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Ollie Dabbous’ gravy recipe

Published: December 15, 2015 at 8:31 AM

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serves 8

Easy

Total time: 2 hrs and 30 mins

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Ollie Dabbous' gravy is legendary and we've managed to get hold of the recipe - it's worth the effort as it makes Christmas dinner really special

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Ingredients

Nutrition

• 2 kg turkey meat or wings or drumsticks or offcuts

  diced

• 50ml vegetable oil

• 200g large button mushrooms

  sliced

• 100ml white wine

  boiled for 1 minute

• 1 tbsp  cornflour

• 75g butter

  heated until it browns to noisette (whisk to make sure it doesn’t get too brown)

• a squeeze lemon juice

• 1 sprig rosemary

  leaves lightly bruised

• 1 clove garlic

  crushed

Nutrition: per serving

• kcal179
• fat15g
• saturates5.9g
• carbs5.8g
• sugars0g
• fibre0.1g
• protein2.8g
• salt0.7g

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Method

• step 1

  Put half of the turkey meat in a large pan, season with a pinch of salt, add 700ml water and bring to a boil. Simmer gently for 1 hour, then drain the stock through a colander. You can re-use the turkey meat to make a stock, if you like.

• step 2

  Heat the oven to 240C/fan 220C/gas 9. Mix the remaining turkey meat with a pinch of salt and the oil, spread it on a baking tray and cook for 30 minutes until it is golden.

• step 3

  Scoop it into a pan, add the button mushrooms and pour over the hot turkey stock, boiled wine and enough water to cover the meat. Bring to a boil, then simmer gently for 20 minutes. Strain the stock off and put it in a clean pan.

• step 4

  Whisk the cornflour with 2 tbsp water. Slowly whisk the cornflour into the gravy then bring it back to a boil, to thicken. Whisk in the beurre noisette, add the lemon juice, bruised rosemary leaves and garlic. Leave for 5 minutes to infuse, add a grind of black pepper and strain through a sieve.

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