Cider-Shallot Pan Gravy

By KrissyW330

Ingredients

• 6 Tablespoons unsalted butter
• 1/2 cup sliced shallots
• 2 Tablespoons chopped fresh thyme
• 6 Tablespoons all purpose flour
• Pan juices from Roast Turkey
• cups About 4 1/2 cups chicken stock
• 1/2 cup apple cider
• 3 Tablespoons Calvados or brandy
• Salt and fresh ground pepper

Preparation

Step 1

In a saucepan over medium-heat, melt the butter. Add shallots and thyme and saute until the shallots are golden brown, about 8 minutes. Add the flour and cook, stirring frequently, until lightly browned, about 5 minutes.

Measure the pan juices, if using, and add enough stock to total 5 cups. Gradually whisk the stock mixture into the butter mixture. Bring to a boil, whisking frequently. Mix the cider and boil until lightly thickened, about 10 minutes. Add the Calvados and return the mixture to a boil. Season with salt and pepper.

Pour into a warmed gravy boat and serve with roast turkey.