INGREDIENTS: - 1 to 11/4 cups reserved turkey, pan juices (see p24) - 2 tablespoons plain flour - 2 cups chicken stock - 1/2 cup cranberry sauce or redcurrant jelly INSTRUCTIONS:
Pour turkey pan juices into a heatproof jug. Using a large metal spoon, skim fat from surface. Place the pan used for roasting the turkey over medium heat. Add flour and 1/4 cup pan juices. Stir with a fork, scraping he base of the pan to dissolve any baked- on solids. Cook for 2 - 3 minutes or until mixture comes to the boil. Gradually add stock and remaining pan juices, stirring with a wooden spoon until smooth. Add cranberry sauce to gravy. Bring to the boil, stirring. Reduce heat to medium-low and simmer for 5 - 8 minutes or until gravy thickens slightly. Season with salt and pepper. Pour a jug and serve.
(Source: Australia's Super Food Ideas December 2005 / January 2006)
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