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CIDER GRAVY by Buckwheat

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  • CIDER GRAVY by Buckwheat

    Posted November 08, 2005 08:34 PM


    1 cup hard cider
    4 cups turkey stock
    2 large onions, finely chopped
    1/4 cup UNSALTED butter
    4 fresh sage leaves, chopped
    1/3 cup flour
    Creole seasoning (to taste)
    Salt & pepper (to taste)

    Remove rack from roasting pan and pour pan juices through a strainer into a 1 quart glass measure.
    Place roasting pan across two burners over high heat, and add cider and deglaze the pan, stirring and scraping up any brown bits on the bottom of the pan.
    Cook until reduced to 1/2 cup, about 5 minutes.
    Pour cider through strainer into a glass measure with pan juices. Skim fat reserving 1/4 cup.
    Add enough turkey stock to drippings to equal 4 cups.
    Using a large saute pan over meduim heat add the butter, Saute onions stirring ocasionally until golden brown, about 10 mintes.
    Add the sage and cook 1 minute.
    Add turkey stock mixture and any turkey juices and bring to a boil. Using a small bowl whisk together the flour and reserved 1/4 cup fat.
    Whisk into gravy, reduce heat and simmer, whisking ocasionally, until thickened, about 10 minutes.
    Season with salt & pepper and Creole seasoning.

    EXCELLENT on your dressing or potatoes!