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
Test Kitchen Notes
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