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 Applejack Giblet Gravy Recipe-20468

Photo by: Joseph DeLeo
Comments: 0


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


  • 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


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.


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 (3%)
2g (11%)
3g (5%)
91mg (4%)
0mg (2%)

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