorted!

@parentalhelpline

I really like JO's make ahead gravy, BUT if you use the star anise it is disgusting. I just make it without, and it tastes lovely

Agree. I make this gravy a lot but never add the star anise !!

@helloxhristmas

I just make my usual gravy.

Roast meat on a trivet of onion / carrot.

Remove meat pour off fat.

sprinkle in some flour and cook it off. Add a bottle (yes, a whole bottle) or red wine for beef, cider for pork or white wine for poultry. Boil off alcohol. Add a stock pot whatever herbs you like, cook for a bit longer and add water if needed to desired consistency. Marmite works really well with red wine gravy and also a sprinkling of bisto if you want it thicker.

Sieve.

Season.

This sounds bloody amazing!

We have goose, rather than turkey, so I make stock from a couple of roast duck carcasses, and simmer the giblets from the goose in that, on Christmas Eve, add port, and redcurrant jelly, then cook it down and add a paste of butter and flour to thicken it.

I am not a fan of gravy - my mum hates it, so we never had gravy on roast dinners (we did have bread sauce, apple sauce, mustard or parsley sauce, depending on what the joint was), so I grew up used to gravy-less dinners. Usually, if I make a roast, I make some gravy from gravy granules, for dh and any dses that happen to be at home, and I have it without, but proper gravy, made with the stock and all the added faffing is pretty nice, so I do have some on my Christmas dinner.

Not too much, though, and nowhere near the roast potatoes, because I don’t want the crunch to go soggy!

we've got half the family vegetarians so I make a non-meat gravy that everyone likes.

fried onions and loads of mushrooms then add a veggie stock, blitz, and thicken with cornflour or arrowroot. Nicer made ahead, I usually do it the night before.

Another vote for M&S gravy. Have made Jamies and although it was nice (without star anise) the M&S one in the tub from chilled section is delicious. Works really well in turkey and leek pie the next day too.

Save the water used to boil the spuds (for roasters), add bistro powder, plenty of black pepper, red wine and cranberry jelly. Boil to burn off alcohol, adjust seasoning. Voila!

For lamb I use a packet mix (Bon Maman?) of lamb gravy with Madeira and add mint jelly.

Oh, and i add the meat juices on the day.

Dear God I've never done anything with giblets Bisto powder and meat juice all the way!!!

I want the gravy from toby Carvery, I’d buy that if I could....11pm and all I can think about it a roast dinner 😳

It is disgusting. My mum still talks about the time we made it and she was silently praying the Bisto would make an appearance...you live and learn!

Christmas Day morning roast the turkey along with carrots, onions, herbs. Make sure the turkey has plenty of herb butter under skin and bacon on the top. Cook as you would do any turkey, make sure plenty of resting time. Same with gammon, although tend not to include the herbs/onions etc... just gammon on its own with a little honey on top. We usually have a 3 tier steamer on the go, in the bottom of that is diced carrots, onions, beef stock diluted with more water, herbs, Worcestershire sauce and pepper. Add the juices from the cooked turkey and about half a cup from the gammon (I tend to do this to taste as depends how salty the gammon is) and thicken with cornflour.

Some lovely recipes here, however I've decided I cannot be arsed with the faff so I've got a Schwartz Turkey gravy packet and some bisto as a back up.

One day I'll make an epic gravy but today is not that day and nor are any of the days following

I use the BBC Madeira gravy recipe. Veggies in this house so need one without meat juices. It's really nice and Christmas and I make it in advance

I always cook joints or the turkey on a bed of onions, carrots, parsnips etc.
Remove the joint, scoop off excess fat then blitz the vegetables and juices and add a generous glug of wine or stock. Makes delicious gravy in minutes.

A couple of oxo cubes with a couple of spoons of bisto 😂
I never make "proper" gravy. My g-aunt and ex-mil always used the veg water and I'd be farting like a trooper.

Another that makes the JO one but leaves the star anise out. We all love it!

@ExpensivelyDecorated that was exactly my thoughts, I love star anise in rice but not in my gravy with turkey 🤣

Bisto, made thicker than the tub suggests and then with lots of lovely red wine added plus the juices from the meat. Then add redcurrant jelly, marmite and Worcestershire sauce to taste.

Does anyone know what to do with BISTO in a box ? (the powdery stuff not granules in a jar)

What does it do exactly?

I usually add Oxo cubes, water and cornflour to meat juices and thicken with cornflour.

I basically do similar to J O in terms of roasting chicken drumsticks with onion, celery, carrots and bacon, and mush it all up, then add flour but instead of adding water I use chicken stock as his tasted so bland! I make that ahead of time then drain off the juices from the turkey (I have one of the jugs that separates the fat) and add that on Christmas Day. Usually end up adding some cornflour to get the desired thickness.

@LondonlovesLola

Does anyone know what to do with BISTO in a box ? (the powdery stuff not granules in a jar)

What does it do exactly?

I usually add Oxo cubes, water and cornflour to meat juices and thicken with cornflour.

You use it as a thickening/flavouring agent. Add a thin paste made with cold water to the meat juices, bring to a boil and reduce until you’re happy with it.

Oh missed your last sentence whilst skimming - think of bisto powder as oxo cubes and cornflour together.

@HollyandIvyandallthingsYule that's how I use vegetable granules.