- Blitz it all together in the food processor, and apply under and over the skin of the turkey
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# Gravy
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## Ingredients
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- 3/4 cup thinly sliced pancetta
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- 1/4 cup red wine
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- 1 sprig of rosemary
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- 2 tbsp unsalted butter
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- 2 big spoons flour
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- 1.5-2 cups chicken or turkey stock
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## Preparation
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- Cut the pancetta into thin strips and place it in a pan over medium/low heat. Brown it until crunchy.
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- Add the rosemary sprig and wine to the pan. Wait for the wine to evaporate
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- Add the butter and melt it completely.
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- Strain Remove the rosemary and add the flour. Whisk vigorously to avoid lumps for about two minutes.
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- Add the stock a little at a time, and whisk even more vigorously until you get a smooth, creamy result. You decide how creamy or liquid you want your gravy, so you decide when to stop adding stock.
