Cider Shallot Gravy

Ingredients

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 roasted turkey
About 4½-5 cups chicken or turkey stock
½ cup apple cider
Salt and pepper

Directions

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.

Measure the pan juices from the turkey and add enough stock to total 5 cups. 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.

Recipe Source - Annie's Eats