October 7, 2014

Apple Cider Gravy

Recipe: Eric Vellend

This gravy was designed to be made in advance and refrigerated for up to 5 days or frozen up to 3 months.


  • 1 each: turkey neck, heart, gizzard and tail
  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, peeled, chopped
  • 6 cloves garlic, unpeeled
  • 1 cup dry hard apple cider, such as Strongbow
  • 1 sprig rosemary
  • 1 bay leaf
  • 6 cups chicken or turkey stock, low-sodium or homemade
  • 1⁄4 cup unsalted butter
  • 1⁄4 cup all-purpose flour
  • Salt and pepper, to taste


Yield: Makes 3 Cups

  1. Pat turkey parts dry with paper towel. In large frying pan, heat oil over medium-high heat. Add turkey parts, onion, celery, carrot and garlic. Cook, stirring occasionally, until nicely browned, 10 minutes. Transfer contents to 4-qt. saucepan. Return frying pan to heat and add cider. Scrape up brown bits with wooden spoon. Cook to reduce cider by 2⁄3, 5 minutes. Pour into saucepan.
  2. Add rosemary, bay leaf and stock to saucepan. Bring to boil over high heat. Reduce to gentle simmer. Cook, skimming and discarding foam and fat, 1 hour. Pass through fine mesh sieve, discarding solids and reserving stock.
  3. In medium saucepan, heat butter over medium heat. When melted, whisk in flour. Cook, whisking constantly, until golden brown, 3 minutes. Gradually whisk in reserved stock. Bring to boil over high heat. Reduce to simmer, skimming fat and foam, until reduced to 3 cups, 10 minutes. Season with salt and pepper.

Michael Graydon and Nikole Herriott


House & Home October 2014