Gravy doesn’t have to be over complicated, it is really quite simple. When you have the foundation of a really good stock, you are almost there! Just add pan juices (or not) and then season and thicken to your taste. Make sure you make enough because people will want seconds!
500ml Turkey Stock
4 tbsp Butter or Turkey Drippings
Few sprigs Fresh Thyme or Sage Leaves (optional)
3-4 tbsp (heaped) Cornflour
Sea Salt Flakes & Black Pepper
Pour turkey stock into a pot over medium high heat. When stock has thinned to a liquid, remove about a ¼ cup and set it aside.
Add butter or drippings and any herbs you’re using to the pot and leave over medium high heat until it starts to steam. Tip: Tie the herbs together with cooking string to help remove them easily at the end
In a small bowl, use a small whisk or fork to mix together cornflour and reserved stock to make a thin paste with no lumps (use 4 tbsp of cornflour for thicker gravy).
Back to the pot, while whisking, pour the cornflour paste into the rest of the stock. Keep stirring with a whisk and cook until gravy thickens. Remove from heat then fish out and discard herbs.
Season with salt & pepper to taste then serve.
This makes 2 cups of gravy but the recipe can simply be doubled to make more.
Will keep in the fridge for 2 days, or, it can be frozen for up to 3 months, simply reheat gently over medium heat on the stove, stirring occasionally.