1 tbsp flour
200 ml white wine or red wine
600 ml chicken stock
125 ml PEPPADEW® Sweet Piquanté Peppers Mild Chopped
- Pour away any excess fat from the turkey roasting tin but keep the onion halves. Set the tin over a medium heat, then sprinkle over the flour. Stir with a wooden spoon and cook for 2 mins, turning the onion over in the mixture to extract the flavour.
- Slowly stir in the wine, PEPPADEW® Sweet Piquanté Peppers and stock, adding any juices from the resting turkey. Bring to the boil, scraping the bits from the bottom, then simmer over a low heat for 15 mins.
Season and serve alongside your Christmas turkey.
Salt and pepper, to taste