Apple Bourbon Gravy

Apple Bourbon Gravy

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From: EatingWell Magazine, November/December 2014

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!

Ingredients 14 servings

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Original recipe yields 14 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon sunflower oil
  • ¾ cup chopped shallots
  • ¾ cup chopped celery
  • ¾ cup chopped carrot
  • ¾ cup bourbon
  • 1 sprig fresh thyme
  • 4 cups turkey stock or reduced-sodium chicken broth
  • 1 cup apple cider
  • ¼ cup water
  • 3 tablespoons all-purpose flour
  • 4 tablespoons unsalted butter, cut into 8 pieces
  • ⅛ teaspoon salt
  • Ground pepper to taste

Preparation

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  1. 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.
  2. 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.
  3. Meanwhile, whisk water and flour in a small bowl.
  4. 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 information

  • Serving size: ¼-cup
  • Per serving: 110 calories; 5 g fat(3 g sat); 0 g fiber; 7 g carbohydrates; 2 g protein; 15 mcg folate; 10 mg cholesterol; 3 g sugars; 0 g added sugars; 1,602 IU vitamin A; 2 mg vitamin C; 11 mg calcium; 0 mg iron; 222 mg sodium; 147 mg potassium
  • Nutrition Bonus: Vitamin A (32% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 1 fat

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