ARGH! Have buggered up gravy - now what can I do?!?!

[Bodenbabe]

I did Jamie Oliver's make-ahead gravy. All well and good except that the star anise gave it a really weird flavour which I know my family will hate. Gravy shouldn't taste of aniseed!! Doy ou erckon that it will be better by the time I put the turkey jucies in on the day or is it still going to have that weird flavour? I can't bear the thought of doing it all again [sob]

I've used up the giblets and have no stock veg left so how can I make nice gravy now?! (I need about a litre). Will it be really manky if I just use shop-bought stock and thicken it with flour and then add turkey juices, can I? Will that be good enough?

Oh, ARSE, I can't believe this!!! It was the one job I was nervous about and the one job I was so glad to get out of the way and now it's ruined and I don't know what to do, heeeeeeeeeeeeeeelp!!! [wail]

Nowt wrong with stock and flour etc.

Or you could try watering down the current aniseedy stuff with stock and then adding the juices.

?

Star Anise is a pretty pervading flavour. If it tastes of it now it will in the future.

Are you cooking a turkey from scratch at home? If so make gravy out of those juices. Put a couple of onions under the turkey, Add a small glass of cider to deglaze the pan when turkey is removed and stir in some grated garlic 1 or 2 cloves. Pour in a litre of hot water and thicken with arrowroot or plain flour. Reduce by about half, season and serve.

This makes a lovely light gravy that does not take much time and can be done while the meat is resting.

Alternatively cheat and buy a tub of ready made.

See, I find garlic all pervading and would never bring it near a christmas dinner

agree marymother

garlic drowns all other flavours imo overused these days

star anise in gravy?

[pursed lips/cats bum mouth]

[folds arms]

Stock and flour mix it up

That Jamie O is getting about his station messing about with gravy

I like the idea of cider though. Would give it a bit of kick, and I think I may well do that.

But I've used the giblets so how can I get stock? Will shop-bought be ok? (am thinking of the chilled, ready-made stuff, not from a cube). Yes, we are cooking a 13lb turkey at home - will I get enough juices from it to flavour a litre of gravy made with shop-bought stock?

Sorry to hear your gravy didn't work out. I have cheated in the past and have used good quality ready-made stock and it was fine. I'm sure your dinner will be delicious!

Go and buy some chicken gravy from the supermarket.

Add the meat juices and a bit of water from the veg on the day... and maybe a glass of sherry/medeira or two and you can pretend you made it

T'will all be fine.

I didn't know you could buy ready-made gravy! Right, that's what I'll look for then. Thanks everyone - I can go to bed and stop panicking now

...I won't mention that I suggested it on your other thread...