12 Days of Christmas Tips-9th Day: Christmas Gravy Recipe

Posted by on Dec 12, 2013 in Blog, Katherine Frelon's Tips | 0 comments

gravyAs the holidays draw near, plan to prepare as many menu items as possible in advance. This will alleviate stress on Christmas morning and allow you more time to enjoy your family and pressies.

Take out turkey giblets on Christmas Eve and make the gravy at least two days before Christmas- don’t be a slave to the last minute dash, it’s a total waste of time!

The gravy can then be stored in the fridge and heated up ahead of serving.

Here’s my delicious Christmas gravy recipe that will be sure to please the whole family.

Christmas Gravy Recipe


  • 1 liter chicken stock made using the deglazed juices from a previous roast – frozen for Christmas
  • giblets from the turkey
  • 100ml white wine
  • 5 celery sticks, roughly chopped
  • 3 onions, roughly chopped
  • 3 carrots, roughly chopped
  • 3 fresh bay leaves
  • 10 black pepper corns, smashed with a pestle and mortar
  • 10 all spice berries, smashed with a pestle and mortar
  • 3 pieces of cassia bark
  • Rind of 3 oranges
  • 2 blades of mace
  • 1 soup spoon salt


Simmer all ingredients for 3 hours, or until there is approximately 1 liter of liquid left, then strain.


  • 50g flour
  • 100ml brandy
  • 80g local honey


The juice can be frozen at this stage. Take out the juice Christmas Eve day to defrost. Once the turkey is cooked, deglaze the turkey pan with brandy, then sprinkle the flour over the roasting tin. Slowly stir in the pre-made juices, stir consistently until it thickens. Whisk in the honey and keep the gravy warm until needed.


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