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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. - ChrisandAmy - ChrisandAmy
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&M - The 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
- 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.).
- 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.
- Deglaze the pan by slowly adding the apple cider, stirring to scrape up the brown bits. Simmer for 3 minutes.
- 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. Remove the sage leaves and add salt and pepper to taste.
- Remove from heat and pour into a gravy boat to serve and enjoy.
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