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Cider Gravy

November/December 2007

Your rating: None Average: 3.8 (34 votes)

Make this low-fat gravy in the roasting pan while the turkey rests. Apple cider adds rich fall flavor.



READER'S COMMENT:
"The cider flavor was excellent. I chose to omit the vinegar altogether. I had brined my turkey so there was a lot of juice in the roaster. I skimmed the little fat that was in there. The 3 Tbsp serving size was plenty since the flavor was...

Makes: About 2 1/4 cups

Active Time:

Total Time:

Ingredients

  • 4 cups Turkey Giblet Stock, (recipe follows) or reduced-sodium chicken broth, divided
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups apple cider
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

This recipe calls for:

Preparation

  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 1/2 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 3 1/2 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.

Nutrition

Per 3-tablespoon serving: 28 calories; 0 g fat (0 g sat, 0 g mono); 7 mg cholesterol; 5 g carbohydrates; 1 g protein; 0 g fiber; 56 mg sodium; 28 mg potassium.

Exchanges: Free Food


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