Jamie Oliver Chestnut Gravy Recipe

This chestnut gravy is rich, nutty, and full of flavor! It’s made with turkey drippings, chestnuts, and a hint of port for a deep, festive taste. Perfect for pouring over your roast turkey, mashed potatoes, or stuffing.

Ingredients Needed:

• higher-welfare turkey giblets, and sticky bits from your cooked turkey
• 100ml port, optional
• 200g vac-packed or tinned chestnuts
• 2 tablespoons onion marmalade, optional
• 1 litre organic chicken stock

How To Make Chestnut Gravy Recipe?

1. Skim the turkey tray: Remove most of the fat from your turkey roasting tray, leaving the sticky bits for flavor.
2. Heat the tray: Place the tray over high heat on the stove and bring it to a boil.
3. Add port and chestnuts: Pour in the port (if using) and let it cook for a few minutes, then crumble in the chestnuts.
4. Scrape and mash: Scrape up the browned bits from the tray, then add the stock and onion marmalade (if using). Mash everything together.
5. Simmer the gravy: Pour in 500ml of boiling water, bring it to a boil, then lower the heat and let it simmer for 20 minutes, stirring occasionally, until thickened.
6. Strain and serve: Pour the gravy through a coarse sieve into a pan, pressing down to get all the flavor. Stir in any turkey resting juices and keep warm until serving.

Recipe Tips:

• Skim the fat properly: Remove most of the fat from the turkey tray but keep the sticky bits—this is where the deep flavor comes from. Too much fat will make the gravy greasy.
• Mash the chestnuts well: For a smooth and rich texture, crush the chestnuts as they cook in the gravy. This helps release their nutty flavor and makes the gravy thick.
• Scrape up all the turkey bits: The browned bits at the bottom of the roasting tray add the best flavor. Use a wooden spoon to loosen them while heating the tray.
• Simmer until thick: Let the gravy cook long enough to reduce and thicken. If it’s too thin, simmer a little longer until it reaches the right consistency.
• Strain for the best texture: Push the gravy through a sieve to remove any lumps, leaving you with a smooth, rich sauce. Press with a spoon to get all the flavor out.

How To Store & Reheat Leftovers?

• Refrigerate: Let the chestnut gravy cool down first. Then, pour it into a sealed container and keep it in the fridge for up to 3 days.
• Freeze: Once the gravy is cool, put it in a freezer-safe container with a little space at the top. Freeze for up to 3 months.
• Reheat: Pour the gravy into a saucepan and warm over low heat, stirring often. If it’s too thick, add a little water or stock to adjust the consistency.

Nutrition Facts:

• Calories: 80 kcal
• Total Fat: 2g
• Saturated Fat: 0.5g
• Cholesterol: 5mg
• Sodium: 150mg
• Potassium: 180mg
• Total Carbohydrate: 12g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 3g

Jamie Oliver Chestnut Gravy Recipe

Course: SauceCuisine: British

Servings

8

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

80

kcal

This chestnut gravy is rich, nutty, and full of flavor! It’s made with turkey drippings, chestnuts, and a hint of port for a deep, festive taste. Perfect for pouring over your roast turkey, mashed potatoes, or stuffing.

Ingredients

• higher-welfare turkey giblets, and sticky bits from your cooked turkey

• 100ml port, optional

• 200g vac-packed or tinned chestnuts

• 2 tablespoons onion marmalade, optional

• 1 litre organic chicken stock

Directions

• Skim the turkey tray: Remove most of the fat from your turkey roasting tray, leaving the sticky bits for flavor.
• Heat the tray: Place the tray over high heat on the stove and bring it to a boil.
• Add port and chestnuts: Pour in the port (if using) and let it cook for a few minutes, then crumble in the chestnuts.
• Scrape and mash: Scrape up the browned bits from the tray, then add the stock and onion marmalade (if using). Mash everything together.
• Simmer the gravy: Pour in 500ml of boiling water, bring it to a boil, then lower the heat and let it simmer for 20 minutes, stirring occasionally, until thickened.
• Strain and serve: Pour the gravy through a coarse sieve into a pan, pressing down to get all the flavor. Stir in any turkey resting juices and keep warm until serving.

Notes

• Skim the fat properly: Remove most of the fat from the turkey tray but keep the sticky bits—this is where the deep flavor comes from. Too much fat will make the gravy greasy.
• Mash the chestnuts well: For a smooth and rich texture, crush the chestnuts as they cook in the gravy. This helps release their nutty flavor and makes the gravy thick.
• Scrape up all the turkey bits: The browned bits at the bottom of the roasting tray add the best flavor. Use a wooden spoon to loosen them while heating the tray.
• Simmer until thick: Let the gravy cook long enough to reduce and thicken. If it’s too thin, simmer a little longer until it reaches the right consistency.
• Strain for the best texture: Push the gravy through a sieve to remove any lumps, leaving you with a smooth, rich sauce. Press with a spoon to get all the flavor out.