Cider-Sage Gravy

By • October 31, 2010 • 44 Comments

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Author 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. - ChrisandAmyChrisandAmy

Food52 Review: 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, and it's wonderfully smooth and lush, perfumed with the sweetness of apples and grassy sage. We made this in the roasting pan the second time, doubling the recipe because we had over 6 tablespoons of drippings, and we highly recommend it -- and don't strain out the lovely brown bits! - A&MThe Editors

Makes 2 cups gravy

  • 1 small bunch sage leaves
  • 3 tablespoons (or more) drippings from turkey
  • 1 cup apple cider
  • 3 tablespoons flour
  • 1 cup homemade or low sodium chicken stock
  • kosher salt and freshly ground pepper to taste
  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.).
  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.
  3. Deglaze the pan by slowly adding the apple cider, stirring to scrape up the brown bits. Simmer for 3 minutes.
  4. Whisk together the flour and chicken stock in a separate container until smooth.
  5. Slowly pour the stock/flour mixture into the pan and stir continuously until it reaches the desired consistency, 5 to 10 minutes. Remove the sage leaves and add salt and pepper to taste.
  6. Remove from heat and pour into a gravy boat to serve and enjoy.
Jump to Comments (44)

Tags: cider, gravy, sage, turkey

Comments (44) Questions (1)

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29 days ago beejay45

You know, this may be far out, but I bet you could sub some apple cider vinegar for some of the cider, maybe simmer a dried hot pepper in it, and baste you some really different but delicious ribs. Just thinking.

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about 1 year ago Pegeen

Pegeen is a trusted home cook.

Could use a few bushy sprigs of rosemary as a sub for the sage. Or even a combo of rosemary and thyme. Could tie up herbs in cheesecloth, to avoid extra work of straining the gravy.

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about 1 year ago Jules B.

Felt like this gravy was lacking a little is depth. However I added white pepper, and onion powder and enough salt to make it nice with our dinner. I served it over mashed potatoes. As another post said you can really taste the cider which was a neat twist. Thanks for posting I always like to try new things

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almost 3 years ago Warren

Do you think this can be made with pork dripping?

Claire

almost 3 years ago midnitechef

I'm sure you could use pork drippings for this. I've made gravy with tenderloin drippings, if there's not enough fat just add some butter or olive oil (or if you have some bacon drippings stored in the fridge, whip 'em out!)

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almost 3 years ago Warren

Do you think this can be made with pork dripping?

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almost 3 years ago Warren

Do you think this can be made with pork dripping?

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about 3 years ago starving_artist

Just made this last night with the drippings from a roasted chicken. Absolutely delicious! You can really taste the apple cider.

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about 4 years ago jim_everett

Armagnac might be a nice touch to give a little Frenchy touch. But will it interfere with the sweet of the cider. I guess I'll find out.

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about 3 years ago GreasySpoon

Calvados would work better, I've done it. I also make a rou of flour and high fat butter or clarified butter instead of just flour and stock. I cook that in a serperate pan until just golden and then add stock then pour it into the deglazed pan,add my calvados and reduce a bit.
I find armagnac a bit too smokey for this use. I have recently bought Woodka; a wheat vodka
aged in oak that is dark like a scotch but tastes very vanilla and I want to try it with this.
I like to carmelize a cored,sliced granny smith in a little butter and sugar to serve as garnish when I do this with chicken breasts.

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almost 3 years ago Muffinj

Being from the South - nothing like a little good bourbon to make certain dishes sing
Made this last Thursday and replaced 1/4 cup of the cider with 1/4 cup good bourbon - everyone raved !
So much so that someone in the family put a smear of it on his after Turkey Day picnic sandwich ! Yummmmy - now my absolute favorite gravy. Thank you !

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almost 3 years ago Muffinj

Being from the South - nothing like a little good bourbon to make certain dishes sing
Made this last Thursday and replaced 1/4 cup of the cider with 1/4 cup good bourbon - everyone raved !
So much so that someone in the family put a smear of it on his after Turkey Day picnic sandwich ! Yummmmy - now my absolute favorite gravy. Thank you !

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almost 3 years ago ChrisandAmy

I like the way you think! A nice bourbon would add caramel and other yummy bourbon goodness to it.

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about 4 years ago sticksnscones

Congrats to you too! I'm making BOTH of our gravies for Thanksgiving!

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about 4 years ago ChrisandAmy

Good idea! Maybe we will too!!!!

Hilary_sp1

about 4 years ago Hilarybee

I'm in charge of the gravy this year and I'll be making this! (Hopefully this adds a little oomph to my Mother-in-law's turkey....) I volunteered to make the turkey and she wouldn't let me! At least I'll have a delicious gravy to bring.

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about 4 years ago ChrisandAmy

I hope you love it as much as we do! Thanks and have a great holiday!

Hilary_sp1

about 3 years ago Hilarybee

Family has requested the "magic" gravy and I'm thus in charge of the gravy again. Great recipe, though I may never get elevated to dessert!

Passport

about 4 years ago JenFred

This sounds amazing- I will be making it for Tday this year.

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about 4 years ago ChrisandAmy

It's a great T'day gravy! Thanks for your support!

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about 4 years ago Maureen

This sounds fabulous, and easy. Thanks.

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about 4 years ago ChrisandAmy

It's very easy. Thank you!

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about 4 years ago MsSichuan

Um, I thought the only rule was no meat? Chicken- even in stock form- is meat! Sounds great, though. I shall be trying it with veggie stock!

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

This contest didn't specify no meat. It's the current one--your best veggie side--that specifies no meat.

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about 4 years ago ChrisandAmy

The gravy contest was not a vegetarian contest...this week's contest is the vegetarian one.

Golden_girl

about 4 years ago cecefernandez

I wish you guys the best of luck! You are both already winners!!! Love you!

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about 4 years ago ChrisandAmy

Thanks so much! Love you too!

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about 4 years ago ChrisandAmy

Thanks, everyone, for your comments. Please vote for us!

Scarf

about 4 years ago iheartarugula

Done!

Claire

about 4 years ago midnitechef

Congrats on being a finalist! This sounds like a perfect gravy for roast chicken and raisin studded stuffing.

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about 4 years ago ChrisandAmy

Definitely...chicken, apple, sage, raisins...sounds lovely! Thanks!

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about 4 years ago cheese1227

Fabulous. I am making this for my gravy on Tday.

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about 4 years ago ChrisandAmy

Great! Enjoy your Tday and thank you!

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about 4 years ago Kitchen Butterfly

Well done and congratulations - superb flavours and very autumnal!

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about 4 years ago Kitchen Butterfly

About to make this - very excited!

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about 4 years ago ChrisandAmy

Thanks so much!

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations on being a finalist!

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about 4 years ago ChrisandAmy

Thank you!

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about 4 years ago lorraine

This gravy is absolutely delicious and is so different from the usual blah gravy!!!
Thanks and congratulations for concocting such a great combo.

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about 4 years ago ChrisandAmy

Thank you ;-)