2 sticks of celery
1 large carrot
1 onion roughly chopped
750ml stock / turkey juices
150ml red wine
Gravy browning (optional)
- Place roasting dish over medium heat and add onion, celery, carrot and butter and with a wooden spoon, vigorously stir and scrape around the bottom of the roasting tray.
- Add the flour and cook flour out. Add red wine, stirring all the time until mixture goes pasty. Allow alcohol to burn off
- Slowly add stock stirring all the time to avoid gravy going lumpy. Cook for 2-3 mins and strain into saucepan.
- Bring back to the boil to check for consistency and seasoning if preferred. Add a few drops of gravy browning for a darker richer colour. Pour into serving dish or gravy boat.