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Food Allergy Mums' gravy
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Total Time:
10 minutes
Gluten-free gravy made from pan juices and cornflour, perfect finishing touch for roast turkey.
Ingredients:
  • Pan juice from the turkey approximately 100ml
  • 2 teaspoons cornflour
  • 1 tablespoon cold water
  • 100 - 300 ml fresh stock (which you can make yourself or buy from most supermarkets)
Instructions:
  • Transfer the cooked turkey from the roasting tin and skim off any excess fat, ensuring to reserve a tablespoon for flavor. Place the tin on the stovetop over medium heat, deglaze by stirring well, loosening all the delicious bits. Combine cornflour with cold water in a separate bowl, then pour the mixture into the roasting pan and stir vigorously. Simmer gently, stirring constantly until the juices thicken into a flavorful gravy. Adjust the consistency by adding stock to your preference.

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