Return to Content

Cider-Sage Gravy

Cider-Sage Gravy
0 votes, 0.00 avg. rating (0% score)
by in Nov 2012

Total Time: 30

Yield: about 3 cups


  • Roast-turkey pan drippings
  • 1/4-1/3 cup all-purpose flour
  • 1 teaspoon ground sage
  • 2-1/2 cups hot reduced-sodium turkey or chicken broth
  • 1/2 cup medium-sweet hard cider, such as Harpoon brand
  • Kosher or sea salt and freshly ground black pepper, to taste


Pour pan drippings into a glass measuring cup and let sit until fat rises to the top, about 15 minutes. Skim off most of the fat, reserving 1/4 cup; discard the rest. Reserve defatted drippings

Set roasting pan on top of stove so that it spans two burners; turn burners to medium-low. Spoon 1/4 cup turkey fat back into pan (add butter if you don't have enough). Whisk 1/4 cup flour and sage into fat. Cook, whisking, until flour is nicely browned. Slowly whisk in hot turkey or chicken broth until smooth. Whisk in defatted pan drippings and cider until mostly smooth; then use a wooden spoon to scrape up any browned bits from the bottom of the pan. Whisk again until smooth.

Increase heat to high and let gravy boil until thick, 3 to 5 minutes. If gravy still seems thin, sprinkle in an additional tablespoon or two of flour, whisking as you go. Season to taste with salt and pepper. Pour gravy through a strainer into a serving boat and serve hot.

Updated Monday, October 8th, 2012

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.