Hard Cider Gravy With Shallots & Thyme

Serves 8 to 10

A hard cider with a strong apple or pear flavor, rather than one that’s just sweet, is the best choice for this gravy. We like local brands like Sutton Cellars or Samuel Smith from England, which are available at Rainbow Grocery, and Ace, which makes several hard ciders.

4 tablespoons butter

1 shallot, finely minced 1 teaspoon finely minced fresh

thyme

1 clove garlic, finely minced

¼ cup flour 3 cups low-sodium turkey broth

diluted with 2 cups water 2 to 3 tablespoons turkey drippings (see Note) 2⁄ 3 cup hard apple or pear cider

Kosher salt

Freshly ground pepper

Instructions: Heat ½ tablespoon butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are tender, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds.

Add the remaining butter to the pan. When melted, whisk in the flour and cook, stirring constantly, until the flour loses some of its rawness, 2 to 3 minutes. Slowly pour in the diluted broth and the drippings as you whisk and bring to a boil. Reduce to a steady simmer, and cook until thickened, 15 to 20 minutes.

Stir in the cider and simmer another 5 minutes.

Season to taste with salt, if needed, and lots of pepper. Keep warm until serving.

Note: You may be able to add more drippings if you use an unbrined turkey. If you brined your turkey, the drippings will be salty, so add both the drippings and the salt to taste.

Per serving: 75 calories, 2 g protein, 5 g carbohydrate, 5 g fat (3 g saturated), 12 mg cholesterol, 25 mg sodium, 0 g fiber.