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| 3792d7 | Tim Prendergast | 2025-12-31 18:28:41 | 1 | # Pancetta Sage Butter -- for Turkey |
| 2 | ||||
| 3 | ## Ingredients |
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| 4 | ||||
| 5 | - 4 garlic cloves, peeled |
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| 6 | - 150 g ounces thinly sliced pancetta |
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| 7 | - 1/4 cup finely grated Parmesan cheese |
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| 8 | - 1/4 cup (1/2 stick) unsalted butter, room temperature |
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| 9 | - 2 tablespoons olive oil |
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| 10 | - 2 tablespoons minced shallot |
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| 11 | - 1 tablespoon chopped fresh rosemary |
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| 12 | - 1 tablespoon chopped fresh sage |
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| 13 | - 2 teaspoons freshly ground black pepper |
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| 14 | ||||
| 15 | ## Preparation |
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| 16 | ||||
| 17 | - Blitz it all together in the food processor, and apply under and over the skin of the turkey |
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| edea7e | Tim Prendergast | 2026-04-05 19:02:28 | 18 | |
| 19 | # Gravy |
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| 20 | ||||
| 21 | ## Ingredients |
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| 22 | ||||
| 23 | - 3/4 cup thinly sliced pancetta |
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| 24 | - 1/4 cup red wine |
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| 25 | - 1 sprig of rosemary |
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| 26 | - 2 tbsp unsalted butter |
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| 27 | - 2 big spoons flour |
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| 28 | - 1.5-2 cups chicken or turkey stock |
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| 29 | ||||
| 30 | ## Preparation |
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| 31 | ||||
| 32 | - Cut the pancetta into thin strips and place it in a pan over medium/low heat. Brown it until crunchy. |
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| 33 | - Add the rosemary sprig and wine to the pan. Wait for the wine to evaporate |
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| 34 | - Add the butter and melt it completely. |
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| 35 | - Strain Remove the rosemary and add the flour. Whisk vigorously to avoid lumps for about two minutes. |
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| 36 | - 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. |