Nigella Allspice Gravy

This delicious Allspice Gravy recipe is a quick and easy way to elevate your meals, whether for a holiday feast or a comforting dinner. Rich with aromatic spices, this flavorful gravy adds depth to your turkey or roast. Using simple ingredients like turkey giblets, honey, and allspice, it’s both versatile and full of warmth, making it the perfect accompaniment to any dish.

Ingredients Needed:

• giblets from turkey (not including liver)
• 1 litre water
• 1 tablespoon allspice berries
• ½ teaspoon black peppercorns
• 3 bay leaves
• 1 x 4 centimetres stick cinnamon
• 1 stick celery
• 2 carrots
• 1 unpeeled onion (halved)
• 1 tablespoon Maldon salt or 1/2 tablespoon table salt
• juice of 1 clementine plus pulp from fruit
• 2 tablespoons plain flour
• 2 tablespoons honey

How To Make Allspice Gravy Recipe?

1. Prepare the Stock: In a large saucepan, combine 500g giblets, 1000ml water, 5g allspice berries, 2g black peppercorns, 3 bay leaves, 1 x 4 cm cinnamon sticks, 1 stick celery, 2 medium carrots, 1 halved unpeeled onion, 15g salt, and the juice and pulp from 1 clementine. Bring to a boil, then cover and simmer gently for 2 hours.
2. Strain the Stock: After simmering, strain the stock through a sieve or pour carefully, holding back the solids. You should have approximately 1000ml (1 quart) of stock. This can be done ahead of time.
3. Make the Gravy: On the day of serving, whisk 15g plain flour in a saucepan with 2 tablespoons of turkey roasting juices. Heat over medium, slowly whisking in the strained stock and 30g honey.
4. Thicken the Gravy: Let the gravy bubble away, stirring occasionally with a wooden spoon until it thickens slightly and the floury taste disappears.
5. Final Steps: If you made the stock ahead, ensure it’s piping hot before adding the flour mixture. To serve, preheat the gravy jug by filling it with hot water for 10 minutes, then drain, dry, and fill with your aromatic allspice gravy.

Recipe Tips:

• Use fresh giblets: Fresh giblets will give you a richer, more flavorful stock compared to frozen ones.
• Simmer gently: Simmer the stock slowly for 2 hours to get the most out of the flavors without making the gravy too bitter.
• Strain well: Straining the stock carefully helps avoid any bits in your gravy, giving you a smooth texture.
• Preheat your gravy jug: Warm up the jug with hot water before adding the gravy to keep it nice and hot when serving.
• Reheat stock properly: If you’ve made the stock ahead of time, make sure it’s piping hot before you add the flour to prevent lumps.

How To Store & Reheat Leftovers?

• Refrigerate: Let the gravy cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze the gravy for up to 3 months.
• Reheat: Heat the gravy in a saucepan on low-medium heat, stirring often, until hot. Add water or stock if it gets too thick.

Nutrition Facts:

• Calories: 150 kcal
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 5mg
• Sodium: 500mg
• Potassium: 200mg
• Total Carbohydrate: 15g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 2g

Try More Nigella  Lawson Recipes:

• Nigella Apple Pie Recipe
• Nigella Sticky Gingerbread
• Nigella Moist Apple Cake