It’s important to the team at Brusco to make staple recipes more inclusive without compromising on taste. This gluten free gravy is not only delicious, but it is also gluten and dairy free.
What’s the secret ingredient in Gluten Free Gravy?
We have a little confession to make, this isn’t our creation… This gravy recipe is a Jamie Oliver special! He seems to share our love and passion for chestnuts, and incorporates this fantastic ingredient in many of his recipes.
The chestnuts in this recipe help thicken the gravy, so there is no need for flour. Leaving it thick, creamy and full of festive flavour.
It’s important to note that, here at Brusco Food Group, we maintain the mantra that chestnuts are not just for Christmas!
As in Europe, they should be enjoyed all year round and can be incorporated into many dishes, sweet or savoury. However as it is Christmas, you simply must try making our festive sausage rolls. Designed by our Friends over at Fat Mow Cooking, they are delicious!
Want to know the ingredients?
This gluten free gravy recipe serves 12, so perfect for a big family dinner. As family Christmases may not be as elaborate this year, you can adjust the amounts to suit your family size. Please remember, gravy also tastes amazing the day after, so the more you make, the more you have for dipping your extra roasties in!
- Turkey giblets , and sticky bits from your cooked turkey
- 100 ml port, optional (but absolutely worth it)
- 200 g vac-packed or tinned chestnuts (we have some in stock)
- 2 tablespoons onion marmalade, optional
- 1 litre organic chicken stock
Now for the important bit…
The gravy needs to be created as you cook. The flavours from the meat and vegetables are crucial to the final result.
Once your turkey is cooked, and you have put her to one side to rest:
- Skim away about three-quarters of the fat from the surface and you will be left with the sticky bits at the bottom.
- Please your cooking tray over the hob with all of the vegetables used under your turkey and put on a high heat until it starts to boil.
- Time to add the port! Let it cook away for a few minutes before crumbling in the chestnuts.
- Scrape the sticky bits from the base and sides, then add your stock and marmalade.
- Now it’s time to mash.
- Simmer for 20 minutes until thickened and stir occasionally until it has reached your desired consistency.
- Pour through a sieve into a pan, and push through with the back of a spoon. Any resting juices from the turkey just adds to the flavour. Keep warm until your dinner is ready to serve!
Let’s talk chestnuts!
For further information on how make your recipes gluten free, or to discuss our range of chestnut ingredients, talk to our team today. Contact us on 01386 761 555 or firstname.lastname@example.org, we will look forward to talking to you!