Chestnut Sauce for Turkey

Chestnut Sauce for Turkey is a traditional British recipe for a classic sauce of brown stock with vegetables and sherry into which copped chestnuts are added and which is served with roast turkey. The full recipe is presented here and I hope you enjoy this classic British version of: Chestnut Sauce for Turkey.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

4–6

Rating:

Tags : Sauce Recipes Vegetable Recipes British Recipes

If you want something different to go with your turkey this Christmas, why not try a brown chestnut sauce as an accompaniment. This goes particularly well with stuffing.

Ingredients:

45g butter
30g onion, chopped
30g carrot, chopped
140ml sherry
30g plain flour
450ml stock (eg domestic brown sauce mixed with an equal volume of water but turkey or chicken stock will work just as well)
1 bouquet garni (bayleaf, parsley, thyme, tarragon and chives)
salt and freshly-ground black pepper, to taste
15g butter, to finish
200g chestnuts, boiled, peeled and chopped

Method:

Heat the butter in a pan, add the onion and carrot and fry for 5 minutes before adding the sherry. Bring to a boil and cook for a further 5 minutes then whisk in the flour and cook gently for 5 minutes, stirring constantly.

Whisk in the stock then add the bouquet garni and return to a simmer. Cook gently for about 20 minutes then season to taste, finish by whisking in the 15g butter, a little at a time then add the chestnuts, allow to heat through and serve as an accompaniment.