Cider Gravy Recipes

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SAGE BUTTER-ROASTED TURKEY WITH CIDER GRAVY



Sage Butter-Roasted Turkey with Cider Gravy image

Provided by Jeanne Thiel Kelley

Categories     Poultry     turkey     Roast     Christmas     Thanksgiving     Low Cal     Dinner     Family Reunion     Sage     Christmas Eve     Potluck     Calvados     Butter     Apple Juice     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 13

Turkey:
3 tablespoons coarse kosher salt
1 tablespoon dried rubbed sage
1 16-to 18-pound turkey, rinsed, patted dry; neck, heart, andgizzard reserved for Turkey Stock
1/4 cup (1/2 stick) unsalted butter
1/4 cup chopped fresh sage
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice
Gravy:
2 cups (or more) Turkey Stock or low-salt chicken broth
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice
2 tablespoons all purpose flour
2 to 3 tablespoons Calvados (apple brandy) or applejack brandy
1 tablespoon chopped fresh sage

Steps:

  • Turkey:
  • Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.
  • Set rack at lowest position in oven and preheat to 375°F. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.
  • Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350°F. Roast turkey 45 minutes. Pour 3/4 cup apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting and turning pan occasionally for even cooking, about 11/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
  • Gravy:
  • Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 1/2 cups stock mixture.
  • Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.
  • Serve turkey with gravy.

CIDER GRAVY



Cider Gravy image

Provided by Sandra Lee

Categories     condiment

Time 13m

Yield 8 servings

Number Of Ingredients 6

3 tablespoons butter
3 tablespoons all-purpose flour
1 cup cider
1 cup chicken broth
1 tablespoon brown mustard
1 teaspoon fresh thyme leaves

Steps:

  • Melt the butter in a saute pan over medium heat. Whisk the flour into the butter until the flour has dissolved, making a roux. Let cook 2 to 3 minutes, and then reduce the heat to medium-low.
  • In a liquid measuring cup, combine the cider and broth together. Slowly pour in over the roux and whisk constantly until all liquid has been incorporated into the mixture. Stir in the mustard. (If there are any pan drippings from the roasted turkey you can add them at this point). Add fresh thyme and let simmer until the gravy is thickened, 4 to 5 minutes.

TURKEY ROULADE WITH APPLE-CIDER GRAVY



Turkey Roulade with Apple-Cider Gravy image

Provided by Ellie Krieger

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 14

1 (2 1/2-pound) skinless turkey breast, butterflied
1/2 cup dried cranberries
2 tablespoons canola oil, divided
1/2 large onion, diced (about 1 1/2 cups), plus 1 cup sliced onion
2 large garlic cloves, minced
5 slices day-old whole-wheat bread, crusts removed, cubed (about 2 1/2 cups)
1/3 cup lightly toasted chopped pecans
2 tablespoons plus 2 teaspoons fresh crumbled sage or 3 teaspoons dried, divided
1 1/2 cups low-sodium chicken broth, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup apple cider
3 tablespoons apple cider vinegar
1 teaspoon cornstarch dissolved in 1 tablespoon cold water

Steps:

  • Place the turkey breast between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4-inch. Set aside while stuffing is prepared.
  • Preheat the oven to 375 degrees F.
  • Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from heat, drain and reserve. Heat 2 teaspoons oil in a large heavy skillet over medium heat. Add the diced onions and cook, stirring, until onions are golden but not charred, about 12 to 15 minutes. Add the garlic and cook an additional 2 to 3 minutes. Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons dried sage and 1/2 to 3/4-cup chicken stock, depending upon consistency of stuffing; (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for about 2 to 3 minutes, remove from heat.
  • Salt and pepper the inside and outside of the turkey breast. Spread the stuffing on the turkey, leaving about 1 1/2 to 2-inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all stuffing intact.
  • Heat 1 tablespoon of canola oil in a large Dutch oven or medium-sized roasting pan until hot. Sear stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Add sliced onion and 1 1/2 cups chicken stock, cover tightly and roast in the oven until turkey reaches 160 degrees F when an instant-read thermometer is inserted into inner layer of meat, about 60 to 65 minutes. Remove the turkey breast from oven and transfer to a cutting board to rest.
  • Make the gravy: Add apple cider, 1/2 cup chicken stock, vinegar and remaining sage to the onions, chicken stock and juices in the roasting pan, bring to a boil and cook for approximately 10 minutes, stirring occasionally, until liquid is reduced by 1/3. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper, to taste. Makes 1 1/2 cups gravy.
  • Remove twine from turkey breast and slice into 1 1/2-inch thick pieces. Serve with gravy.

Nutrition Facts : Calories 398 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 117 milligrams, Sodium 365 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Protein 50 grams, Sugar 13 grams

ROAST PORK WITH CIDER GRAVY



Roast pork with cider gravy image

Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking - cook for a crowd and serve with a rich gravy

Provided by Caroline Hire - Food writer

Categories     Dinner

Time 5h40m

Number Of Ingredients 13

1 boned and rolled hand and spring of pork , skin scored (about 4kg)
2 tbsp olive oil
sea salt
3 leeks , roughly chopped
2 carrots , roughly chopped
1 turnip , peeled and roughly chopped
2 bay leaves
3 sprigs thyme
1 sprig sage
500ml cider
500ml hot chicken stock
25g butter
25g flour

Steps:

  • Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
  • After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
  • Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
  • To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.

