Ingredients:
4 cups chicken stock – (homemade is best, but low-sodium will do)
1 cup turkey drippings (or use more and reduce the amount of chicken stock)
1 1/2 cups apple cider
3 tablespoons whole wheat flour
1 sprig of rosemary or your favorite savory spice
Salt and pepper to taste
To prepare:
In a shaker (or Mason jar) combine the flour and 1/2 cup of chicken stock.
When you have removed the turkey from its roasting pan, remove the fat. There are many ways to do this – gravy separators work best, but if you don’t have access to one, you can use a liquid measuring cup and your imagination.
Place the roasting pan on your stove top and turn the burner on medium heat – be careful, especially if you’re cooking on a gas top, to ensure that there is no fat on the exterior of the pan. Use a wood spoon to scrape the bottom of the pan to loosen the glaze. Add the cider and make a reduction (only half should remain), stirring often. Whisk in the remaining stock and turn to a simmer for 10 minutes, then whisk in the flour mixture, again bringing the mixture to a boil and reducing to a simmer until it begins to thicken. Add your seasoning, salt, and pepper. Remove the pan from heat and allow the gravy to rest for 5 minutes before carefully ladling into a gravy boat.
