Ingredients

• 1 cooked turkey with juices in roasting pan.
• 1 onion
• 1 carrot
• 2 celery sticks
• 1 cup Marsala or white wine
• 2 cups chicken stock
• One dozen blanched chestnuts (optional)

Steps

• Step 1

  Transfer all the roasting pan leftover turkey juices into a bowl.

• Step 2

  Remove any bacon bits from turkey and add to roasting pan.

• Step 3

  Remove the onion and lemon bits from cavity and add to roasting pan.

• Step 4

  Peel and slice a fresh onion, add to roasting pan.

• Step 5

  Add the turkey neck (if available) and any other turkey bits you’re not likely to eat such as wing tips, etc.

• Step 6

  Scoop out two large spoons of fat from turkey juice bowl into roasting pan.

• Step 7

  Roughly chop celery and carrot and add to roasting pan.

• Step 8

  Mix all ingredients well ensuring they are all coated in the fat.

• Step 9

  Place in oven and bake for 30 min at 180ºC – 350ºF .

• Step 10

  In your turkey juice bowl, scoop away all the fat from the top leaving only the turkey juices. You can also let it cool down and then refrigerate to solidify the fat making it easier to remove.

• Step 11

  Once cooked nice and brown, remove the roasting pan from oven and place on stove with low heat.

• Step 12

  Sprinkle the flour over the ingredients on roasting tray and mix well.

• Step 13

  Add Marsala wine.

• Step 14

  Add the chicken stock

• Step 15

  Using a potato masher, crush all the ingredients to bring out their flavours.

• Step 16

  Add the turkey juice (The remains once fat has been removed, if refrigerated it should have turned to jelly.

• Step 17

  Simmer all ingredients on very low heat for 15 minutes.

• Step 18

  Strain everything using a large fine sieve into a bowl.

• Step 19

  Optional, add the chestnuts in the bottom of a saucepan and lightly crush them with a masher.

• Step 20

  Add the gravy to chestnuts and simmer for 5 more minutes. Place in sauce boat.

Little Tips

You can add a piece of fresh rosemary in the sauceboat for garnish and flavour.