Ollie Dabbous’ gravy recipe

  • serves 8
  • Easy

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



  • turkey meat or wings or drumsticks or offcuts 2 kg, diced 
  • vegetable oil 50ml
  • large button mushrooms 200g, sliced 
  • white wine 100ml, boiled for 1 minute
  • cornflour 1 tbsp 
  • butter 75g, heated until it browns to noisette (whisk to make sure it doesn’t get too brown)
  • lemon juice a squeeze
  • rosemary 1 sprig, leaves lightly bruised
  • garlic 1 clove, crushed


  • 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.  

Nutritional Information

  • Kcals 179
  • Carbs 5.8g
  • Protein 2.8g
  • Fat 15g
  • Salt 0.7g
  • Saturates 5.9g
  • Fibre 0.1g