1roasted onion, 1 carrot, 2 celery sticks and ½ head garlic from the pan
120ml / ½ cupred wine
salt and black pepperto taste
optional3 tsp ground chia or ½ xanthan gum
Drain the juices from the turkey pan. Keep the veggies to one side. I used a gravy separator for this.
Place the turkey pan juices and roasted vegetables in a saucepan and pour over the wine and stock. Bring to a boil, then simmer for about 20 minutes to concentrate the gravy and reduce the volume by about half.
Add the chia or xanthan gum and blitz with a hand blender or smoothie blender. Season with salt and pepper.
Return to the pan and simmer for another few minutes to let the gravy thicken.
Serving size: ¼ cup / 60 ml gravy per person. Net carbs: 1.7g. Makes about 2 ½ cups gravy (600 ml). Note - the vegetables will make the gravy take on a paler colour - but it’s so tasty, and it helps the gravy thicken. To get a browner colour, simply pass the gravy through a muslin cloth.Add 2 tbsp butter for a richer gravy. If the gravy is too thick, loosen with more turkey stock.