Receta Cider-Sage Gravy
Clearly, our trip to Vermont a few weeks back acted as inspiration for some of our Fall Feast dishes. For example, we used a Vermont-made gouda in our gougères. Next up, using apple cider from the Cold Hollow Cider Mill in our gravy. We used the following basic ratio for gravy for this recipe; we're not sure where we learned it, but it works well.
Basic ratio per cup of gravy:
1 1/2 tablespoons fat
desired seasoning
1 1/2 tablespoons flour
1 cup liquid
After removing the turkey from the roasting pan, we set it on a cutting board to rest. In the meantime, Amy got the ingredients together for the gravy and put her sister, Kate, to work as the gravy-stirrer. We set the roasting pan on the stovetop over two burners that were on medium heat. In the pan were the drippings from the turkey which acted as the fat. We added 4 or 5 fresh sage leaves for seasoning and allowed the drippings to heat up and start to stick to the pan. To deglaze, we slowly added some apple cider as the flavoring liquid of our gravy. Finally, we whisked flour into some chicken stock, as the thickening liquid of our gravy. Kate patiently stirred for many, many minutes while the gravy thickened to our desired consistency. It was very tasty - even without additional salt or pepper, and the sage really enhanced the herb flavors already in the turkey (from the dry-brine and herbed butter).
Therefore, our gravy ingredients:
- 3 tablespoons fat
- sage leaves
- 3 tablespoons flour
- 1 cup apple cider
- 1 cup chicken stock