Madeira gravy

A good gravy is an essential accompaniment for the festive meal. This one’s enriched with Madeira (fortified wine)

  • Cook:10 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 75
  • fat 1g
  • saturates 0g
  • carbs 8g
  • sugars 3g
  • fibre 0g
  • protein 5g
  • salt 0.67g


  • 200ml Madeira
  • 3 tbsp plain flour
  • 600ml turkey or chicken stock, fresh or made with cubes
  • 2 tbsp wholegrain mustard
  • 200ml/7fl oz turkey juices, skimmed of all fat (make up with stock if you don't have enough; add it all if you have more)


How to make stock for the gravy
If you are doing this the day before, brown the raw turkey giblets in 1 tbsp olive oil, then add 2 roughly chopped onions, a carrot and a bay leaf. Pour over 2 litres of water, then leave to simmer for 1 hr. Strain off the giblets and veg, then chill until needed. If you like to get ahead, use the carcass left over from a roast chicken instead of the giblets – no need to brown it first.


  1. Gradually mix the Madeira into the flour until smooth. Heat the stock in a pan, then pour in the flour mixture and mustard, stirring until thickened. Chill until ready to serve, covering the surface with cling film to stop a skin forming. On the day, reheat in a pan with the turkey juices until bubbling.

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