“Sans Pan” Cider Gravy

This is a great gravy recipe to use when you're grilling a Thanksgiving turkey and don't have a pan to collect the juices. A quick turkey stock made from the neck and giblets (removed before the turkey roasts) is enhanced by a nutty roux and brightened by a splash of apple cider. As Nicki says, “it's the perfect autumnal gravy.”


Quick Turkey Stock

  • 1 tablespoon extra virgin olive oil
  • neck and gizzards (minus liver) from 1 turkey
  • 1 large onion, halved with skin on
  • 2 cloves garlic, skin on
  • 1 large carrot, roughly chopped
  • 2 stalks celery, roughly chopped
  • 8 white peppercorns
  • 5 allspice berries
  • 2 bay leaves
  • 3 sprigs thyme
  • 4 cups water
  • 1 cup low-sodium chicken stock

“Sans Pan” Cider Gravy

  • 4 tablespoons butter, cut into 1 tablespoon chunks
  • 1/4 cup all-purpose flour
  • 3 cups Quick Turkey Stock, hot
  • 1 cup apple cider
  • 2 sprigs thyme
  • 1 tablespoon sage, minced
  • 1 tablespoon apple cider vinegar
  • sea salt and freshly ground black pepper, to taste


Quick Turkey Stock

  • Heat the olive oil in a medium saucepan over medium-high heat. Sear turkey neck and gizzards, onion, garlic, carrot and celery for 5 minutes, until browned.
  • Add spices, and pour in water and chicken stock. Bring to a boil, reduce heat, and simmer for 1 hour. Strain.

“Sans Pan” Cider Gravy

  • Melt butter in a medium, heavy-bottomed saucepan over medium heat. Whisk in flour, and continue to whisk frequently for 3-5 minutes, until mixture turns deep golden and begins to smell toasted and nutty. Slowly pour in hot turkey stock, whisking constantly. (It will hiss and may spatter a bit.) Then whisk in cider.
  • Add thyme and sage, and bring mixture to a boil. Reduce heat, and simmer for 5-7 minutes, until mixture mixture has thickened. Stir in apple cider vinegar, and season with salt and pepper.
Makes 3 cups.
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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