Sherry gravy

Name: Sherry gravy
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: The pan juices from your roasted turkey; 1 tbsp. plain flour; 125 mL (4fl oz) apple juice; 200 mL (7fl oz) medium sherry; About 1.1 litres (2 pints) hot turkey stock (see instructions below); 1/4 lemon

A delicious turkey gravy that's simple to make

By The GH Kitchen TeamPublished: 29 December 2007

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Good Housekeeping UK

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Yields:

Prep Time:

5 mins

Cook Time:

10 mins

Total Time:

15 mins

Ingredients

The pan juices from your roasted turkey
1 Tbsp. plain flour
125 ml (4fl oz) apple juice
200 ml (7fl oz) medium sherry
About 1.1 litres (2 pints) hot turkey stock (see instructions below)
1/4 lemon

Directions

1. Step 1
  While the turkey is resting, tilt the roasting tin and spoon off all but 2tbsp fat from the top of the turkey juices. Put the tin on the hob over a low heat.
2. Step 2
  Put the flour into a small bowl and stir in 2tbsp turkey juices from the tin to make a paste. Whisk the paste into the pan juices in the roasting tin and cook for 2-3min, whisking constantly.
3. Step 3
  Add the apple juice and sherry, stirring constantly, then slowly add the hot stock. Bring to the boil, then simmer for 5-10min until thickened and syrupy. Season and add a squeeze of lemon juice to taste.
4. Step 4
  For the turkey stock: Put turkey giblets into a large pan. Add 1 medium onion, quartered, 1 carrot, halved, 1 celery stick, halved, 6 black peppercorns and 1 bay leaf. Add 2 litres (3½ pints) cold water. Cover and bring to the boil. Simmer for 30min, skimming occasionally, then strain through a sieve. Cool quickly, pour into an airtight container and chill for up to one day.
  
  Video: How to make gravy

Per Serving:

Calories: 75
Total carbs: 5 g
Sugars: 3 g
Total fat: 3 g
Saturated 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