← Back to Search Results
 Applejack Giblet Gravy Recipe-20468

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

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.

Yield: Makes about 3½ cups

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

Directions

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.

Notes

Do Ahead:

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


© 2008 Diane Morgan

Note from Cookstr's Editors

Nutritional information is based on 7 servings, 1/2 teaspoon of salt, but does not include cooked heart, gizzard, and neck meat, or Turkey Stock for Gravy.

 

Nutritional Information

Nutrients per serving (% daily value)

79kcal (4%)
2mg (0%)
0mg (0%)
28mcg RAE (1%)
9mg
1mg
0g
5g
9mg (3%)
2g (11%)
3g (5%)
0g
8g
91mg (4%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 
Free Activity Kit for Love Monster and the Last Chocolate!

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
flavor Flavor
by Rocco DiSpirito
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
in-the-kitchen-with-david In the Kitchen with David
by David Venable
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-provence-cookbook The Provence Cookbook
by Patricia Wells
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?