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Applejack Giblet Gravy

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

A touch of Applejack spikes the flavor of this gravy, adding a subtle hint of the fermented and distilled, tree-ripened apples. It’s a terrific complement to the apple cider-brined turkey.

Do Ahead:

The gravy can be made up to 1 day in advance. Cover and refrigerate. Reheat gently just before serving.

CostModerate

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Type of Dishsauces

Ingredients

  • 2 tablespoons unsalted butter
  • Cooked heart, gizzard, and neck meat from the Turkey Stock for Gravy, finely minced
  • ¼ cup instant flour such as Wondra or Shake & Blend
  • 2½ cups Turkey Stock for Gravy
  • ¼ cup Applejack Brandy, or more to taste
  • Kosher or sea salt
  • Freshly ground pepper

Instructions

In a saucepan over medium heat, melt the butter and swirl to coat the pan. Add the minced heart, gizzard, and neck meat and sauté until heated through, about 1 minute.

Meanwhile, in a small bowl or measuring cup, whisk together the flour and ½ cup of the stock until the flour is dissolved.

Add the remaining 2 cups stock to the pan and bring to a simmer, Whisk in the flour mixture and simmer until the gravy thickens, about 5 minutes. Stir in the applejack. Season to taste with salt and pepper. Add more applejack, if desired. Keep warm until ready to serve.

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