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Ingredients

  • 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

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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