English Cider Sage Gravy
Author: Erica Galindo
Recipe type: Main
- 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
- 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.
Recipe by Sonoma Christian Home at https://sonomachristianhome.com/2011/11/english-cider-sage-gravy/
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