Apple Cider-Mushroom Gravy
This rich pan gravy adds the perfect finishing touch to Apple-Sage-Brined Turkey. Prep it on the stove top while the bird is standing.
Servings and Ingredients
|2 tbsp.||Hy-Vee Select olive oil|
|2 c.||sliced fresh button or shiitake mushrooms|
|2||medium shallots, chopped|
|1 clove(s)||garlic, minced|
|1 c.||Hy-Vee 33%-less sodium chicken broth, plus additional, if necessary|
|½ c.||Hy-Vee apple cider|
|Pan drippings from roasted turkey|
|Hy-Vee butter, melted, optional|
|¼ c.||Hy-Vee all-purpose flour|
|Hy-Vee salt and Hy-Vee black pepper, to taste|
|1 tbsp.||chopped fresh sage|
- In a large skillet, heat olive oil over medium-high heat. Add mushrooms, shallots and garlic. Cook and stir until mushrooms begin to brown. Set aside.
- Stir 1 cup chicken broth and apple cider into pan drippings from roasted turkey in roasting pan, scraping up any browned bits from bottom of pan. Pour drippings into a 2-cup glass measure. Skim and reserve fat from drippings. If necessary, add enough melted butter to the reserved fat to make 1/4 cup. If necessary, add additional broth to drippings in 2-cup glass measure to make 2 cups total liquid.
- Pour 1/4 cup fat into a medium saucepan and discard any remaining fat. Stir in flour. Add broth mixture all at once to flour mixture in saucepan, stirring until smooth. Cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Season to taste with salt and pepper.
- To serve, strain gravy into a bowl. Stir in mushrooms and sage.
Hy-Vee Seasons Fall 2014.