Gravy is so easy to make and this rich, meaty sauce tastes a million times nicer than anything you can buy.


  • 1 onion, sliced

  • 100ml dry white wine

  • 500ml chicken stock

  • Salt and pepper


  • 1.

    Take the bird from the roasting tray and put it to one side to keep warm and rest.

  • 2.

    Put the onion in the roasting tray. Fry over the hob for a couple of minutes to colour lightly.

  • 3.

    Carefully drain off the fat from the tray - the roasting sediments will have stuck to the onion. Add the white wine, stir, and boil to reduce by half.

  • 4.

    Add the chicken stock and bring to the boil; season.Strain into a clean saucepan, bring to the boil and skim off any excess fat or scum. Serve with your turkey and trimmings.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 80kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 3g
  • Carbohydrate 8g
  • Sugar 3g
  • Sodium 426mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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