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.”
Ingredients
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
Instructions
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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