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Calvados Gravy
Credit:
Marcus Nilsson
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 4 cups
Ingredients
Ingredient Checklist
Reserved roasting pan with turkey drippings, neck, and giblets from Dry-Brined Roasted Turkey or
1/2 cup Calvados or brandy
4 1/2 cups homemade Turkey Stock, or Chicken Stock, or store-bought low-sodium chicken stock
1/4 cup plus 2 tablespoons unbleached all-purpose flour
2 tablespoons unsalted butter
Cook's Notes
Gravy can be refrigerated for up to 1 week. Reheat before serving.
Gallery
Calvados Gravy
Credit:
Marcus Nilsson
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 4 cups
Gallery
Calvados Gravy
Credit:
Marcus Nilsson
Calvados Gravy
Credit:
Marcus Nilsson
Calvados Gravy
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 4 cups
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 4 cups
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Yield: Makes 4 cups
Makes 4 cups
Ingredients
Ingredients
- Reserved roasting pan with turkey drippings, neck, and giblets from Dry-Brined Roasted Turkey or
- 1/2 cup Calvados or brandy
- 4 1/2 cups homemade Turkey Stock, or Chicken Stock, or store-bought low-sodium chicken stock
- 1/4 cup plus 2 tablespoons unbleached all-purpose flour
- 2 tablespoons unsalted butter
Directions
Strain drippings from roasting pan through a sieve, and press to extract liquids; reserve pan. (Shred neck meat and chop giblets if making giblet version, step 4; otherwise, discard.) Pour drippings into a glass measuring cup or a fat separator. Let stand until separated, about 10 minutes. Pour off fat.
Place pan on stove across 2 burners. Add Calvados. Bring to a simmer over medium-high heat. Cook, scraping up brown bits and stirring constantly with a wooden spoon, for 2 minutes. Add reserved drippings and 4 cups stock; bring to a simmer.
Meanwhile, whisk together remaining 1/2 cup stock and the flour until smooth. Slowly whisk stock-flour mixture into pan. Simmer until gravy is reduced by half and coats the back of a spoon, 10 to 12 minutes.
Remove from heat. Add butter, and swirl pan until butter melts. Strain gravy through a fine sieve; discard solids. Return shredded meat and chopped giblets to gravy if desired. Serve immediately or keep warm over low heat.
Cook's Notes
Gravy can be refrigerated for up to 1 week. Reheat before serving.
Cook’s Notes
Gravy can be refrigerated for up to 1 week. Reheat before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Calvados Gravy
- of Reviews
Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Calvados Gravy
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
