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Rick Stein's turkey gravy

Rick Stein

Rick Stein bubbles up lashings of great gravy to make your roast turkey really special!

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OTHER RECIPES

Rick Stein's favourites


RICK STEIN'S TURKEY GRAVY

Rick Stein bubbles up lashings of great gravy to make your roast turkey really special!

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LIGHTLY CURRIED CRAB MAYONNAISE SERVED IN MINI POPPADOMS

These posh crab canapes, served on mini poppadoms, couldn't be easier. Crab meat and curry adore each other and they take minutes to assemble.

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SMOKED SALMON WITH SCRAMBLED EGGS

Smoked salmon with scrambled eggs makes a fantastically stylish breafast or brunch, especially if it's washed down with bubbly!

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PRAWN COCKTAIL WITH MALT WHISKY

King prawns with a malt whisky mayonnaise are piled high on mixed salad leaves in Rick Stein's version of this classic starter.

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WILD MUSHROOMS AND DEVILLED KIDNEYS ON HOT BUTTERED TOAST

Rick Stein's recipe is the taste of early autumn and very easy to do. Wild mushrooms and kidneys are a great match, but Rick is quite fussy about the bread!

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HOW TO PREPARE


Serves 5-6. Cooking time is short.



INGREDIENTS

Turkey giblet stock (already made)
Flour
Salt & Pepper

 

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METHOD

Take the turkey out of the oven.  Remove the turkey and rest.

Spoon off the excess fat from the turkey juices left in the roasting dish.

Place the roasting tray over the hob and add flour.

Stir really well until thoroughly combined.

Season with salt and pepper, strain through a sieve and serve.

 

 

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