Apple Cider Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/2 c turkey juices (leftover from roasting and fat removed)4 c chicken stock (homemade or low sodium)1 1/4 c apple ciderpinch saltpinch black pepper1 t dried thyme3 T all-purpose flour
Remove turkey from roasting pan. In a small cup, combine the flour and 1/2 cup of the stock; set aside. Skim any visible fat from roasting pan with cheesecloth. Place the roasting pan on the stove and turn the burner to medium heat. (Remember there might be fat remaining in the pan or on the outside, so don't let the heat get too hot--it will burst into flames!) Vigorously scrape the bottom of the pan with a long-handled spoon to deglaze it, and add the apple cider. Bring to a boil and reduce the liquid by half--it should take about 5 minutes at medium heat. Slowly add the remaining 3 1/2 c stock; whisk it into the cider mixture. Allow to simmer for 6 minutes. Whisk in the flour and stock mixture; bring gravy to a boil, then reduce to a simmer. The gravy will start to thicken. Add salt, pepper, and thyme. Simmer for 1-2 minutes. Remove from heat and strain.
Serving size is 2 tablespoons; this makes about 16 servings--plenty for leftovers.
Serving size is 2 tablespoons; this makes about 16 servings--plenty for leftovers.
Nutritional Info Amount Per Serving
- Calories: 20.0
- Total Fat: 0.0 g
- Cholesterol: 0.1 mg
- Sodium: 167.0 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.1 g
- Protein: 0.9 g
Member Reviews
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SCOTTY51
This will definitely be featured on our Thanksgiving table. I usually roast a few turkey thighs and wings the week before Thanksgiving and get my stock started with the roasted turkey parts. I deglaze the pan and get my turkey gravy started early so I can be with my guests on the big day. - 11/10/09
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CMFARRELL36
Thanks for the reminder to strain off fat before making gravy.
I try to remember. Usually manage but not always. Thing is, the gravy is easier to make and also tastes better, if you remember to skim off excess fat first!
My other problem - to get a dish or pan that will work both in oven and on ho - 11/20/12
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BIGDOGMOM3
This is so delish! I always thought you hadhave roux with flour and butter, I didn't think I'd get the thick gravy I wanted without the roux, but adding the flour to warm stock then adding that to the rest of the stock and cider reduced was wonderful and soooo easy. I love the flavor the cider adds! - 11/24/11