Apple Gravy Recipes

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APPLE GRAVY



Apple Gravy image

You might want to make a double batch of this rich apple gravy. Yep, it's sensational with beef, but you've gotta try it on mashed potatoes, chops, roasted veggies-pretty much anything goes. -Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Time 45m

Yield 1 cup

Number Of Ingredients 6

1 tablespoon plus 2 teaspoons butter, divided
1 large apple (Jonagold or Honeycrisp), peeled and chopped
1/4 cup apple brandy
1 cup beef broth
1/8 teaspoon salt
1/4 teaspoon coarsely ground pepper, optional

Steps:

  • In a small saucepan, heat 1 tablespoon butter over medium heat. Add apple; saute until dark brown, adding 1 teaspoon butter to prevent scorching. Remove from heat; add brandy. Cook over medium-high heat, stirring to loosen browned bits from pan., Add broth and salt. Reduce heat; simmer 15 minutes. Using a blender or an immersion blender, puree apple mixture. Return to saucepan; simmer until liquid is reduced to 1 cup. Remove from heat. Whisk in remaining butter. If desired, add pepper.

Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 163mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

APPLE BUTTER & ONION GRAVY



Apple Butter & Onion Gravy image

This onion gravy recipe is so creamy and good I could eat it like soup. But it's best draped over mashed potatoes and other Thanksgiving fixings. For reheating the next day, if it's too thick, just stir in a bit of milk. - Mindie Hilton, Susanville, California

Provided by Taste of Home

Time 40m

Yield 4-1/2 cups.

Number Of Ingredients 11

1 large sweet onion, finely chopped
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/4 cup cornstarch
4 cups chicken stock
4 ounces cream cheese, cubed and softened
1/4 cup apple butter

Steps:

  • In a large saucepan, saute onion in butter. Stir in flour and seasonings. Whisk cornstarch and chicken stock until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly., Transfer to a blender; cover and process until smooth. Return all to pan and heat through. Stir in cream cheese and apple butter; cook and stir just until blended.

Nutrition Facts :

ROAST PORK WITH APPLE GRAVY



Roast Pork With Apple Gravy image

Make and share this Roast Pork With Apple Gravy recipe from Food.com.

Provided by hectorthebat

Categories     Pork

Time 1h48m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/4 kg pork
10 g sage
15 g parsley
1 lemon
4 garlic cloves
1 teaspoon salt
pepper
200 ml apple juice
125 ml water
2 teaspoons cornflour
pepper

Steps:

  • Put the pork on a board and cut off the string if your pork has been rolled and tied. Slide a large sharp knife under the pork rind and fat, then lift it off completely. Set it to one side. Cut a hole about 4cm wide through the thickest part of the loin, or eye, of the pork. Preheat the oven to 190C/Fan 170C/Gas 5.
  • Finely chop the sage and parsley leaves and put them in a bowl. Add the lemon zest, garlic, salt, and plenty of freshly ground black pepper. Press some of this herby mix into the hole in the pork and then spread the rest over the surface of the pork until well covered.
  • Cover the meat with the pork rind - this will protect the pork and keep it moist as it cooks. Tie the joint at 2cm intervals with kitchen string to keep it together and place in a small sturdy roasting tin. Roast for 30 minutes per 500g, plus 20 minutes. A 1.25kg joint should take 1 hour 35 minutes, but check it is cooked throughout.
  • When the pork is ready, move it to a warmed board ready to carve and cover it with foil and a couple of dry tea towels to keep it warm. Holding the roasting tin carefully with an oven cloth, tilt all the juices to one corner and skim off as much of that naughty fat as possible with a spoon and throw it out.
  • To make the gravy, put the roasting tin on the hob over a medium head and add the apple juice and 50ml of the cold water. Stir well to lift the juices and sediment from the bottom of the pan. Simmer for a couple of minutes. Carefully strain the gravy through a sieve into a small saucepan and bring it back to a simmer. Mix the cornflour and the remaining cold water to make a thin paste. Stir this into the gravy and cook for 1-2 minutes more until thickened, stirring occasionally. Adjust the seasoning to taste.
  • Remove the string from the pork and lift off the crackling and cut it up separately. Carve the pork and serve it without the crackling for anyone watching their weight! Pour the gravy into a jug to serve with the pork.

Nutrition Facts : Calories 449.3, Fat 19.5, SaturatedFat 6.6, Cholesterol 175, Sodium 506.3, Carbohydrate 7.2, Fiber 1.2, Sugar 3.6, Protein 57.9

BAKED PORK CHOPS & APPLE GRAVY



Baked Pork Chops & Apple Gravy image

This is a wonderful and very comforting entree with meat and fruit so you don't have to feel too guilty. I marinate the chops in teriyaki sauce, honey, guldens mustard, black pepper and garlic for at least 3 hours or overnight.

