Cider-Sage Gravy
Aside from the drippings and some stock, all you need is cider, sage, flour, salt and pepper.
We used 3 tablespoons of drippings from this gorgeous bird!
A bouquet of fresh sage.
ChrisandAmy say to infuse the sage into the drippings until the sage leaves start to stick to the pan.
When ours wilted in the small pan, we figured they'd probably infused the drippings nicely.
We used a local cider from Red Jacket Orchards.
ChrisandAmy have you make a slurry with the flour and chicken stock before adding it to the gravy base.
A slow, steady stream and constant whisking ensure a lump-free gravy!
The same is true for adding the slurry to the base: slow and setady.
Merrill has a visitor...
After a few minutes of simmering, the gravy thickens up nicely.
We strained out the sage leaves before tasting it, but if you make this gravy right in the roasting pan, just remove them with some tongs -- you don't want to lose the brown bits!
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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 - A&M
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.
- Your Best Gravy Contest Finalist!
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over 1 year ago Warren
Do you think this can be made with pork dripping?
over 1 year 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!)
over 1 year ago Warren
Do you think this can be made with pork dripping?
over 1 year ago Warren
Do you think this can be made with pork dripping?
over 1 year ago starving_artist
Just made this last night with the drippings from a roasted chicken. Absolutely delicious! You can really taste the apple cider.
over 2 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.
over 1 year 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.
over 1 year 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 !
over 1 year 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 !
over 1 year ago ChrisandAmy
I like the way you think! A nice bourbon would add caramel and other yummy bourbon goodness to it.
over 2 years ago sticksnscones
Congrats to you too! I'm making BOTH of our gravies for Thanksgiving!
over 2 years ago ChrisandAmy
Good idea! Maybe we will too!!!!
over 2 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.
over 2 years ago ChrisandAmy
I hope you love it as much as we do! Thanks and have a great holiday!
over 1 year 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!
over 2 years ago JenFred
This sounds amazing- I will be making it for Tday this year.
over 2 years ago ChrisandAmy
It's a great T'day gravy! Thanks for your support!
over 2 years ago SeafoodLadyOrlando
This sounds fabulous, and easy. Thanks.
over 2 years ago ChrisandAmy
It's very easy. Thank you!
over 2 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!
over 2 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.
over 2 years ago ChrisandAmy
The gravy contest was not a vegetarian contest...this week's contest is the vegetarian one.
over 2 years ago cecefernandez
I wish you guys the best of luck! You are both already winners!!! Love you!
over 2 years ago ChrisandAmy
Thanks so much! Love you too!
over 2 years ago ChrisandAmy
Thanks, everyone, for your comments. Please vote for us!
over 2 years ago iheartarugula
Done!
over 2 years ago midnitechef
Congrats on being a finalist! This sounds like a perfect gravy for roast chicken and raisin studded stuffing.
over 2 years ago ChrisandAmy
Definitely...chicken, apple, sage, raisins...sounds lovely! Thanks!
over 2 years ago cheese1227
Fabulous. I am making this for my gravy on Tday.
over 2 years ago ChrisandAmy
Great! Enjoy your Tday and thank you!
over 2 years ago Kitchen Butterfly
Well done and congratulations - superb flavours and very autumnal!
over 2 years ago Kitchen Butterfly
About to make this - very excited!
over 2 years ago ChrisandAmy
Thanks so much!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Congratulations on being a finalist!
over 2 years ago ChrisandAmy
Thank you!
over 2 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.
over 2 years ago ChrisandAmy
Thank you ;-)
over 2 years ago Bevi
This sounds so good!
over 2 years ago ChrisandAmy
Thanks!
over 2 years ago cheese1227
Great combination! Sage and apple. Saved this one as a Thanksgiving option!
over 2 years ago ChrisandAmy
Definitely a great combo. Enjoy your Tday and thanks!