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
2 cups gravy
small bunch sage leaves
(or more) drippings from turkey
homemade or low sodium chicken stock
kosher salt and freshly ground pepper to taste
In This Recipe
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.