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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
| Posts: | 5021 |
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A slightly sweeter, fruitier gravy, a bit ‘lighter’ than the traditional turkey gravy. Pairs well with fruited dressings and glazes, smoked turkey, and traditional cranberry sides.
Ingredients:
2 cups (or more) Turkey Stock or low-salt chicken broth
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice
2 tablespoons all purpose flour
2 to 3 tablespoons Calvados (apple brandy) or applejack brandy
1 tablespoon chopped fresh sage
Pour all pan juices (if available) into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan..
In a large sauce pan, add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add pan juices (if available). If necessary, add enough stock to measure 3 1/2 cups stock mixture.
Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.
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