Cider-Sage Gravy

By ChrisandAmy
October 31, 2010
45 Comments


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

Food52 Review: WHO: ChrisandAmy live in Connecticut and believe, "The couple that sautés together, stays together."
WHAT: A Vermont-inspired sage-y gravy.
HOW: In a roasting pan, add sage leaves to turkey drippings. Deglaze with apple cider, then thicken to a gravy with flour and chicken broth. Remove the sage leaves and pour generously over turkey (and mashed potatoes!).
WHY WE LOVE IT: Smooth and perfumed with the sweetness of apples and grassy sage, this is a recipe that begs to be doubled if you have the drippings—and don't strain out the lovely brown bits!
The Editors

Makes: 2 cups gravy

Ingredients

  • 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

Directions

  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.
  • Your Best Gravy Contest Winner!
  • This recipe is a Wildcard Contest Winner!

More Great Recipes:
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Reviews (45) Questions (1)

45 Comments

Transcendancing December 27, 2016
We had this with our Christmas Turkey and it was a wonderfully flavourful accompaniment! Thank you :)
 
beejay45 October 30, 2014
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.
 
Pegeen October 3, 2013
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.
 
Jules B. September 29, 2013
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
 
Warren December 21, 2011
Do you think this can be made with pork dripping?
 
midnitechef December 21, 2011
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!)
 
Warren December 21, 2011
Do you think this can be made with pork dripping?
 
Warren December 21, 2011
Do you think this can be made with pork dripping?
 
starving_artist November 20, 2011
Just made this last night with the drippings from a roasted chicken. Absolutely delicious! You can really taste the apple cider.
 
jim_everett November 19, 2010
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.
 
GreasySpoon October 5, 2011
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. <br />I find armagnac a bit too smokey for this use. I have recently bought Woodka; a wheat vodka <br />aged in oak that is dark like a scotch but tastes very vanilla and I want to try it with this. <br />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.
 
Muffinj November 28, 2011
Being from the South - nothing like a little good bourbon to make certain dishes sing <br />Made this last Thursday and replaced 1/4 cup of the cider with 1/4 cup good bourbon - everyone raved ! <br />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 !
 
Muffinj November 28, 2011
Being from the South - nothing like a little good bourbon to make certain dishes sing <br />Made this last Thursday and replaced 1/4 cup of the cider with 1/4 cup good bourbon - everyone raved ! <br />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 !
 
Author Comment
ChrisandAmy December 30, 2011
I like the way you think! A nice bourbon would add caramel and other yummy bourbon goodness to it.
 
sticksnscones November 16, 2010
Congrats to you too! I'm making BOTH of our gravies for Thanksgiving!
 
Author Comment
ChrisandAmy November 17, 2010
Good idea! Maybe we will too!!!!
 
Hilarybee November 16, 2010
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.
 
Author Comment
ChrisandAmy November 17, 2010
I hope you love it as much as we do! Thanks and have a great holiday!
 
Hilarybee November 23, 2011
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!
 
JenFred November 15, 2010
This sounds amazing- I will be making it for Tday this year.
 
Author Comment
ChrisandAmy November 16, 2010
It's a great T'day gravy! Thanks for your support!
 
Maureen C. November 15, 2010
This sounds fabulous, and easy. Thanks.
 
Author Comment
ChrisandAmy November 16, 2010
It's very easy. Thank you!
 
MsSichuan November 15, 2010
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!
 
drbabs November 15, 2010
This contest didn't specify no meat. It's the current one--your best veggie side--that specifies no meat.
 
Author Comment
ChrisandAmy November 16, 2010
The gravy contest was not a vegetarian contest...this week's contest is the vegetarian one.
 
cecefernandez November 14, 2010
I wish you guys the best of luck! You are both already winners!!! Love you!
 
Author Comment
ChrisandAmy November 16, 2010
Thanks so much! Love you too!
 
Author Comment
ChrisandAmy November 14, 2010
Thanks, everyone, for your comments. Please vote for us!
 
iheartarugula November 14, 2010
Done!
 
midnitechef November 13, 2010
Congrats on being a finalist! This sounds like a perfect gravy for roast chicken and raisin studded stuffing.
 
Author Comment
ChrisandAmy November 16, 2010
Definitely...chicken, apple, sage, raisins...sounds lovely! Thanks!
 
cheese1227 November 11, 2010
Fabulous. I am making this for my gravy on Tday.
 
Author Comment
ChrisandAmy November 16, 2010
Great! Enjoy your Tday and thank you!
 
Kitchen B. November 11, 2010
Well done and congratulations - superb flavours and very autumnal!
 
Kitchen B. November 14, 2010
About to make this - very excited!
 
Author Comment
ChrisandAmy November 16, 2010
Thanks so much!
 
drbabs November 11, 2010
Congratulations on being a finalist!
 
Author Comment
ChrisandAmy November 16, 2010
Thank you!