Yield: about 12-16 servings


  • 6 tbsp. unsalted butter
  • ½ cup thinly sliced shallots
  • 2 tbsp. fresh thyme leaves
  • 1 clove garlic, minced
  • 6 tbsp. all-purpose flour
  • Pan juices from roast turkey
  • About 4½-5 cups chicken or turkey stock
  • ½ cup apple cider
  • Salt and pepper
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  • step 1: HideShow Images

    Melt the butter in a medium saucepan over medium-high heat. Add the shallots, thyme and garlic to the pan and sauté until the shallots are beginning to brown, about 6-8 minutes. Add the flour to the pan and cook, stirring often, until lightly browned, about 4-5 minutes.

  • step 2: HideShow Images

    Measure the pan juices from the turkey and add enough stock to total 5 cups. (I usually end up with around 2 cups of pan drippings.) Gradually add the stock mixture into the pan with the butter mixture, whisking in each small addition before adding more. Once all of the liquid is incorporated, bring the mixture to a boil. Add in the cider and continue to boil until slightly thickened, about 10 minutes. Season with salt and pepper to taste. Serve warm.