Pre-prepared stock (see stock recipe)
Turkey meat juices
A splash of port (optional)
1 tbsp cranberry sauce (optional)
1. Pour pan juices from the turkey into a measuring jug & remove the fatty liquid from the top. Pour the remaining juices into a saucepan, add strained stock to taste & simmer together. Use 500ml approx. depending how thick you want your gravy and how reduced your stock is. If the stock is very thick, you may want to add a little water. Add a splash of port if desired and/or a tablespoonful of Copas cranberry sauce.
2. To thicken the gravy, mix a little cornflour with cold water & add to the gravy mixture.
3. Stir all the time. Bring to the boil, strain & serve.