November 27, 2006
Apple Cider and Madeira Turkey Gravy
Ingredients:
Juices from the turkey*, strained for lumps
¼ cup flour
½ cup Madeira
1 cup apple cider
1 cup chicken or turkey stock
Directions:
In a large sauce pan, over medium heat, whisk together the juices, cider, Madeira, and stock. Whisk in flour then bring to a boil, reduce heat and simmer until thickened. If it is overly thick, you can thin it out with a bit more stock.
*You could, of course, follow the same instructions with a chicken to make chicken gravy.
Spring this recipe!
We created this gravy to accentuate the flavors we roasted the turkey with and we were rewarded with a very rich and surprisingly savory gravy. Yummy over turkey, stuffing or mashed potatoes.
Juices from the turkey*, strained for lumps
¼ cup flour
½ cup Madeira
1 cup apple cider
1 cup chicken or turkey stock
Directions:
In a large sauce pan, over medium heat, whisk together the juices, cider, Madeira, and stock. Whisk in flour then bring to a boil, reduce heat and simmer until thickened. If it is overly thick, you can thin it out with a bit more stock.
*You could, of course, follow the same instructions with a chicken to make chicken gravy.
Spring this recipe!My thoughts:
We created this gravy to accentuate the flavors we roasted the turkey with and we were rewarded with a very rich and surprisingly savory gravy. Yummy over turkey, stuffing or mashed potatoes.
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