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Cider Gravy

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  about 2 1/4 cups
Make this low-fat gravy in the roasting pan while the turkey rests. Apple cider adds rich fall flavor.
4 cups  turkey Giblet Stock (see recipe link above)
3 tablespoons  all-purpose flour
1 1/4 cups  apple cider
2 tablespoons  cider vinegar
1/4 teaspoon  salt
Freshly ground pepper to taste
Other necessary recipes:
Turkey Giblet Stock
Cider Gravy Recipe at
When you remove the turkey from the roasting pan, leave the roasted shallots behind. Skim off any visible fat from the pan juices.

Whisk 1/2 cup Turkey Giblet Stock (or chicken broth) and flour in a small bowl until smooth; set aside.

Set the roasting pan over two burners on medium-high heat. Add cider and vinegar; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced by about half, 6 to 8 minutes. Add the remaining 3 1/2 cups stock (or broth). Increase heat to high; return to a boil, whisking often. Boil until the liquid is reduced by about half, 8 to 12 minutes.

Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids). Season with salt and pepper.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Liquid Gold: Turkey Gravy
Nutrition Facts per Serving
Yield:   about 2 1/4 cups
Calories: 28
Cholesterol: 7mg
Protein: 1g
Carbohydrates, Total: 5g
Sodium: 56mg
% Cal. from Fat: 0%
Spotlight Recipe Review See all 2 reviews »

Rating: 2
by: Dorothy Reviewed: 11/25/2011
I found that twenty minutes to reduce liquid was a lot to ask, and then the gravy has to be thickened, and strained. The final product, after all the work, was pretty mediocre. I threw the recipe away.
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