This gravy is delicious made with the juices from the Roast Mulled Pears, or you can add cinnamon and cloves to red wine instead.
5 tbsp pan juices from the turkey, skimmed of all fat
2 tbsp plain flour
marinade from the Roast Mulled Pears (or use 200ml/7fl oz red wine mixed with a pinch of ground cinnamon and cloves)
600ml/1 pint turkey stock
salt and freshly grated black pepper, to season
Takes 15 minutes • Serves 8–10
1 Heat the pan juices in a roasting tin on the hob. Sprinkle in the flour, cook, stirring until rich golden brown in colour.
2 Gradually add the pear marinade and the stock and bring to the boil, stirring until thickened. Simmer for 5 minutes, stirring. Season and serve.
• Per serving for 8 49 kcals, protein 4.1g, carbohydrate 4.8g, fat 0.8g, saturated fat none, fibre 0.3g, sugar 1.3g, salt 0.48g