Though the alcohol is cooked off during the cooking process, the taste of crisp hard cider shines through in this smooth and creamy gravy.
- 1/4 cup plus 2 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 1 onion, sliced
- 2 ribs celery, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 5 sprigs fresh thyme
- 1 cup hard apple cider
- 2 cups turkey or chicken stock
- Salt and pepper, to taste
In a small saucepan, melt 1/4 cup butter over medium heat. Sprinkle in flour and stir to combine. Cook, stirring constantly, until roux is golden and smells nutty, 4 to 6 minutes. Remove from the heat and set aside.
In a large saucepan, melt remaining 2 tablespoons butter over medium heat. Add onions, celery, carrots, garlic and thyme. Cook until soft, about 7 minutes.
Add cider and increase the heat to a simmer; reduce by half, about 5 minutes. Add stock and simmer for 30 minutes. Strain stock through a fine-mesh sieve into a clean saucepan.
Return stock to a simmer and add roux in small pieces, whisking constantly. Cook until gravy is smooth and the consistency of heavy cream (thin with additional stock, if needed). Season with salt and pepper; serve immediately.