Rich madeira gravy

Name: Rich madeira gravy
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8
Ingredients: Turkey giblets; 1 carrot, thickly sliced; 1 onion, cut into wedges; 1 celery stick, thickly sliced; 8 black peppercorns; 2 bay leaves; Juices from the turkey pan; 40 (1 1/2oz) plain flour; 150 (1/4 pint) Madeira wine; 2 level redcurrant jelly or tomato purée

This gravy recipe is the perfect accompaniment for your roast turkey.

By The GH Kitchen TeamPublished: 17 December 2002

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Yields:

Prep Time:

20 mins

Cook Time:

55 mins

Total Time:

1 hr 15 mins

Ingredients

Turkey giblets
1 carrot, thickly sliced
1 onion, cut into wedges
1 celery stick, thickly sliced
8 black peppercorns
2 bay leaves
Juices from the turkey pan
40 (1 1/2oz) plain flour
150 (1/4 pint) Madeira wine
2 level redcurrant jelly or tomato purée

Directions

1. Step 1
  Put the giblets, carrot, onion, celery, peppercorns and bay leaves in a pan with 900ml (1½ pints) cold water. Cover and simmer for 45min, skimming once. Cool, then strain off stock and chill overnight.
2. Step 2
  While the turkey is resting, pour off as much of the fat in the roasting tin as you can, leaving the dark brown juices behind. Heat the roasting tin on the hob, whisk in the flour, then gradually pour in the Madeira and bubble for 1min.
3. Step 3
  Pour in the stock, scraping up all the goodness from the base of the pan. Bring to the boil, then add the redcurrant jelly or tomato purée and simmer for 5min. Season generously. Pour through a sieve into a sauce boat and keep warm until ready to serve.
  
  We have a wealth of gravy recipes to try:
  
  Great gravy
  
  Quick gravy
  
  Madeira gravy
  
  Sherry gravy
  
  Perfect gravy

Cook's tip

Redcurrant jelly will give a sweeter taste to the gravy. Add tomato purée if you prefer a more savoury flavour.

Per Serving:

Calories: 30
Total carbs: 4 g
Total fat: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time