Homemade Turkey Gravy with Sherry

This gravy is the perfect accompaniment to our Roasted Turkey with Fig, Apple and Shallot Stuffing recipe, which can be found here.


For the stock:

        giblets from a Golden Turkey
        1 onion, cut into quarters
        2 carrots, cut into chunks
        1 stick of celery, cut into chunks
        1 fresh bay leaf
        3 sprigs of parsley
        1 sprig of thyme
        5 black peppercorns

To finish the gravy:

        1 tsp redcurrant jelly
        750ml of Golden Turkey giblet stock
        100ml sherry
        2 tbsp of plain flour


  1. Preheat oven to 400°F/200°C/Gas 6
  2. Wash the giblets in cold water and place in a large pan with 1.5 litres of cold water. Bring to the boil and removed any scum off the top of the water with a slatted spoon.
  3. Add the rest of the ingredients, cover and simmer for 40 minutes. 
  4. Uncover the pan and simmer for a further 20-30 minutes or until the stock has reduced by half. Remove from the heat and strain into a bowl, leave to cool, cover and place in the fridge or use immediately. 
  5. To make the gravy, bring the stock back to the boil and remove from the heat. 
  6. When the turkey is cooked, pour off the fat from the roasting juices and place the tin on the hob. Whisk in the flour and place over a low heat.
  7. Cook the flour mixture making sure you have scrapped up all the meaty sticky bits on the bottom of the tin and stir constantly. After 2 minutes, remove from the heat and whisk in the turkey giblet stock and redcurrant jelly, bring slowly to the boil, stirring constantly. 
  8. Add the sherry and cook for a further 3 minutes, stirring constantly.
  9. Season to taste add a little more sherry if you want and then strain into a warm jug and serve.


        Any leftover turkey sherry gravy can be frozen.
        The giblet stock can be made 2 days before required. 

PER SERVING (based on serving 20)

        27 kcal
        1.5g fat
        0.6g saturates
        0.3g sugar
        0g salt