The other thing I love about this recipe is that it can be used to sauce many different meats for any occasion. Double your recipe and freeze some for later. Enjoy it with your turkey on Thursday, your pork on Sunday, and your chicken next Tuesday.
3 Tbs unsalted butter
3 Tbs flour
1 Tbs olive oil
2 Tbs shallots, finely chopped
1/3 cup dry sherry (savignon blanc or dry vermouth can be substituted)
1 ½ cups apple cider
2 cups turkey drippings (de-fatted) or low-sodium turkey or chicken broth (Better Than Bullion is very good)
2 Tbs fresh sage, chopped or 3 tsp dried
*Pan drippings from a roasted chicken or turkey if you have them
- Using your fingers, knead the butter and flour together to form a paste. Set aside.
- Place the olive oil and chopped shallots into a medium sauté pan over medium-low heat. If you have pan drippings from a cooked turkey, add them to the pan. Cook, stirring occasionally just until the shallots soften, about 2-3 minutes. Add the sherry and apple cider to the pan. Raise the heat to medium-high. Stir to scrape up any browned bits, and cook until the liquid reduces by ½, about 5-8 minutes.
- Add the stock and sage to the liquid and bring back to a strong simmer and cook for 5 more minutes.
Whisk the butter paste mixture into the simmering liquid one tablespoon at a time and continue cooking until the gravy is thick enough to coat the back of a spoon. Reduce the heat and cook for an additional 3 minutes to cook off any flour taste. Season with salt and pepper. Serve immediately or cool and refrigerate for later use. This sauce freezes well so make extra and freeze!