Allspice Gravy
by Nigella. Featured in NIGELLA CHRISTMASIntroduction
Generally speaking, the best gravies are made by deglazing a joint’s cooking juices in the roasting tin, but, with a brined bird, the liquid it gives off is just too salty; you can’t use more than 2–3 tablespoonfuls. You could, of course, simply drain off the excess, but given the stress of Christmas Day, making the gravy in a saucepan is a better route: you avoid the smoking you can get from a roasting tin on the hob; and you can make it all ahead — the stovetop will be quite busy enough as it is.
For US cup measures, use the toggle at the top of the ingredients list.
Generally speaking, the best gravies are made by deglazing a joint’s cooking juices in the roasting tin, but, with a brined bird, the liquid it gives off is just too salty; you can’t use more than 2–3 tablespoonfuls. You could, of course, simply drain off the excess, but given the stress of Christmas Day, making the gravy in a saucepan is a better route: you avoid the smoking you can get from a roasting tin on the hob; and you can make it all ahead — the stovetop will be quite busy enough as it is.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: enough for 8-12 people
- giblets from turkey (not including liver)
- 1 litre water
- 1 tablespoon allspice berries
- ½ teaspoon black peppercorns
- 3 bay leaves
- 1 x 4 centimetres stick cinnamon
- 1 stick celery
- 2 carrots
- 1 unpeeled onion (halved)
- 1 tablespoon Maldon salt or 1/2 tablespoon table salt
- juice of 1 clementine plus pulp from fruit
- 2 tablespoons plain flour
- 2 tablespoons honey
- giblets from turkey (not including liver)
- 1 litre water
- 1 tablespoon allspice berries
- ½ teaspoon black peppercorns
- 3 bay leaves
- 2 inches stick cinnamon
- 1 stick celery
- 2 carrots
- 1 unpeeled onion (halved)
- 1 tablespoon sea salt flakes or 1/2 tablespoon table salt
- juice of 1 clementine plus pulp from fruit
- 2 tablespoons all-purpose flour
- 2 tablespoons honey
Method
- Put all the ingredients, except the flour and honey, into a saucepan and bring to a boil. Cover with a lid and simmer gently for 2 hours.
- Strain the gravy stock through a sieve (or just pour, holding back the bits) into a large measuring jug: this should give you approx. 1 litre / 1 quart. All this can be done well ahead.
- On the Day itself, whisk the flour in a saucepan with 2 tablespoons of the salty juices from the turkey roasting tin, then put the saucepan on the heat and slowly whisk in the rest of the stock and the honey.
- Let the gravy bubble away, stirring every now and again with a wooden spoon, until it thickens a little and the floury taste disappears.
- If you are preparing the gravy stock ahead, make sure when you add the flour and juices and reheat that it gets piping hot; preferably fill the gravy jug with hot water for 10 minutes before draining, drying and filling it with hot, invitingly aromatic allspice gravy.
- Put all the ingredients, except the flour and honey, into a saucepan and bring to a boil. Cover with a lid and simmer gently for 2 hours.
- Strain the gravy stock through a sieve (or just pour, holding back the bits) into a large measuring jug: this should give you approx. 1 litre / 1 quart. All this can be done well ahead.
- On the Day itself, whisk the flour in a saucepan with 2 tablespoons of the salty juices from the turkey roasting tin, then put the saucepan on the heat and slowly whisk in the rest of the stock and the honey.
- Let the gravy bubble away, stirring every now and again with a wooden spoon, until it thickens a little and the floury taste disappears.
- If you are preparing the gravy stock ahead, make sure when you add the flour and juices and reheat that it gets piping hot; preferably fill the gravy jug with hot water for 10 minutes before draining, drying and filling it with hot, invitingly aromatic allspice gravy.
Additional Information
MAKE AHEAD:
Simmer the gravy stock for 2 hours and stir in the honey. Cool, cover and keep in the fridge for up to 2 days. Finish the gravy with flour and turkey juices as directed.
FREEZE AHEAD:
Make the stock as directed, cool and freeze for up to 1 week. Thaw overnight in the fridge, and finish as above.
MAKE AHEAD:
Simmer the gravy stock for 2 hours and stir in the honey. Cool, cover and keep in the fridge for up to 2 days. Finish the gravy with flour and turkey juices as directed.
FREEZE AHEAD:
Make the stock as directed, cool and freeze for up to 1 week. Thaw overnight in the fridge, and finish as above.
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What 1 Other has said
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Posted by joshv41680 on 27th November 2021
Show more commentsThe smell of this stock simmering while I prepare my Thanksgiving meal has come to define the holiday for me. This gravy picks up all the flavors of the turkey brine, and it makes the whole meal taste ultra festive. I use xantham gum to thicken it. It does the job better than flour, and it ensures a thick, but not gloopy texture. To do this, bring 1 liter of the stock to the boil. Mix 1 teaspoon of xantham gum with 2 tablespoons of the fatty juices from the turkey roasting pan (it will turn to a thick paste.) Add this to the bubbling stock and whisk to incorporate. Let it bubble for 5 minutes. Then add the honey as per the recipe. It will thicken more as it stands.