Giblet Gravy with Cider and Sherry

This is a delicious gravy, with just a subtle edge from the sherry. It's easy to prepare, and unusual to serve.

Ingredients:

1 cup dry sherry
1 cup apple cider (preferably sparkling)
6 tablespoons all-purpose flour
2 cups turkey giblet stock, or chicken stock
A few tablespoons of stock for thinning
Sea salt & freshly ground black pepper, to taste
Preparation:
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 medium 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.

Directions:
This is a delicious gravy, with just a subtle edge from the sherry. It's easy to prepare, and unusual to serve.

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Giblet Gravy with Cider and Sherry

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