- 2 Large Onion
- 2 Large Carrots
- 2 Sticks Celery
- 2 Rashers Lean Back Bacon
- 2 Bay Leaves
- 2 Springs Sage
- 2 Springs Rosemary
- 2 Star Anise
- 10 Chicken Wings
- 25g Cornflour
Make ahead Slimming World Turkey Gravy
Christmas dinner is my MOST favourite meal of the entire year and whether you’re cooking for 1 or 12 no Christmas dinner would be complete with out a banging gravy. I usually start my gravy a day or two before, the extra time and effort is so worth it! and all that time save on the big day!
If you do want to make this gravy the BEST EVER with no stress, start the day before with this syn free gravy.
Gravy has the ability to transform a meal that’s why I give it my full attention when ever I can.
Key Kitchen Utensils & Equipment for this Slimming World Turkey Gravy.
Christmas Slimming Goals – Don’t let all your hard work go to waste, we have so many low syn Christmas recipes including this Slimming World Turkey Gravy recipe to protect your weight loss throughout the month of December and beyond!
I’ve been there so many years with a 7-10lb gain over the two weeks of Christmas but low and behold last year with a fully food optimised Christmas only 0.5lb on. So I definitely didn’t go without and make fabulously slimming choices throughout.
Going into the festive season with a bumper load of slimming recipes and a mind set of flexibility you too can enjoy all Christmas has to offer and not set your slimming targets back.
Whether you are following the slimming world plan, weight watchers (WW), Keto Diet, Calorie counting, our recipes will fit with them all.
Preheat the oven to 180c/350f/gas 4
Peel and chop the onions, carrots and celery. Remove all the visible fat from the bacon and chop.
Put all the veg & herbs into a sturdy high sided roasting tin, then scatter the chopped bacon on top.
Crack open the chicken wings and bash with a rolling pin to help release the flavours during roasting, add to the tin.
Season well and spray with low cal cooking spray, toss and cook for 1 hour until tender.
Remove from the oven and transfer to the hob on a low heat. With a good old potato masher get grinding to release those flavours.
Not leaving anything on your pan keep it moving, the longer you fry off the darker your gravy will become. Stir on the cornflour and the top with 2 litres of boiling water (or stock).
Simmer for 30 minutes until thickened and reduced, staring occasionally.
Once you have the thickness you desire, strain using a course sieve into a large bowl.
Take the masher or a big spoon and push and grind the veg again getting all those flavours to release. Season and serve (or cool if making ahead)
If you are making ahead and want to freeze your gravy, once cooled pop into containers or food bags and freeze, ready to enjoy later.
To defrost your gravy simply take it out of the freezer when your turkey goes into the oven. If there is only visible fat skim it off the top. Place in a pan and bring to the boil, simmer until ready to serve. Do not reduce any further.