3 tablespoon flour
4 cups turkey stock
1/4 cup port
1 tablespoon red currant jelly
salt and freshly ground black pepper to taste
This rich gravy enhances the flavour of the turkey. Any leftover gravy can be beaten into cooked lentils for a great side dish.
Drain fat and any drippings from turkey into a measuring cup. Add 3 tablespoon of fat back into the roasting pan. Skim the remaining fat from the drippings. Sprinkle flour over the fat in the roasting pan. On medium heat, stir together until flour is browned.
Stir drippings from measuring cup, stock and Port into roasting pan. Bring to a boil and simmer 5 minutes. Stir in red currant jelly and simmer 5 minutes longer. Season before serving.
Makes 4 cups.