Last edited on: November 17, 2011.
The combination of homemade stock and Hard English Apple Cider is what makes this gravy so incredibly delicious! The sage also gives this gravy an earthy richness that pairs perfectly with the apple cider.
English Cider Sage Gravy
Author: Erica Galindo
Recipe type: Main
Ingredients
- 1 tbsp each butter & extra virgin olive oil
- 2 carrots, finely chopped
- 2 ribs celery, finely chopped
- ½ large yellow onion, finely chopped
- 4 gloves of garlic, chopped
- 1½ cup English hard cider
- 7 cups homemade turkey or chicken stock
- 1 tsp each, fresh grated pepper & celery seed
- 1 tbsp each, fresh parlsey & thyme, chopped well
- 1½ tbsp fresh sage, chopped well
- 2 tbsp each, butter & flour for beurre manie (to thicken gravy)
- Salt & pepper to taste
Instructions
- While your roast turkey “rests,” make your gravy.
- Make your gravy base at least 1 hour before you remove your turkey. Heat the butter and oil in a saucepan over medium heat. Saute the vegetables and garlic, for approximately 15 minutes, until carmelized. Stir frequently to avoid sticking and burning.
- Add to the base the remaining 6 cups turkey stock, 1 cup hard English apple cider and herbs. Reduce heat to low and simmer uncovered for one hour, stirring occasionally.
- Remove turkey from roasting pan and drain all drippings from pan; skim off fat and reserve.
- Deglaze the pan over medium hi heat with 1 cup turkey stock and ½ cup hard apple cider, scraping up the brown bits on the bottom of the pan. Reduce until the liquid evaporates to an essence. Approximately 5 minutes.
- Add the Gravy Base and the defatted pan drippings back to the pan and bring liquid to a boil over medium heat for 3 to 4 minutes.
- To thicken the gravy, take 2 tbsp each softened butter and flour, kneaded together by hand to make a beurre manie. Whisk in small amounts of the beurre manie until the gravy is at the desired consistency. Salt and pepper to taste. For a silken gravy, strain through a fine sieve. Accent with extra cider if desired. Salt & pepper to taste.
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