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Sherried Cider Giblet Gravy - 1996
Recipe courtesy of Ron Wozny
INGREDIENTS
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.
- 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.
