Hard Cider Gravy
- 10 tablespoons (1 1/4 sticks) unsalted butter, divided
- Neck and giblets from 1 turkey (optional)
- 8 garlic cloves, peeled, crushed
- 4 sprigs rosemary
- 4 cups low-sodium chicken broth
- 1/2 cup all-purpose flour
- 2 cups hard cider
- 1/4-1/2 cup roast turkey pan drippings (optional)
- Kosher salt, freshly ground pepper
- Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add turkey neck and giblets, if using, and cook, turning occasionally, until golden brown and browned bits form on bottom of saucepan, 5-8 minutes. Add garlic and rosemary, and cook, stirring, until fragrant, about 2 minutes.
- Add broth and bring to a boil; reduce heat and simmer until reduced to about 2 1/2 cups, 20-25 minutes. Strain stock through a fine-mesh sieve into a large measuring cup or medium bowl; discard solids. Cover and keep stock warm.
- Heat remaining 9 tablespoons butter in another medium saucepan over medium heat. Add flour and cook, whisking constantly, until flour is a deep golden brown, 8-10 minutes. Gradually whisk in warm stock. Add cider and pan drippings and bring to a boil. Reduce heat and simmer until flavors meld and gravy is thickened, 25-30 minutes; season with salt and pepper.
unsalted butter, turkey, garlic, rosemary, lowsodium, allpurpose, hard cider, turkey pan, kosher salt
Taken from www.epicurious.com/recipes/food/views/hard-cider-gravy-51198870 (may not work)