Provided by ScottySauce

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

6 pork chops
2 tablespoons flour
1/2 teaspoon salt
1 dash pepper
1 dash garlic pepper seasoning
1/2 cup catsup
1/4 cup brown sugar
1 tablespoon cherry balsamic vinegar
1 cup chicken stock
2 cups applesauce
1 onion, sliced
1 granny smith apple, sliced

Steps:

  • 1.Preheat oven to 350°F.
  • 2.Add pork chops to skillet and brown over medium heat.
  • 3.Season with salt and pepper.
  • 4.Place pork chops in large ceramic casserole dish.
  • 5.Add flour, salt, pepper, catsup, chicken stock, brown sugar, balsamic vinegar and applesauce to skillet with pork juices.
  • 6.Stir until thickened and smooth.
  • 7.Place sliced onions and apples on pork chops.
  • 8.Pour applesauce mixture over pork chops.
  • 9.Bake 45 minutes or until done.

ROASTED PORK TENDERLOINS WITH SWEET APPLE GRAVY



Roasted Pork Tenderloins With Sweet Apple Gravy image

Make and share this Roasted Pork Tenderloins With Sweet Apple Gravy recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 1/2-2 3/4 lbs pork tenderloin, trimmed of fat and connective tissue
3 tablespoons extra virgin olive oil
8 fresh thyme sprigs, leaves removed and coarsely chopped
4 fresh thyme sprigs, left whole
salt
black pepper
3 tablespoons butter
1/2 large onion, chopped
3 garlic cloves, minced
red pepper flakes
1 tablespoon all-purpose flour
1/2 cup white wine
1 cup apple juice or 1 cup apple cider
1 1/2 cups chicken stock
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 475°.
  • Rub tenderloins with olive oil, the chopped thyme, and a liberal amount of salt and pepper.
  • Brush a rimmed baking sheet or broiler pain with oil; arrange the tenderloins on the pan.
  • Roast in the over for 25 minutes (they will still be slightly pink inside; if you prefer well done, cook an additional 5 minutes).
  • Make the sweet apple gravy: preheat a skillet over med-high heat with the butter.
  • When the butter melts, add in the onions, garlic, red pepper flakes, whole thyme sprigs, and a little salt and pepper; cook/stir 5-8 minutes, until the onions start to take on some color.
  • Sprinkle with the flour; continue to cook 1 minute.
  • Whisk in the wine and apple juice; bring mixture to a bubble; add in stock.
  • Bring that up to a simmer and continue to cook the gravy over medium heat until it is thick.
  • Discard thyme stems, then stir in the chopped chives.
  • To assemble: slice tenderloins thin and pile the meat on a platter; drizzle the slices with the gravy.

Nutrition Facts : Calories 437.2, Fat 23.5, SaturatedFat 8.3, Cholesterol 141.8, Sodium 222.3, Carbohydrate 10.2, Fiber 0.3, Sugar 6.2, Protein 40.8

PAN-FRIED PORK CHOPS WITH APPLE AND PEPPER GRAVY



Pan-Fried Pork Chops with Apple and Pepper Gravy image

Pork chops are marinated and pan-fried with apples, assorted peppers, and onions in a blend of autumn flavors. A perfect celebration of harvest flavors to warm and comfort on a chilly night.

Provided by Haley James

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 1h30m

Yield 4

Number Of Ingredients 15

1 ½ cups apple cider
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon ground paprika
salt and ground black pepper to taste
4 (1 1/2 inches thick) pork chops
1 large apple - peeled, cored, and cubed
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium onion, sliced
¼ cup all-purpose flour
¼ cup milk

Steps:

  • Mix apple cider, oil, Dijon mustard, vinegar, rosemary, paprika, salt, and pepper together in a bowl. Trim pork chops of fat and place into mixture. Refrigerate for 30 minutes.
  • Remove pork chops from marinade; reserve marinade and set aside.
  • Heat a nonstick pan over medium-high heat. Cook pork chops in the hot pan until browned, about 5 minutes per side.
  • While the pork chops are cooking, marinate apple, bell peppers, and onion in the reserved marinade for 10 minutes.
  • Add marinated apple to the pork chops; cook until brown, 3 to 5 minutes. Pour the rest of the marinade, peppers, and onion into the pan and let simmer, uncovered, for 20 minutes. Remove the pork chops, apples, and peppers from the pan and place in a serving dish.
  • Mix flour and milk with the remaining liquid in the pan; simmer until thickened, 2 to 3 minutes. Pour the gravy on top of the pork chops.

