Introduction

This make-ahead Prosecco and wild mushroom gravy is a flavorful twist on classic gravy, perfect for enhancing any roast. Rich with tender chicken and turkey pieces, aromatic herbs, and a splash of sparkling Prosecco, it’s both elegant and comforting. Prepare it in advance to save time on busy celebration days.

A creamy light beige sauce is inside a white gravy boat with a smooth, curved edge and a handle at the back. A woman's hand is pouring a clear liquid from a dark bottle into the sauce, making small bubbles on the surface. The gravy boat is placed on a blue cloth, set on a white marbled surface. In the background, there is a blurry small brown glass container and another partially visible white bowl. The overall focus is on the gravy boat and the liquid being poured. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp sunflower oil

500g chicken wings, chopped into pieces

Turkey backbone and neck, hacked into pieces

1 onion, finely chopped

2 carrots, cut into small chunks

2 celery sticks, cut into small chunks

2 bay leaves

Small bunch thyme

30g dried porcini mushrooms

Pinch of golden caster sugar

100g plain flour

250ml Prosecco, plus a splash (optional)

2l chicken stock (preferably fresh)

Squeeze of lemon

Instructions

Step 1: Heat the sunflower oil in a large shallow saucepan or flameproof casserole dish until shimmering. Add the chicken wings and turkey pieces and brown them well in the oil over medium heat for about 20 minutes, allowing sticky bits to form on the pan for extra flavor.

Step 2: Add the chopped onion, carrots, celery, bay leaves, thyme, dried porcini, and a pinch of sugar. Stir to combine, then reduce the heat and cook the vegetables until browned, about 10 minutes.

Step 3: Stir in the plain flour, then pour in the Prosecco and simmer until the mixture forms a paste and the alcohol evaporates.

Step 4: Gradually stir in the chicken stock and bring the mixture to a boil, scraping the bottom of the pan to loosen any stuck bits. Skim off any foam or scum that rises to the surface.

Step 5: Reduce the heat and simmer the gravy steadily for 30 minutes, until it thickens and reduces by about one third.

Step 6: Season with salt to taste and stir in a squeeze of lemon juice. Allow the gravy to cool slightly, then strain it through a fine sieve into a container. Chill until needed.

Step 7: The gravy can be made up to three days ahead or frozen for up to three months. Reheat gently or pour it directly into the turkey roasting tin to combine with the roasting juices.

Step 8: If serving to adults, finish with an optional splash of Prosecco just before serving for extra sparkle and flavor.

Tips & Variations

Ask your butcher to chop the chicken wings and turkey pieces for you to save time and ensure even cooking.

For a vegetarian version, substitute the meats with mushrooms and use vegetable stock instead of chicken stock.

Adjust the thickness of the gravy by simmering longer to reduce further or adding a little more stock if it becomes too thick.

If you prefer a smoother gravy, blend the sauce before straining to combine all flavors evenly.

Storage

Store the cooled gravy in an airtight container in the refrigerator for up to three days. For longer storage, freeze it in suitable containers or freezer bags for up to three months. Reheat gently on the stove or in the oven, stirring occasionally to maintain a smooth consistency. Avoid boiling to preserve the delicate Prosecco flavor.

FAQs

Can I make this gravy without Prosecco?

Yes, you can substitute the Prosecco with dry white wine or simply use extra chicken stock. However, the Prosecco adds a unique depth and lightness to the gravy.

Is it necessary to strain the gravy?

Straining removes solids and gives the gravy a smooth texture, but if you prefer a chunkier consistency, you can skip this step.