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!

Mary Cleaver
Source: EatingWell Magazine, November/December 2014


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

Nutrition Facts

109.8 calories; protein 1.7g 3% DV; carbohydrates 6.9g 2% DV; exchange other carbs 0.5; dietary fiber 0.4g 2% DV; sugars 3.4g; fat 5.1g 8% DV; saturated fat 2.6g 13% DV; cholesterol 10.2mg 3% DV; vitamin a iu 1602.3IU 32% DV; vitamin c 2.1mg 4% DV; folate 15.4mcg 4% DV; calcium 10.6mg 1% DV; iron 0.4mg 2% DV; magnesium 5.2mg 2% DV; potassium 147.3mg 4% DV; sodium 221.6mg 9% DV; thiaminmg 3% DV.