Roast turkey & cranberry wellington
A festive twist on the classic British dish of beef wellington, rich with chestnuts and stuffing
Homemade gravy
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 4 rashers baconchopped
- 500g pack chicken wing
- oilfor frying (optional)
- 1 onionunpeeled and cut into quarters
- 1 carrotroughy chopped
- 1 leekroughly chopped
- 1 garlicbulb, unpeeled and halved
- bunch herbssuch as bay, thyme, parsley stalks (just use whatever you have, don't buy especially)
- 300ml white wine
- 1.2l chicken stock
- 2 tbsp butter
- 2 tbsp plain flour
Nutrition: per serving
- kcal102
- fat4g
- saturates2g
- carbs5g
- sugars2g
- fibre1g
- protein6g
- salt0.5glow
Method
step 1
Dry-fry the bacon in a large pan until golden. Remove, then fry the wings (add a splash of oil if they start to stick), turning until browned all over. Tip into a pan with the remaining ingredients (apart from the butter and flour) and the bacon. Simmer, skimming off any froth, for about 2 hrs.
step 2
Strain through a sieve, then heat the butter in a saucepan and, when foaming, add the flour. Cook, stirring constantly, for 1 min. Gradually pour in the stock, stirring all the time, to get rid of any lumps. Simmer until you have a thin gravy, taste and season. Can be made up to 3 days in advance and kept chilled, or frozen for up to 3 months.
