3 Tbs unsalted butter
3 Tbs flour
1 Tbs unsalted butter
2 Tbs shallots or yellow onion, finely chopped
1 ½ cups apple cider
2 cups turkey stock (de-fatted) or low-sodium turkey or chicken broth (Better Than Bullion is very good)
2 tsp fresh sage, chopped or 1 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 butter 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 cider, stock, and sage to the pan and bring to a boil then lower the heat to a simmer. Cook until the liquid is reduced to 2 cups, about 10-15 minutes.
- One tablespoon at a time whisk the butter herb paste into the simmering liquid to thicken. Continue cooking while stirring until the gravy is thick enough to coat the back of a spoon. Season with salt and pepper to taste. Serve immediately or cool and refrigerate for later use. This gravy freezes well so make extra and freeze!