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Sauce: Red Currant & Port Turkey Sauce




Source of Recipe


Nicholas Brudnicki


List of Ingredients




4 cups water
few whole peppercorns
1 onion, sliced
1/4 cup flour
2 tsp red currant jelly
2 tbsp port



Recipe



While the turkey is cooking, you can begin to prepare the sauce. Combine the turkey neck and giblets in a pan with water, peppercorns and onion. Bring to the boil, reduce the heat, and simmer, covered for about 1 hour. Strain and reserve 2 1/2 cups of this stock for the sauce. Remove the turkey from the dish and keep warm while preparing the sauce.

Drain the fat from the pan leaving about 2 tablespoons. Add flour to the pan, stirring constantly over the heat until it starts to brown. Gradually stir in the reserved stock, red currant jelly and port. Stir until the sauce boils and thickens, strain, and serve hot over turkey.

YIELD: 4 Cups