By Marilyn Sultar
Cider-Sage Gravy
Photo: by Sarah Shatz
This recipe was a finalist in the contest for Your Best Gravy ata food52.com.
A&M’s Testing Notes: ChrisandAmy’s Vermont-inspired gravy would transform even the saddest, most dessicated turkey into a delicacy. It’s ready ten minutes after the turkey emerges from the oven…
ChrisandAmy’s Notes: A recent trip to Vermont acted as inspiration for us to use Vermont ingredients in a Sunday Fall Feast. We used apple cider from the Cold Hollow Cider Mill in Waterbury, Vermont to make this gravy that we served with a dry-brined roasted turkey. – ChrisandAmy
Yield: 2 cups gravy
Updated at: Thu, 17 Aug 2023 04:59:49 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Nutrition per serving
Calories385.3 kcal (19%)
Total Fat7.5 g (11%)
Carbs66.2 g (25%)
Sugars27.2 g (30%)
Protein16.7 g (33%)
Sodium1160.5 mg (58%)
Fiber9.4 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Add the sage leaves to the roasting pan with the drippings from roasting the turkey. (If you have at least 6 tablespoons of drippings, you can double the recipe.).
Step 2
Place the pan over medium heat and allow the sage to infuse the fat and heat until the leaves start to stick to the bottom of the pan, about 3 minutes.
Step 3
Deglaze the pan by slowly adding the apple cider, stirring to scrape up the brown bits. Simmer for 3 minutes.
Step 4
Whisk together the flour and chicken stock in a separate container until smooth. Slowly pour the stock/flour mixture into the pan and stir continuously until it reaches the desired consistency, 5 to 10 minutes.
Step 5
Remove the sage leaves and add salt and pepper to taste.
Step 6
Remove from heat and pour into a gravy boat to serve and enjoy.
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