Maple Sage Gravy
Prep Time: 10 minutes
Cook Time: 21 minutes
This easy, no-lump gravy is tangy and lightly sweet with fresh sage infused in the broth and sprinkled into the finished sauce. Can be made a day or two ahead of time (and if you want to add turkey drippings while you're reheating, that would be awesome).
- 4 cups chicken or turkey stock (or store-bought low sodium chicken broth)
- turkey neck, giblets, heart (not liver) optional
- 1 teaspoon whole peppercorns
- 6 sage leaves
- 1 medium onion, sliced
- 1 stalk celery diced
- 6 tablespoons unsalted butter
- 2/3 cup + 1 tablespoon Wondra flour (or all purpose flour)
- 1 teaspoon kosher salt
- 1 tablespoon apple cider vinegar
- 1 1/2 tablespoons maple syrup
- 1 1/2 teaspoons finely chopped sage
- 1/4 teaspoon finely ground black pepper
- 1/2 teaspoon browning sauce (Gravy Master) optional
In a large saucepan combine the stock, turkey parts (if using), peppercorns, 6 sage leaves, sliced onion and chopped celery. Heat to just below boiling, place the lid 3/4 on the pan (so that steam may escape) and reduce heat to a low simmer. Simmer stock for 20 minutes.
Remove the turkey neck with a pair of tongs. Place a fine mesh sieve over a large bowl or 1 quart measuring cup and pour the broth through the strainer. Press down on the solids with the back of a wooden spoon to release as much of the liquid as possible. Discard solids.
Add the butter to the pan and melt it over medium high heat. Whisk in the flour until a thick paste forms and the mixture is bubbly. Add the salt to the flour mixture and whisk to combine.
Slowly add the strained broth, whisking constantly until mixture is smooth and velvety. Heat to a boil, stirring and scraping the sides of the pan constantly. Cook for one minute until mixture thickens and remove from heat.
Stir in the apple cider vinegar, maple syrup, chopped sage, fresh pepper and browning sauce. Taste for seasoning and adjust to your tastes. This gravy can be made a day or two ahead of time and reheated just before serving.
ADD PAN JUICES
If you've made the gravy ahead of time and want to augment it with pan juices and fond from your turkey or chicken, here's how to do it:
Remove the turkey from the roasting pan and set aside to rest. Place the roasting pan on your stovetop so that it covers two burners. Turn the burners on to a medium high heat. Add 1-2 teaspoons of apple cider vinegar to the pan and cook, scraping the bottom of the pan to loosen any fond or stuck-on flavorings. Add the gravy to the roasting pan and stir until heated through. Taste for seasonings and adjust as needed.
MAKES 4 CUPS
Calories: 92kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 164mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg