Make-ahead Prosecco & wild mushroom gravy
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 8 - 10
Skip to ingredients
- 2 tbsp sunflower oil
- 500g chicken wingschopped into pieces (you can ask your butcher to do this for you)
- turkeybackbone and neck, hacked into pieces
- 1 onionfinely chopped
- 2 carrotscut into small chunks
- 2 celery stickscut into small chunks
- 2 bay leaves
- small bunch thyme
- 30g dried porcini
- pinch of golden caster sugar
- 100g plain flour
- 250ml proseccoplus a splash (optional)
- 2l chicken stock(preferably fresh)
- squeeze of lemon
Nutrition: per serving (8)
- kcal175
- fat5glow
- saturates1g
- carbs13g
- sugars3g
- fibre2g
- protein12g
- salt0.7g
Method
step 1
Heat the oil in a large shallow saucepan or flameproof casserole dish. When it’s shimmering, add the wings and the turkey pieces, and spend a good 20 mins browning them well in the oil – sticky bits of meat in the pan will add flavour.
step 2
Tip in the vegetables, herbs and porcini, scatter over the sugar and stir everything in. Turn down the heat and brown the vegetables for another 10 mins. Stir in the flour, then pour in the Prosecco and simmer down to a paste.
step 3
Stir in the stock and bring to the boil, scraping the bottom of the pan as you stir. Skim any scum off with a ladle and simmer steadily for 30 mins until thickened and reduced by about a third. Season to taste with salt and stir in a squeeze of lemon. Leave to cool slightly, then strain through a sieve into a container and chill. Can be made three days ahead, or frozen for up to three months.
step 4
On the day, simply reheat or pour into the turkey roasting tin and reheat with the roasting juices. If not serving to children, finish with a splash more Prosecco just before serving, if you like.
