Recipe Image

Cider Gravy

  • 20 m
  • 20 m
Kathy Farrell-Kingsley
“Make this low-fat gravy in the roasting pan while the turkey rests. Apple cider adds rich fall flavor.”

Ingredients

    • 4 cups Turkey Giblet Stock, (recipe follows) or reduced-sodium chicken broth, divided
    • 3 tablespoons all-purpose flour
    • 1¼ cups apple cider
    • 2 tablespoons cider vinegar
    • ¼ teaspoon salt
    • Freshly ground pepper, to taste

Directions

  • 1 When you remove the turkey from the roasting pan, leave the roasted shallots behind. Skim off any visible fat from the pan juices.
  • 2 Whisk ½ cup Turkey Giblet Stock (or chicken broth) and flour in a small bowl until smooth; set aside.
  • 3 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, 6 to 8 minutes. Add the remaining 3½ cups stock (or broth). Increase heat to high; return to a boil, whisking often. Boil until the liquid is reduced by about half, 8 to 12 minutes.
  • 4 Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.
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