Ingredients
500 ml Freja Turkey Bone Broth
3 tbsp butter (or turkey drippings)
3 tbsp all-purpose flour
60 ml white wine
1–2 sprigs fresh thyme
1-2 fresh sage leaves
Salt & pepper, to taste
Method
1. In a medium saucepan, melt the butter over medium heat. If using turkey drippings, use about 3 tbsp of the fat instead.
2. Whisk in the flour until dissolved, then cook 2–3 minutes until lightly golden and fragrant.
3. Gently pour in the white wine, whisking as it bubbles and thickens.
4. cook for 1–2 minutes to burn off the alcohol.
5. Slowly pour in 500 ml Turkey Bone Broth, whisking continuously.
6. Add the thyme and sage then bring to a gentle simmer for 7–10 minutes, stirring often, until the gravy thickens and the herbs have infused.
7. Remove herb sprigs.
8. Add salt and black pepper to taste, then pour into your favourite gravy jug for serving.
