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
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
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Ingredients
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1
small bunch sage leaves
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3 tablespoons
(or more) drippings from turkey
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1 cup
apple cider
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3 tablespoons
flour
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1 cup
homemade or low sodium chicken stock
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kosher salt and freshly ground pepper to taste
Directions
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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.).
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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.
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Deglaze the pan by slowly adding the apple cider, stirring to scrape up the brown bits. Simmer for 3 minutes.
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Whisk together the flour and chicken stock in a separate container until smooth.
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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.
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Remove from heat and pour into a gravy boat to serve and enjoy.
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