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Sauces

Sherried Cider Giblet Gravy - 1996
​​Recipe courtesy of Ron Wozny

INGREDIENTS
  • 1 cup  dry sherry
  • 1 cup  apple cider, preferably sparkling
  • 6 tablespoons  all-purpose flour
  • 2 cups  turkey giblet stock or chicken broth
  • Additional stock or broth for thinning
​
PREPARATION
After roasting your turkey, skim fat from pan juices, reserving ¼ cup fat, and on top of stove deglaze pan with Sherry over moderately high heat, scraping up brown bits.  Stir in cider.  Bring Sherry mixture to a boil, and remove pan from heat. 

In a heavy saucepan, whisk together reserved fat (or butter -- see note) and flour, and cook roux over moderately low heat, whisking, 3 minutes. Add Sherry mixture and 2 cups stock or broth in a stream, whisking to prevent lumping, and simmer, whisking occasionally, 10 minutes.  Whisk in additional stock or broth to thin gravy if desired.  Season gravy with salt and pepper, and transfer to a heated gravy boat.

Note: If you don't have reserved fat, use butter to make your roux. 

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