Nutrition Facts : Calories 577 calories, Carbohydrate 36.6 g, Cholesterol 119.3 mg, Fat 25 g, Fiber 4 g, Protein 49.9 g, SaturatedFat 6.8 g, Sodium 277.8 mg, Sugar 21 g

APPLE-SAUSAGE GRAVY BOATS



Apple-Sausage Gravy Boats image

Step outside the box and style up your sausage gravy with a bit of sweet apple flavor and serve in a crusty French bread boat. But if you still prefer biscuits with sausage gravy, just try a new gravy flavor.

Provided by lutzflcat

Yield 6

Number Of Ingredients 8

1 (16 ounce) loaf French bread
1 (16 ounce) package bulk pork breakfast sausage (such as Jimmy Dean®)
1 small apple - peeled, cored, and finely chopped
⅓ cup all-purpose flour
2 cups whole milk, or more to taste
1 cup apple juice
1 teaspoon Dijon mustard
salt and ground black pepper to taste

Steps:

  • Cut bread into six 4-inch pieces. Hollow out an oval shape in the top of each piece; scoop out some of the bread inside with your fingers or a spoon and discard. Set bread "boats" aside.
  • Heat a large skillet over medium-high heat. Add sausage and apple. Cook, breaking up sausage with a spoon, until crumbly and no longer pink, about 8 minutes. Sprinkle flour over the sausage mixture and cook, stirring constantly, until it has been absorbed by the fat, about 3 minutes.
  • Reduce heat to medium-low and gradually pour in 2 cups milk and apple juice; bring to a simmer. Stir and simmer until gravy thickens, 5 to 7 minutes. If gravy is too thick, add more milk to thin it out to your desired consistency. Stir in Dijon and season with salt and pepper.
  • Ladle the sausage gravy into the bread boats, allowing some to spill over the sides.

Nutrition Facts : Calories 322.2 calories, Carbohydrate 59.1 g, Cholesterol 8.1 mg, Fat 4.2 g, Fiber 2.5 g, Protein 12.3 g, SaturatedFat 1.9 g, Sodium 546.8 mg, Sugar 12 g

SLOW-ROASTED TURKEY WITH APPLE GRAVY



Slow-Roasted Turkey With Apple Gravy image

Padma Lakshmi likes big, bold flavors - spices and citrus especially - and infuses her Thanksgiving turkey with them. She prepares the bird over a bed of herbs and produce, then uses those pan juices to create a fruity yet savory gravy. To keep the turkey moist, Ms. Lakshmi starts with a buttermilk brine, then roasts the bird at a low temperature to make sure it cooks through but doesn't dry out. But first, an initial blast in a very hot oven darkens the turkey in spots thanks to the sugar in the buttermilk brine. A final basting and uncovered cooking in the oven helps even out the mottled skin and ensures a delicate crispness. You can garnish the platter with the fruits, vegetables and herbs used in the recipe or serve the bird unadorned.

Provided by Genevieve Ko

Time P2DT6h

Yield 8 to 12 servings

Number Of Ingredients 25

8 fresh bay leaves
2 1/2 quarts buttermilk
1/2 cup granulated sugar
1/2 cup coarse sea salt
1 tablespoon black peppercorns, toasted and ground (see Tip)
1 1/2 teaspoons ground cayenne
1 (14-pound) fresh or thawed frozen whole turkey, neck and giblets removed
20 fresh bay leaves
3 small Fuji or Honeycrisp apples, cored and cut into wedges
2 small Granny Smith apples, cored and cut into wedges
2 small fennel bulbs, sliced
1 medium red onion, sliced
1 medium yellow onion, sliced
1 small bunch thyme
10 slices fresh ginger
12 garlic cloves, sliced
1 orange, cut into 1-inch wedges
Coarse sea salt
1 1/2 tablespoons black peppercorns, toasted (see Tip), plus more toasted and ground for seasoning
1 lemon, quartered
Extra-virgin olive oil
1/2 cup unsalted butter
1/4 cup all-purpose flour
2 tablespoons brandy, preferably Pomona or Calvados (optional)
Salt and pepper

Steps:

