Mustard Seed Gravy

Ingredients for Mustard Seed Gravy

• Turkey neck and giblets (from Bourbon and Brown Sugar Glazed Turkey)

• 240ml dry white wine

• 1.4kg chicken wings

• 1 large onion, chopped

• 2 garlic cloves, finely chopped

• 4 tablespoons unsalted butter

• 30g plain flour

• 2 tablespoons whole grain mustard

• 2 teaspoons soy sauce

• Kosher salt, freshly ground pepper

How to make Mustard Seed Gravy

Preheat oven to 218°C. Arrange turkey neck and giblets in a large ovenproof skillet. Roast until very well browned, 35–40 minutes. Remove from oven, add wine, and set over medium heat. Cook, scraping up any browned bits, until wine is reduced by three-quarters, 8–10 minutes. Transfer neck, giblets, and liquid to a large pot; add chicken wings, onion, garlic, and 1925ml water. Bring to a boil, reduce heat, and simmer until liquid is reduced to about 725ml , about 1 hour. Strain stock through a fine-mesh sieve into a large bowl; discard solids.

Melt butter in a medium saucepan over medium heat, then whisk in flour. Cook, whisking often, until flour begins to smell mildly nutty, about 5 minutes. Whisking vigorously, add warm stock; bring to a simmer. Cook 1 minute; reduce heat to low and whisk in mustard and soy sauce. Season with salt and pepper. Keep warm until ready to serve.

Gravy can be made 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.