Recipe: Turkey and Cider Gravy

by Bridgette R. Odom

gravyNo holiday dinner is complete without some real gravy. Are you a leery of mixing turkey with apples? The apple's subtle sweetness combines with the herb-flavored turkey drippings. After just one taste you all might agree that this recipe is destined to be a family tradition.

Turkey and Cider Gravy

Prep time: 20 minutes | Total time: 20 minutes | Yield: 10-12 servings

• 4 cups turkey stock from roaster pan or reduced-sodium chicken broth, divided
• 3 tablespoons all-purpose flour
• 1 cups apple cider
• 1 tablespoon cider vinegar
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

Remove the turkey from the roasting pan. Skim off any visible fat from the pan juices. If you don't have a roast turkey, use chicken or vegetable broth.

Whisk 1/2 cup turkey stock and flour in a small bowl until smooth. Set aside.

Set the roasting pan over two burners on medium-high heat. Add cider and vinegar. Bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced by about half, about 6 to 8 minutes.

Add the remaining 3 1/2 cups stock (or broth). Return to a boil, whisking often. Boil until the liquid is reduced by about half, 8 to 12 minutes.

Whisk the reserved flour mixture into the pan. Boil, stirring constantly, until the gravy is thickened. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. Season with salt and pepper.

Cook's note
If you're using a broth instead of stock, try adding additional seasoning such as sage, rosemary, thyme and garlic or onion powder.

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