Nutrition Facts : Calories 677 calories, Fat 39.3 grams fat, SaturatedFat 13.9 grams saturated fat, Carbohydrate 9.2 grams carbohydrates, Sugar 7 grams sugar, Fiber 3.2 grams fiber, Protein 62.3 grams protein, Sodium 1 milligram of sodium

HONEYED LAMB WITH CIDER GRAVY



Honeyed Lamb with Cider Gravy image

This is a family recipe I got from a friend of mine. It's a fairly easy recipe and has a simple but delicious taste. Tastes great with roasted red potatoes.

Provided by Christianne

Categories     Meat and Poultry Recipes     Lamb

Time 2h

Yield 6

Number Of Ingredients 6

1 (5 pound) leg of lamb
¼ cup clover honey
salt and black pepper to taste
1 sprig fresh rosemary
1 cup hard apple cider
2 tablespoons honey

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a roasting pan with aluminum foil, letting enough foil hang from each side of the pan to create a foil tent that won't touch the meat.
  • Place leg of lamb into the foil-lined roasting pan. Warm up 1/4 cup of honey in a small saucepan over low heat, and brush the honey all over the lamb. Sprinkle with salt and black pepper to taste, and place the rosemary sprig onto the lamb. Pull the ends of the aluminum foil together over the lamb, and pinch the ends together to make a foil tent.
  • Roast lamb in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue roasting for about 1 hour.
  • Open up the foil and roast an additional 20 minutes to crisp the outside of the meat. For medium-rare, roast until a meat thermometer inserted into the thickest part reads 140 degrees F (60 degrees C.) Remove the lamb from the oven, and place on a warmed platter to rest about 15 minutes before slicing. Pour the drippings from the roasting pan into a saucepan, and wrap the lamb loosely in the foil to rest.
  • Pour hard cider and 2 tablespoons of honey into the saucepan with the lamb drippings, and boil over medium heat, stirring frequently, until the sauce reduces by about half, about 10 minutes. Slice the lamb and spoon sauce over the slices to serve.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 20 g, Cholesterol 152.1 mg, Fat 23.8 g, Fiber 0.1 g, Protein 43.4 g, SaturatedFat 9.8 g, Sodium 114.9 mg, Sugar 19.9 g

CIDER GRAVY



Cider Gravy image

If you make this gravy the day before Thanksgiving, you'll be much more relaxed on the holiday.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 1h45m

Yield Makes 4 cups

Number Of Ingredients 9

Neck and giblets (excluding liver) from a 12-pound turkey
3 stalks celery, chopped into 2-inch pieces
3 carrots, chopped into 2-inch pieces
2 medium onions, quartered
1 bay leaf
4 parsley sprigs
Coarse salt and ground pepper
1 bottle (12 ounces) hard cider or apple cider
1/2 cup all-purpose flour

Steps:

  • Make giblet broth: In a large saucepan, place neck, giblets, celery, carrots, onions, bay leaf, parsley, 10 cups water, and 1/4 teaspoon pepper; bring to a boil over high heat. Skim; reduce heat, and simmer 1 hour. Strain broth (if less than 6 cups liquid, add enough water to make 6 cups); discard solids. Set aside. (To store: Cool to room temperature, transfer to a container, cover, and refrigerate up to 1 day.)
  • Transfer turkey from pan to a serving platter. Place pan on stove across two burners. (If using a disposable pan, pour drippings and browned bits from pan into a medium saucepan and proceed). Over medium-high heat, bring drippings to a boil; cook, scraping up browned bits, until syrupy. Add cider; cook, stirring constantly, until syrupy, 6 to 10 minutes. Add flour and cook, stirring until incorporated, about 2 minutes.
  • Stir in giblet broth, a little at a time. Bring to a simmer, stirring constantly, until gravy reaches desired thickness, 15 to 20 minutes. For a smoother consistency, strain gravy through a fine-mesh sieve, if desired; discard solids. Season generously with salt and pepper. Keep warm; whisk well before serving.

Nutrition Facts : Protein 1 g

CIDER GRAVY



CIDER GRAVY image

Categories     Sauce     Side     Thanksgiving

Number Of Ingredients 16

TURKEY STOCK
gilbets
1 medium onion, chopped
1 medium carrot, chopped
1 medium stalk clery with leaves, chopped
6 sprigs fresh parsley
1/2 teaspoon dried thyme, crumbled
1/4 teaspoons whole black peppercorns
1 dried bay leaf
GRAVY
1 cup apple cider
2 tablepoons Calvados(apple brandy)
6 tablespoons flour
7 cup turkey giblet stock
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • To Make Turkey Stock: Place giblets and rest of stock ingredients in large pot. Add 8-10 cups of water. Bring to a boil and simmer for about 1 hour. Skimming foam from surface. Pour stock through fine-mesh sieve into large bowl, discarding solids. Let cool, cover and refrigerate. Scrape off and discard fat. Stock can be made ahead and refrigerated up to 2 days. Reheat in saucepan over low heat before using for gravy. To Make Gravy Pour turkey pan juices into large fat separating/measuring cup. Let stand until fat rises to top, 1 to 2 minutes, then carefully pour juices into measuring cup, reserving fat in separator. Add enough turkey broth to measure 7 cups. Measure turkey fat, adding melted butter if necessary to total 6 tablespoons. Straddle roasting pan across 2 burners on moderate heat and add fat. Whisk in flour, scraping up browned bits on bottom of pan, then cook, whisking constantly, 1 minute. Whisk in pan juice-stock mixture and apple cider and bring to a boil, whisking often. Reduce heat to moderately low and simmer, whisking occasionally, until gravy thickens, about 5 minutes. Whisk in 3/4 teaspoon salt and 1/2 teaspoon pepper and keep warm. (Gravy can be kept warm over very low heat, covered, up to 20 minutes. If it thickens, thin with additional stock before serving. If skin forms on top whisk well to dissolve.)

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