Make-Ahead Gravy
Donal's Notes
Do yourself a massive favour and make sure to use this recipe in advance of Christmas or any big occasion. Doing this before the big day takes so much pressure of you in the kitchen. There's a fair bit to getting the gravy just right so getting it done in ahead of time is a no brainer.
*Excludes white wine.
Instructions
Preheat the oven to 180C. Do your veg prep first by roughly chopping the onions, carrot, celery and rashers.
Add the remaining stock to the saucepan. Bring back to the boil and simmer until the gravy has reached the desired consistency. Stir through the red currant jelly, then season to taste.
Allow to cool to room temperature, then store in sealed containers in the fridge or freezer until it’s time to finish the gravy.
On the day of serving, defrost the gravy at room temperature if frozen. When the turkey is cooked, skim away most of the fat from the turkey roasting tray. Remove most of the juices into a jar and allow to cool before storing in the fridge for soups or sauces.
Add your make-ahead gravy to the tray with the remaining juices. Bring to the boil, scraping any sticky bits up. Strain the sauce into a saucepan and taste again to perfect the seasoning. Serve piping hot to the table.
