Giblet Gravy with Cider and Sherry
This is a delicious twist to a classic gravy, with just a subtle edge from the sherry and sparkling cider. A perfect recipe if you are pressed for time...just use chicken stock and nobody will be able to tell you made it in seconds flat.
Skim the fat from the roasting pan used to cook your turkey. Reserve about 1/4 cup of the fat.
Deglaze the roasting pan on top of the stove over medium high heat using the sherry. Be sure to scrape up all of the flavorful brown bits.
Stir in the cider and bring the mixture to a boil. Remove the pan from the heat.
In a separate pan, whisk together the reserved fat and flour. Cook this roux over me dium low heat for about three minutes, whisking constantly.
Add the sherry mixture and the two cups of stock in a slow steady stream, whisking to prevent lumping.
Simmer, stirring from time to time, for about ten minutes. Add additional stock as necessary.
Season with salt and pepper to taste and transfer to a gravy boat.