• Cuisine: American
• Course: Condiment
• Features: Holiday (Thanksgiving), Make-Ahead Recipes

Ingredients:

• 1 tablespoon minced flat-leaf parsley
• 1 tablespoon minced thyme leaves
• 1 tablespoon minced sage leaves
• 1/4 teaspoon minced rosemary leaves
• 1/4 teaspoon freshly grated nutmeg
• 4 cups low-sodium chicken broth
• 2 cups apple cider
• 4 tablespoons (1/2 stick) unsalted butter
• 3 tablespoons flour
• 1/2 cup heavy cream
• 2 tablespoons apple-flavored brandy (such as Calvados or applejack) or other brandy

• Turkey pan juices/drippings
• Freshly ground black pepper

Directions:

For the gravy base: Combine the parsley, thyme, sage, rosemary and nutmeg in small bowl.

Combine the chicken broth and apple cider in a large, heavy saucepan; bring to a boil over high heat and cook uncovered for about 20 minutes, or until the mixture has reduced to 3 cups. Transfer the reduced mixture to a medium bowl.

Return the saucepan to the stove, over medium-high heat, and add the butter, stirring just until melted. Add the flour and cook, stirring, for 1 minute. Whisk in the reduced chicken broth-cider mixture, then the cream, brandy and the herb mixture. Bring to a boil, then reduce the heat to medium-low and cook for about 15 minutes, whisking often, until the mixture thickens and has reduced to 2 3/4 cups. Remove from the heat. (At this point, the gravy base may be cooled to room temperature, then refrigerated in an airtight container.)

For the gravy: Heat the gravy base in the large, heavy saucepan over medium-high heat, stirring occasionally.
Meanwhile, transfer the turkey pan juices/drippings from a roasted turkey to a large fat-separator measuring cup. Add the defatted juices/drippings to the gravy base and bring to a boil, whisking occasionally; cook for several minutes until the gravy thickens enough to coat the back of a spoon. Season with pepper to taste; transfer to a gravy boat and serve hot.

Recipe Source:

Adapted from a 2003 Bon Appetit recipe.

• Print This Recipe
• E-mail This Recipe