A&M's Testing Notes:
Expand CollapseChrisandAmy's Notes:
Expand1 small bunch sage leaves Ask a question about this ingredient
3 tablespoons (or more) drippings from turkey Ask a question about this ingredient
1 cup apple cider Ask a question about this ingredient
3 tablespoons flour Ask a question about this ingredient
1 cup homemade or low sodium chicken stock Ask a question about this ingredient
kosher salt and freshly ground pepper to taste Ask a question about this ingredient
Add the sage leaves to the roasting pan with the drippings from roasting the turkey. (If you have at least 6 tablespoons of drippings, you can double the recipe.).
Ask a question about this stepPlace the pan over medium heat and allow the sage to infuse the fat and heat until the leaves start to stick to the bottom of the pan, about 3 minutes.
Ask a question about this stepDeglaze the pan by slowly adding the apple cider, stirring to scrape up the brown bits. Simmer for 3 minutes.
Ask a question about this stepWhisk together the flour and chicken stock in a separate container until smooth.
Ask a question about this stepSlowly pour the stock/flour mixture into the pan and stir continuously until it reaches the desired consistency, 5 to 10 minutes. Remove the sage leaves and add salt and pepper to taste.
Ask a question about this stepRemove from heat and pour into a gravy boat to serve and enjoy.
Ask a question about this stepI'm sure you could use pork drippings for this. I've made gravy with tenderloin drippings, if there's not enough fat just add some butter or olive oil (or if you have some bacon drippings stored in the fridge, whip 'em out!)
Just made this last night with the drippings from a roasted chicken. Absolutely delicious! You can really taste the apple cider.
Armagnac might be a nice touch to give a little Frenchy touch. But will it interfere with the sweet of the cider. I guess I'll find out.
Calvados would work better, I've done it. I also make a rou of flour and high fat butter or clarified butter instead of just flour and stock. I cook that in a serperate pan until just golden and then add stock then pour it into the deglazed pan,add my calvados and reduce a bit.
I find armagnac a bit too smokey for this use. I have recently bought Woodka; a wheat vodka
aged in oak that is dark like a scotch but tastes very vanilla and I want to try it with this.
I like to carmelize a cored,sliced granny smith in a little butter and sugar to serve as garnish when I do this with chicken breasts.
Being from the South - nothing like a little good bourbon to make certain dishes sing
Made this last Thursday and replaced 1/4 cup of the cider with 1/4 cup good bourbon - everyone raved !
So much so that someone in the family put a smear of it on his after Turkey Day picnic sandwich ! Yummmmy - now my absolute favorite gravy. Thank you !
Being from the South - nothing like a little good bourbon to make certain dishes sing
Made this last Thursday and replaced 1/4 cup of the cider with 1/4 cup good bourbon - everyone raved !
So much so that someone in the family put a smear of it on his after Turkey Day picnic sandwich ! Yummmmy - now my absolute favorite gravy. Thank you !
I like the way you think! A nice bourbon would add caramel and other yummy bourbon goodness to it.
Congrats to you too! I'm making BOTH of our gravies for Thanksgiving!
Good idea! Maybe we will too!!!!
I'm in charge of the gravy this year and I'll be making this! (Hopefully this adds a little oomph to my Mother-in-law's turkey....) I volunteered to make the turkey and she wouldn't let me! At least I'll have a delicious gravy to bring.
I hope you love it as much as we do! Thanks and have a great holiday!
Family has requested the "magic" gravy and I'm thus in charge of the gravy again. Great recipe, though I may never get elevated to dessert!
It's a great T'day gravy! Thanks for your support!
This sounds fabulous, and easy. Thanks.
It's very easy. Thank you!
Um, I thought the only rule was no meat? Chicken- even in stock form- is meat! Sounds great, though. I shall be trying it with veggie stock!
This contest didn't specify no meat. It's the current one--your best veggie side--that specifies no meat.
The gravy contest was not a vegetarian contest...this week's contest is the vegetarian one.
I wish you guys the best of luck! You are both already winners!!! Love you!
Thanks so much! Love you too!
Thanks, everyone, for your comments. Please vote for us!
Done!
Congrats on being a finalist! This sounds like a perfect gravy for roast chicken and raisin studded stuffing.
Definitely...chicken, apple, sage, raisins...sounds lovely! Thanks!
Fabulous. I am making this for my gravy on Tday.
Great! Enjoy your Tday and thank you!
Well done and congratulations - superb flavours and very autumnal!
About to make this - very excited!
Thanks so much!
Thank you!
This gravy is absolutely delicious and is so different from the usual blah gravy!!!
Thanks and congratulations for concocting such a great combo.
Thank you ;-)
Thanks!
Great combination! Sage and apple. Saved this one as a Thanksgiving option!
Definitely a great combo. Enjoy your Tday and thanks!
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
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Aside from the drippings and some stock, all you need is cider, sage, flour, salt and pepper.
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We used 3 tablespoons of drippings from this gorgeous bird!
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A bouquet of fresh sage.
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ChrisandAmy say to infuse the sage into the drippings until the sage leaves start to stick to the pan.
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When ours wilted in the small pan, we figured they'd probably infused the drippings nicely.
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We used a local cider from Red Jacket Orchards.
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ChrisandAmy have you make a slurry with the flour and chicken stock before adding it to the gravy base.
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A slow, steady stream and constant whisking ensure a lump-free gravy!
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The same is true for adding the slurry to the base: slow and setady.
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Merrill has a visitor...
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After a few minutes of simmering, the gravy thickens up nicely.
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We strained out the sage leaves before tasting it, but if you make this gravy right in the roasting pan, just remove them with some tongs -- you don't want to lose the brown bits!
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Do you think this can be made with pork dripping?