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Chestnut gravy

Chestnut gravy

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Chestnut gravy

Port & onion marmalade

Port & onion marmalade

Serves 12

Cooks In25 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 96 5%

  • Fat 2.5g 4%

  • Saturates 0.3g 2%

  • Sugars 3.3g 4%

  • Salt 0.1g 2%

  • Protein 7g 14%

  • Carbs 9.4g 4%

  • Fibre 0.1g -

Of an adult's reference intake


  • higher-welfare turkey giblets , and sticky bits from your cooked turkey
  • 100 ml port
  • 240 g vac-packed or tinned chestnuts
  • 2 tablespoons onion marmalade
  • 1 litre organic chicken stock


Skim away about three-quarters of the fat from the surface of your turkey tray until you’re left with the good sticky bits (see tip). Place the tray on the hob over a high heat and bring to the boil.

Add the port, let it cook away for a few minutes, then crumble in the chestnuts. Scrape up all the sticky bits from the base and sides of the tray, then add the marmalade and stock, and give everything a good mash. Pour in 500ml of boiling water, bring back to the boil, then reduce the heat to low and simmer gently for 20 minutes or until thickened and reduced, stirring occasionally.

Pour the gravy through a coarse sieve into a pan, pushing all the goodness through with the back of a spoon. Add any resting juices from the turkey and keep warm over a low heat until you’re ready to serve.


Save the skimmed turkey fat for next level soups, stews and roast potatoes, adding a handful of fresh thyme if you like for bonus flavour.

Watch the video: CHRISTMAS RECIPE: Christmas Beef Wellington (January 2023).