Apple-herb turkey gravy and other unique gravy recipes for Thanksgiving

Nov 10, 2010 at 5:03 p.m. ET

Don't serve plain gravy out of a jar or packet! This Thanksgiving, try one of these tasty gravy recipes to make your meal special.

Apple herb turkey gravyApple-herb turkey gravy

Serves 12-15

This gravy recipe, courtesy of The Food Channel, is rich in flavor and color. The base can be made a day or two ahead, making your Thanksgiving Day prep a little easier.


  • 1/2 pound, 2 sticks butter, unsalted
  • 3 cups (3 to 4 onions) yellow onion, chopped
  • 1/3 cup all-purpose flour
  • 1 quart roasted turkey stock or chicken stock
  • 1 teaspoon sage leaf, fresh (optional)
  • 3/4 teaspoon thyme, fresh (optional)
  • 2 tablespoons heavy cream (optional)
  • 1/4 cup apple cider
  • 1 tablespoon Calvados apple brandy (optional)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground

Gravy base directions:

  1. In a large, heavy sauté pan, melt butter and sauté onions on medium heat, stirring frequently for about 15 to 20 minutes, until onions are caramelized to a rich, golden brown. The butter will foam as the water content of the butter and onions boils off.
  2. Sprinkle flour over the onions and mix to blend; cook for an additional 4 to 5 minutes.
  3. Add hot turkey stock, whisking constantly to avoid lumps. Cook for 5 to 6 minutes to thicken.
  4. At this point the gravy base may be chilled quickly and refrigerated for a day or two.

To finish the gravy:

  1. Reheat gravy base. If desired, add fresh herbs and cream.
  2. If you have the opportunity to use additional turkey drippings from the roasting pan, remove the turkey and hold covered in a warm place. Pour or spoon off excess fat. Add enough chicken stock or water to cover the bottom of the pan. Place pan with drippings and stock over a medium to high burner and reduce the liquid to 1/4 or less.
  3. Add apple cider and Calvados to roasting pan and stir to deglaze the nicely browned turkey found on the bottom and sides of the pan. With a rubber spatula, scrape all of the deglazed pan drippings through a strainer into the gravy base.
  4. Season with 1/2 of the salt and pepper, simmer and stir for 2 to 3 minutes. Taste and adjust with additional salt and pepper, if needed.

Up next: Thanksgiving gravy with white wine >>

1 of 3