  • Brine the turkey: Tear the bay leaves to release their natural oils. Place in a large bowl with the buttermilk, sugar, salt, black pepper and cayenne, and stir to dissolve the sugar. Place the turkey in a brining bag or clean unscented garbage bag, pour in the buttermilk mixture and tightly tie the bag closed. Place in a pot or bowl that holds it snugly, making sure the legs are fully immersed in the brine, and refrigerate for at least 48 hours and up to 72 hours.
  • Make the turkey: Position a rack at the bottom of the oven and heat oven (not convection) to 450 degrees. Tear the bay leaves to release their natural oils. Spread the apples, fennel, onions, 12 bay leaves and half of the thyme, ginger, garlic and orange across the bottom of a large roasting pan. Sprinkle with salt and the whole peppercorns.
  • Drain the turkey and wipe dry. (Discard the brine.) Place the turkey in the pan breast side up, and rub its cavity with salt and ground pepper. Stuff the cavity with the lemon and the remaining bay leaves, thyme, ginger, garlic and orange. Tuck the wings underneath and tie the legs together with kitchen twine. Sprinkle the turkey with salt and ground pepper, and drizzle everything with oil. Drizzle more oil all over the turkey and rub to generously and evenly coat the skin. Transfer to the oven and roast until browned in spots all over but not burned, 20 to 40 minutes. (Ovens vary widely in how quickly they brown such a large bird, so start checking at 20 minutes and keep going until it's spotted all over.)
  • Pour 2 cups water into the pan, cover the turkey with foil and loosely crimp around the edges of the pan. Reduce the oven temperature to 300 degrees and slide the pan back into the oven. Slow-roast until the turkey is almost cooked through (a meat thermometer will register 150 degrees in the thickest part of the breast and 160 degrees in the thigh), about 4 hours.
  • Uncover, baste all over with the pan juices and roast uncovered until the skin is more evenly browned and the meat registers 155 degrees in the breast and 165 degrees in the thigh, 30 to 45 minutes. The internal temperature will continue to rise as the turkey rests. Let cool slightly in the pan, then transfer the turkey to a serving platter.
  • Make the gravy: Smash the fruits and vegetables in the roasting pan. Set a colander with small holes or a medium-mesh strainer over a bowl or pot, and pour in everything from the pan, working in batches if needed. Press hard on the solids to extract as much liquid as possible along with fruit and vegetable pulp. Discard the solids in the colander; scrape any strained pulp into the bowl. Skim and discard fat from the strained juices.
  • Melt the butter in a large saucepan over medium-low heat. Add the flour and whisk until deep golden brown, 3 to 5 minutes. While whisking, add the defatted pan juices a little at a time, whisking until smooth, then stir in the brandy. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Keep warm over low.
  • When ready to serve, season the gravy to taste with salt and pepper. Carve the turkey and serve with the hot gravy.

HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY



Herb roast pork with vegetable roasties & apple gravy image

This lean roast dinner uses pork leg topped with prosciutto. Serve with roast potatoes, carrots and celeriac, plus lots of herbs and an apple gravy

Provided by Sara Buenfeld

Categories     Dinner

Time 2h5m

Number Of Ingredients 16

1 ¼kg boneless pork leg roasting joint
1 tbsp wholegrain mustard
2 tbsp chopped parsley
2 tbsp chopped thyme , plus a few extra sprigs
1 tsp chopped sage
80g pack prosciutto
4 good sprays of oil
3 carrots , halved lengthways, then cut across
6 small potatoes (500g), halved
2 red onions , cut into wedges
12 garlic cloves
1 small celeriac (650g), peeled and cut into 12 wedges
2 tbsp cornflour
600ml reduced-salt chicken stock
1 small Bramley apple , diced
Savoy cabbage and peas, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Cut all the rind and fat off the pork and discard so that you are left with a lean chunk of meat. Spread with the mustard, scatter with the chopped herbs and season with black pepper. Place the prosciutto slices on top of the pork to protect the meat where the fat has been removed.
  • Spray a large roasting tin with oil and put the pork in the centre. Surround with all the vegetables, scatter with the thyme sprigs, then spray again and cover with foil. Roast for 1 hr, then turn the heat up to 220C/200C fan/gas 7. Uncover, spray again and roast for 20 mins more.
  • Meanwhile, make the gravy. Mix the cornflour with a little water to make a wet paste, heat the stock in a pan, stir in the cornflour mixture and cook, stirring, until thickened. Add the apple and cook for 5 mins until it's softened but still holds its shape.
  • Remove the meat from the tin and pour any juices from the tin into the gravy. Spray the veg with oil and roast for 20 mins more (while the meat rests) to brown them. Serve the pork with the roasted and fresh vegetables, and the apple gravy.

Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 1.4 milligram of sodium

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From myrecipes.com


10 BEST APPLE GRAVY SAUCE RECIPES | YUMMLY
2022-05-27 chopped tomatoes, fresh coriander, onion, gravy, tomato puree and 32 more Curry Base Gravy (Sauce) Kitchen Sanctuary chicken breasts, salt, salt, vegetable oil, chilli flakes, turmeric and 31 more
From yummly.co.uk


APPLE CIDER GRAVY - SOBEYS INC.
Step 2. Set roasting pan on stove over medium-high heat. Add shallots and cook until softened, about 3 min. Stir in maple syrup and cook until caramelized, about 1 min. Stir in apple cider, scraping up brown bits from bottom of pan, and simmer 3 to 4 min. Stir in broth mixture and bring to a simmer. Slowly whisk in butter paste until incorporated.
From sobeys.com


ROAST PORK WITH APPLE AND BRANDY GRAVY RECIPE - FOOD NEWS
Preheat an oven to 400°F. Place a large ball of aluminum foil in the center of the roast, adjusting the roast to form a circle. Place the apples around the roast. Season pork with salt, sage and pepper. Roast, uncovered, in a preheated 350 degree oven 30 to 40 minutes.
From foodnewsnews.com


ROASTED APPLE & ONION CHICKEN GRAVY RECIPE - COUNTRY GROCER
Pour the veggies and all the liquid into a blender or food processor and puree until smooth. Give the gravy a taste and season with sea salt, fresh ground pepper and stir in the thyme. Serve the gravy warm with the chicken and whatever veggies and grains you normally would. Enjoy! PREP 15 mins. COOK 1 min.
From countrygrocer.com


STUFFED PORK TENDERLOIN WITH APPLE BOURBON GRAVY
2021-10-25 Add bacon pieces and cook until crisp. Remove with a slotted spoon to a paper towel lined plate. To the same skillet, add onion, apple, garlic, salt and pepper. Cook, stirring often, for 3-5 minutes, until softened. Stir in sage, rosemary and thyme, and remove mixture to the plate with the bacon.
From thechunkychef.com


SLOW ROASTED PORK SHOULDER WITH SAVORY APPLE GRAVY RECIPE
Roast pork with bone in recipe / very good 4.4/5 (10 ratings). How to cook pork shoulder roast. An amazing slow roasted pork shoulder recipe for the oven. If using a slow cooker, cover and cook on high for 5 to 6 hours or low for 8 to 10 hours. Pork shoulder roast with bone recipes / a roast pork shoulder recipe for the ages!.
From foodnewsnews.com


STUFFED ROAST PORK WITH APPLE GRAVY RECIPE - COOKING CHANNEL
Add the apples, and saute for 4 minutes. Pour in the apple juice, cider vinegar and chicken stock, stirring until mixed; simmer for 5 minutes, until reduced in amount. Add the whole-grain mustard, Dijon mustard, brown sugar and the pan juices from the roasting pan. Season with salt and pepper. Simmer over medium heat for 10 minutes.
From cookingchanneltv.com


DUCK WITH APPLE GRAVY RECIPE - FOOD NEWS
1. Rinse the duck in cold water and pat dry. 2. Rub with salt and spices. 3. On breasts also under the skin. 4. Stuff with apple and lemon quarters. 5. Close the cavity with toothpicks. 6. Roast for 30 mins at 450F/230C (breast-side down), then 1h at 350F/180C (breast-side up), add the potatoes and bake 1h. Did you make this recipe?
From foodnewsnews.com


INSTANT POT PORK ROAST WITH APPLE GRAVY - SELF PROCLAIMED FOODIE
2020-08-19 Add onion, apples, broth, juice, rosemary, sage, and bay leave. Close lid and set to high pressure. Cook at high pressure for 60 minutes. Allow to naturally release pressure once done cooking. Once you can remove the lid, carefully remove roast, set on plate, and loosely tent with aluminum foil.
From selfproclaimedfoodie.com


APPLE BUTTER GLAZED PORK LOIN ROAST WITH GRAVY RECIPE
2020-08-08 Instructions. Preheat oven to 375. Season Pork Loin. Add Water to base and cook for one hour. Remove roast and glaze. Return to oven and cook for at least another 2 hours - depending on the size of your roast so following cooking directions.
From sassytownhouseliving.com


APPLE GRAVY RECIPE | WOOLWORTHS
Step 2 of 2. Mix flour with a little of the pan juices until smooth. Return to pan and cook for 1 minute. Slowly add chicken stock, stirring constantly until mixture comes to the boil. Reduce heat to low and simmer for 2 minutes or until gravy thickens. Stir in apple sauce.
From woolworths.com.au


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