This ultra-simple bourbon gravy recipe is particularly good, thanks to vegetables, turkey stock, apple cider and a generous amount of bourbon. Plus, since it's not a pan gravy, you can make this gravy recipe ahead and simply reheat it just before serving. A great gravy doesn't necessarily need greasy drippings! Source: EatingWell Magazine, November/December 2014

Mary Cleaver
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Ingredients

Directions

  • Heat oil in a large saucepan over medium heat. Add shallots, celery and carrot and cook, stirring, until softened and lightly browned, about 5 minutes. Add bourbon and thyme; increase heat to medium-high and simmer until the bourbon is mostly evaporated, about 3 minutes.

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  • Add stock (or broth) and cider and return to a simmer. Cook, stirring occasionally, until reduced by almost half (you should have about 3 cups), 40 to 50 minutes.

  • Meanwhile, whisk water and flour in a small bowl.

  • Strain the gravy and return to the pan. Place over medium heat and whisk in butter until melted. Bring to a boil. Whisk in about two-thirds of the flour mixture; boil, whisking, for 1 minute. Check the consistency; if you prefer a thicker gravy, add the remaining flour mixture and boil for 1 to 3 minutes more. Season with salt and pepper.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days; reheat before serving.

Nutrition Facts

110 calories; 5.1 g total fat; 2.6 g saturated fat; 10 mg cholesterol; 222 mg sodium. 147 mg potassium; 6.9 g carbohydrates; 0.4 g fiber; 3 g sugar; 1.7 g protein; 1602 IU vitamin a iu; 2 mg vitamin c; 15 mcg folate; 11 mg calcium; 5 mg magnesium;

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