Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

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Now for the gravy. I am not one of life’s gravy-makers – I make disgusting coffee, too: obviously brown liquids are not my thing. This one works, though.

Make the giblet stock well in advance. Keep the liver covered with milk in a dish in the fridge till you need it.


  • giblets from the turkey
  • 1 bouquet garni
  • 4 peppercorns
  • 1 onion


Put all the giblets except for the liver in a pan (that’s to say the heart, neck and gizzard), add the bouquet garni, the peppercorns, onion, carrot and celery and bacon rind, and cover with 1 litre water, sprinkling over 1 teaspoon salt. Bring to the boil, cover, lower the heat and simmer for a coup