Always check the labels of the products you use.
Method
- 1
Melt. Chop set-aside turkey neck, gizzards, and trimmings into 2.5 cm chunks with a cleaver. Heat oil in a mid-sized saucepan over a medium-high flame till shimmering. Tip in turkey parts, onion, carrot, and celery and cook, mixing now and then, till well browned, around 10 minutes total. Tip in stock, soy sauce, Marmite (if using), herbs, plus bay leaves. Bring to the boil, next reduce to a simmer. Simmer for 1 hour, next strain through a fine sieve. Add any drippings from the roast turkey, next skim off excess fat. You should have one little over 1 quart of fortified stock; if not, tip in water or extra chicken stock in order to equal 1 quart. Discard solids plus set stock aside. Melt butter in a mid-sized saucepan over a mid-sized flame. Add flour and cook, mixing the whole time, till a deep gold, around 3 minutes. Beating the whole time, add fortified broth in a thin steady trickle. Bring to the boil, reduce to a simmer, and cook till it has thickened and reduced to around 3 cups. Taste and add salt if it needs it using salt plus pepper. Gravy can be made upwards to 5 days in advance plus stored in the fridge.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 49 kcal |
| Protein | 1.8 g |
| Carbohydrate | 3.9 g |
| of which sugars | 1.3 g |
| of which free sugars | 0 g |
| Fat | 2.9 g |
| of which saturates | 1.2 g |
| Fibre | 0.3 g |
| Salt | 0.26 g |
Protein per 100 kcal
3.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
