Last orders for Farm Collection
9pm 22nd December
Last orders for Home Delivery
9pm 15th December
Home Delivery will be from 8am to 6pm
22nd December
For the stock
Giblets from a Golden Turkey
1 onion, cut into quarters
2 carrots, cut into chunks
1 stick of celery, cut into chunks
1 fresh bay leaf
3 sprigs of parsley
1 sprig of thyme
5 black peppercorns
To finish the gravy
1 tsp redcurrant jelly
750ml of Golden Turkey giblet stock
100ml sherry
2 tbsp of plain flour
Per serving:
27 kcal
1.5g fat
0.6g saturates
0.3g sugar
0g salt
Preheat oven to 400°F/200°C/Gas 6
Wash the giblets in cold water, place in a large pan with 1.5 litres of cold water. Bring to the boil and removed any scum of the top of the water with a slatted spoon. Then add the rest of the ingredients, cover and simmer for 40minutes.
Uncover the pan and simmer for a further 20-30 minutes or until the stock has reduced by half. Remove from the heat and strain into a bowl, leave to cool, cover and place in the fridge or use immediately.
To make the gravy, bring the stock back to the boil and remove from the heat.
When the turkey is cooked pour off the fat from the roasting juices, place the tin on the hob, whisk in the flour and place over a low heat and cook the flour mixture making sure you have scrapped up all the meaty sticky bits, on the bottom of the tin and stir constantly. After 2 minutes, remove from the heat and whisk in the turkey giblet stock and redcurrant jelly, bring slowly to the boil, stirring constantly.
Add the sherry and cook for a further 3 minutes, stirring constantly. Season to taste add a little more sherry if you want and then strain into a warm jug and serve. Any leftover turkey sherry gravy can be frozen.
The giblet stock can be made 2 days before required.
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Godwick Turkeys | WR Garner & Son
Godwick Hall Farm, Godwick, Tittleshall, King’s Lynn, Norfolk, PE32 2RJ
Illustrations by my very dear friend, the late Debbie Lishman.
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