Turkey Gravy with Cider and Walnuts

3 mins
Serves 1
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Directions

  1. 1Drain the excess fat from the roasting tray and put it back on the heat.
  2. 2Drain the excess fat from the roasting tray and put it back on the heat.
  3. 3Drain the excess fat from the roasting tray and put it back on the heat.
  4. 4Remove the bacon from the top of the turkey.
  5. 5Remove the bacon from the top of the turkey.
  6. 6Remove the bacon from the top of the turkey.
  7. 7Remove the roasted onions from the cavity.
  8. 8Remove the roasted onions from the cavity.
  9. 9Remove the roasted onions from the cavity.
  10. 10Cut up the bacon.
  11. 11Cut up the bacon.
  12. 12Cut up the bacon.
  13. 13Chop up the roasted lemon.
  14. 14Chop up the roasted lemon.
  15. 15Chop up the roasted lemon.
  16. 16Add bacon and lemon to the tray.
  17. 17Add bacon and lemon to the tray.
  18. 18Add bacon and lemon to the tray.
  19. 19Add a couple of sprigs of rosemary.
  20. 20Add a couple of sprigs of rosemary.
  21. 21Add a couple of sprigs of rosemary.
  22. 22Add three chopped tomatoes.
  23. 23Add three chopped tomatoes.
  24. 24Add three chopped tomatoes.
  25. 25Fry.
  26. 26Fry.
  27. 27Fry.
  28. 28Pour in the dry cider.
  29. 29Pour in the dry cider.
  30. 30Pour in the dry cider.
  31. 31Pour in the delicious resting juices from the roasted turkey.
  32. 32Pour in the delicious resting juices from the roasted turkey.
  33. 33Pour in the delicious resting juices from the roasted turkey.
  34. 34Crush the vegetables and the turkey pieces with a masher to extract the maximum amount of flavour.
  35. 35Crush the vegetables and the turkey pieces with a masher to extract the maximum amount of flavour.
  36. 36Crush the vegetables and the turkey pieces with a masher to extract the maximum amount of flavour.
  37. 37Pour in the chicken stock and reduce again.
  38. 38Pour in the chicken stock and reduce again.
  39. 39Pour in the chicken stock and reduce again.
  40. 40Add crushed walnuts to the bottom of the gravy boat and ladle in the hot gravy.
  41. 41Add crushed walnuts to the bottom of the gravy boat and ladle in the hot gravy.
  42. 42Add crushed walnuts to the bottom of the gravy boat and ladle in the hot gravy.

Ingredients

  • 1 excess fat
  • 1 excess fat
  • 1 excess fat
  • 1 bacon
  • 1 bacon
  • 1 bacon
  • 1 roasted onions
  • 1 roasted onions
  • 1 roasted onions
  • 1 roasted lemon
  • 1 roasted lemon
  • 1 roasted lemon
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 3 tomatoes
  • 3 tomatoes
  • 3 tomatoes
  • 1 dry cider
  • 1 dry cider
  • 1 dry cider
  • 1 resting juices from the roasted turkey
  • 1 resting juices from the roasted turkey
  • 1 resting juices from the roasted turkey
  • 1 chicken stock
  • 1 chicken stock
  • 1 chicken stock
  • 1 crushed walnuts
  • 1 crushed walnuts
  • 1 crushed walnuts

Equipment

kniferoasting trayladlesievepestle and mortar