Apple Cider GravyRecipe By: 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
Directions Yield: Makes 3 Cups
- 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.
- 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.
- 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.