I might be writing about hot weather food but the Christmas feast is still the most important menu to be planned.
The puddings and cakes are made and the cupboards are filled with Christmas food essentials.
I’ve stashed a pack of turkey necks in the freezer, all ready to transform into stock for the all important Christmas dinner gravy.
Here is the recipe I’ll use.
In a large pan, combine a couple of turkey necks with:
1 onion, skin left on and cut in half.
2 stalks of celery, cut in bits.
3 stalks of parsley
6 allspice berries
Cover with around 2 litres of water and simmer until reduced by a third.
Strain and refrigerate.
Can be frozen.
When it’s gravy time, I confess to using this marvelous stock with gravy powder. Always have, probably always will.
However, the addition of the turkey pan juices, the special stock AND milk, make the most delicious gravy for your Christmas lunch.
I’ll be back with more Christmas food hints and recipes but for now, I’ll leave you with a photos of our pekinese, Loopsy Loo, getting into the Christmas spirit.
He ripped into a bonbon, so he could wear his hat early
Till next time,