Sage and Cider Gravy
Sage and apple cider gravy for turkey or chicken. Easy roux method with tips for pan drippings, substitutions, and make-ahead storage.
Sage is the leading flavor for our Poultry Stuffing Seasoning, along with a few savory surprises. This is the perfect gravy to serve with a Thanksgiving feast or to accompany a roasted chicken dinner. This would also be delicious served over steamed rice with sautéed mushrooms.
Submitted by: Geoff Marshall from Chicago , IL
Yield: 2 cups
- Make a brownish blonde roux with butter and flour, then add broth slowly to avoid lumps.
- Finish with apple cider vinegar, soy sauce, and Poultry Stuffing Seasoning or rubbed sage for depth.
- Use pan drippings and deglaze the roasting pan for richer flavor; store refrigerated and reheat gently.
Spices
Featured in this Recipe
Preparation Instructions:
1. Melt butter in a saucepan over medium heat. Add flour one tablespoon at a time, whisking constantly to remove clumps. Cook the roux for about 5 - 10 minutes, or until it reaches a brownish blonde color.
2. Pour in the broth a quarter cup at a time, stirring to remove clumps. Bring to a light boil before adding apple cider vinegar, soy sauce, and Poultry Stuffing Seasoning, whisk to combine. Add the bay leaf, reduce heat to a low simmer and continue cooking for 10 minutes, stirring occasionally.
*An equal amount of Rubbed Sage may be substituted for the Poultry Stuffing Seasoning.
Serve warm and enjoy!
thespicehouse.com
More About This Recipe
If serving with roasted poultry, you can prepare this gravy as the bird rests. Try deglazing the roasting pan with white wine or a light beer. You can add the pan drippings to the gravy for more outstanding flavors.
Frequently Asked Questions
Can I use rubbed sage instead of Poultry Stuffing Seasoning?
Yes. Use an equal amount of rubbed sage. Taste and add salt or other herbs as needed since the seasoning blend may include salt and additional spices.
How do I prevent lumps in the gravy?
Whisk constantly while adding flour to the melted butter, and cook the roux until it turns a light brown. Add broth a little at a time while whisking. If lumps remain, strain the gravy or whisk vigorously and simmer until smooth.
Can I make this gravy ahead of time?
Yes. Cool quickly, then refrigerate in a sealed container for up to 3 to 4 days. Reheat over low heat, whisking and adding a splash of broth if it thickens too much.
Is there a gluten-free way to make this gravy?
Yes. Replace the all purpose flour with a 1 to 1 gluten-free flour blend, or use a cornstarch slurry (mix 1 tablespoon cornstarch with 1 tablespoon cold water per cup of liquid) and add it near the end while simmering.
How do I use pan drippings in this recipe?
After roasting, deglaze the pan with a little white wine or light beer. Pour off the liquid and any browned bits into your saucepan, skim excess fat if desired, then use that in place of part of the broth. Taste before adding salt.
How can I adjust the gravy thickness?
To thin, whisk in extra warm broth a little at a time. To thicken, simmer longer to reduce, or stir in a small cornstarch slurry and cook until it thickens. For a richer thickening, cook the roux a bit longer before adding liquid.
Can I make this gravy vegetarian or vegan?
Yes. Use vegetable broth and replace butter with a plant-based butter or neutral oil. Use tamari or coconut aminos instead of soy sauce if you want soy-free options.
Can I use rubbed sage instead of Poultry Stuffing Seasoning?
Yes. Use an equal amount of rubbed sage. Taste and add salt or other herbs as needed since the seasoning blend may include salt and additional spices.
How do I prevent lumps in the gravy?
Whisk constantly while adding flour to the melted butter, and cook the roux until it turns a light brown. Add broth a little at a time while whisking. If lumps remain, strain the gravy or whisk vigorously and simmer until smooth.
Can I make this gravy ahead of time?
Yes. Cool quickly, then refrigerate in a sealed container for up to 3 to 4 days. Reheat over low heat, whisking and adding a splash of broth if it thickens too much.
Is there a gluten-free way to make this gravy?
Yes. Replace the all purpose flour with a 1 to 1 gluten-free flour blend, or use a cornstarch slurry (mix 1 tablespoon cornstarch with 1 tablespoon cold water per cup of liquid) and add it near the end while simmering.
How do I use pan drippings in this recipe?
After roasting, deglaze the pan with a little white wine or light beer. Pour off the liquid and any browned bits into your saucepan, skim excess fat if desired, then use that in place of part of the broth. Taste before adding salt.
How can I adjust the gravy thickness?
To thin, whisk in extra warm broth a little at a time. To thicken, simmer longer to reduce, or stir in a small cornstarch slurry and cook until it thickens. For a richer thickening, cook the roux a bit longer before adding liquid.
Can I make this gravy vegetarian or vegan?
Yes. Use vegetable broth and replace butter with a plant-based butter or neutral oil. Use tamari or coconut aminos instead of soy sauce if you want soy-free options.
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