Make-ahead gravy

Dairy Free
Health score
6%
Make-ahead gravy
80 min.
8
231kcal

Suggestions


If you're looking to elevate your holiday feast or family dinner, look no further than this delicious make-ahead gravy recipe. This flavorful gravy is not only dairy-free but also packed with rich flavors that will bring your meals to life. With a preparation time of just 80 minutes, you can create a luscious sauce that pairs beautifully with turkey, chicken, or even vegetarian dishes. What’s wonderful is that this gravy can be prepared in advance, allowing you to spend less time in the kitchen and more time enjoying the company of your guests.

The secret to this mouthwatering gravy lies in roasting chicken wings and vegetables until they're beautifully caramelized, which adds a depth of flavor that’s hard to beat. A touch of balsamic vinegar and golden caster sugar balances out the savory notes, giving the gravy a unique charm that makes it stand out. Plus, with low-calorie content of only 231 kcal per serving, you can indulge without guilt.

Say goodbye to store-bought options loaded with preservatives and hello to a homemade creation that you can feel proud of. Whether you choose to freeze the gravy for later use or chill it for a quick reheat, this versatile sauce is sure to be a crowd-pleaser. Get ready to impress your loved ones with a delectable, homemade gravy that enhances every dish it touches!

Ingredients

  • kg chicken wing with kitchen scissors halved
  • servings the turkey neck cut into pieces
  • large carrots chopped
  •  onions unpeeled chopped
  •  celery stalks chopped
  • small handful thyme sprigs 
  • tbsp unrefined sunflower oil 
  • tsp golden caster sugar 
  • tbsp tomato purée 
  • tbsp flour plain
  • tbsp balsamic vinegar 
  •  vegetable stock cube 

Equipment

  • oven
  • sieve
  • potato masher

Directions

  1. Heat oven to 220C/200C fan/gas
  2. Tip the chicken wings into a roomy roasting tin with the turkey neck (if using), carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast for 50 mins until brown and lightly charred.
  3. Get the kettle on.
  4. Put the roasting tin on a low heat, stir in the tomato pure and flour, and cook until sticky. Splash in the balsamic vinegar, then pour over 1.5 litres water to just cover all the ingredients. Bring to a simmer. Crumble in the stock cube and use a potato masher to mash all the ingredients together to release the flavour.
  5. Simmer everything for 20 mins until you have a tasty thickened gravy, then strain it through a sieve, pushing down hard on all the mushy veg. Cool and chill for up to 3 days, or freeze for up to 3 months.
  6. Heat the gravy to serve, adding roasting juices from your turkey, if you like.

Nutrition Facts

Calories231kcal
Protein23.86%
Fat57.67%
Carbs18.47%

Properties

Glycemic Index
34.48
Glycemic Load
4.19
Inflammation Score
-10
Nutrition Score
11.115217373423%

Flavonoids

Apigenin
0.05mg
Luteolin
0.11mg
Isorhamnetin
1.38mg
Kaempferol
0.25mg
Myricetin
0.02mg
Quercetin
5.73mg

Nutrients percent of daily need

Calories:230.64kcal
11.53%
Fat:14.6g
22.47%
Saturated Fat:3.41g
21.33%
Carbohydrates:10.52g
3.51%
Net Carbohydrates:9.1g
3.31%
Sugar:4.58g
5.09%
Cholesterol:53.13mg
17.71%
Sodium:160.25mg
6.97%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.59g
27.19%
Vitamin A:4633.7IU
92.67%
Vitamin B3:4.61mg
23.03%
Selenium:12.21µg
17.45%
Vitamin B6:0.32mg
15.81%
Vitamin E:1.87mg
12.47%
Phosphorus:115.02mg
11.5%
Potassium:260.66mg
7.45%
Zinc:1.09mg
7.25%
Vitamin B5:0.66mg
6.63%
Manganese:0.13mg
6.52%
Vitamin B1:0.09mg
6.25%
Vitamin B2:0.11mg
6.24%
Iron:1.09mg
6.04%
Fiber:1.41g
5.66%
Vitamin C:4.56mg
5.53%
Magnesium:20.97mg
5.24%
Folate:20.79µg
5.2%
Vitamin K:4.38µg
4.17%
Vitamin B12:0.23µg
3.89%
Copper:0.07mg
3.34%
Calcium:28.43mg
2.84%