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Christmas turkey gravy
INGREDIENTS 25g butter Turkey giblets (neck, heart and liver), rinsed 3 celery sticks, roughly chopped 2 carrots, roughly chopped 1 onion, roughly chopped 3 fresh bay leaves 8 black peppercorns 3 tbsp plain fl our 150ml dry white wine
Method:
Melt the butter in a pan over a medium heat. Add the giblets and vegetables and fry for 8
Achray Farm
The award winning bakery in the heart of the Trossachs brings you the very best in homebaking.
Delicious cakes, warming puddings and artisan bread made using the freshest ingredients.
You can find us at Farmers’ Markets & events throughout central Scotland
– up to date information on our website.
We can provide bread, cakes & puddings for events or celebrations
Contact us for more information 01877 376363
baking@achrayfarm.co.uk www.achrayfarm.co.uk
Achray Farm Baking @AchrayFarm 30 Festive Food & Drink
minutes, until golden. Add the bay leaves, pep- percorns and 1.5 litres water. Bring to the boil and simmer for 1 hour. Strain the stock into a jug. Set aside to cool slightly, then remove the fat from the surface. Place the turkey’s roasting tin on the hob
over a medium-high heat. Add the fl our and stir for 1 minute. Gradually stir in the wine, bring to the boil and reduce by half. Add the stock and any of the turkey’s cooking juices and bring back to the boil. Reduce to a simmer for 15 minutes, to thicken. Skim the surface of the gravy, then season. Keep hot, then strain to serve.
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