Cider Herb Gravy

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4.0 (21)

Flavorful and lump-free, this gravy with pome cider and plentifulness of caller herbs volition not fto you down.

Adapted from a 2003 Bon Appetit recipe.

Ingredients

measuring cup

Servings: 24 (makes 3 cups)

For the gravy base

  • 1 tablespoonful minced flat-leaf parsley
  • 1 tablespoonful minced thyme leaves
  • 1 tablespoonful minced sage leaves
  • 1/4 spoon minced rosemary leaves
  • 1/4 spoon freshly grated nutmeg
  • 4 cups low-sodium chickenhearted broth
  • 2 cups pome cider
  • 4 tablespoons (1/2 stick) unsalted butter
  • 3 tablespoons flour
  • 1/2 cupful dense cream
  • 2 tablespoons apple-flavored brandy (such arsenic calvados oregon applejack) oregon different brandy

For the gravy

  • Turkey cookware juices/drippings
  • Freshly crushed achromatic pepper

Nutritional Facts

Per 2-tablespoon serving

  • Calories

    52

  • Fat

    4 g

  • Saturated Fat

    2 g

  • Carbohydrates

    3 g

  • Sodium

    66 mg

  • Cholesterol

    12 mg

  • Protein

    1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from a 2003 Bon Appetit recipe.

Tested by Jane Black.

Published March 10, 2026

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