Photo Credit: Produce Made Simple, Canada, 2019.
Add a natural sweetness to your holiday dinner by adding apples to your gravy! Obviously the best part about turkey dinner is the gravy, so make the star of the table this roasted apple gravy! Also, for vegetarians and vegans who usually shy away from gravy, this recipe can easily use vegetable broth instead of chicken broth – so it can be enjoyed by everyone!
Recipe Adapted from
Ontario Apple Growers
Yields About 3 cups
3 apples, peeled, cored and cut into 6 wedges
2 celery stalks, cut into 1 inch (2.5 cm) chunks
1 small cooking onion, cut into 1 inch (2.5 cm) chunks
1 medium carrot, peeled and cut into 1 inch (2.5 cm) pieces
4 whole garlic cloves, peeled
2 tablespoons (30 mL) olive oil
1 teaspoon (5 mL) salt
1 teaspoons (5 mL) freshly ground black pepper
4 sprigs fresh thyme
1 sprig fresh rosemary
1/2 cup (125 mL) dry white wine
1/2 cup (125 mL) apple cider
1 bay leaf
2 cups (500 mL) vegetable broth, plus more to thin if necessary
Preheat oven to 400˚F (200˚C).
In a large bowl combine apples, celery, onion, carrot and garlic. Toss with olive oil, salt, pepper, thyme and rosemary to combine.
Spread onto a large roasting pan and roast in preheated oven until vegetables are golden and tender, turning once, about 30 minutes.
Transfer roasting pan to top of stove and stir in wine and cider over medium-high heat, scraping up any brown bits from bottom of pan.
Add bay leaf and vegetable broth and simmer until liquid is reduced by half, about 15 minutes. Let cool slightly. Remove bay leaf, rosemary and thyme stems.
Transfer to blender in batches and process until smooth, adding up to 1 cup (250 mL) of broth if gravy is too thick. Keep warm until ready to serve.
This recipe makes about 3 cups (750ml) of sauce, with 12 servings.
For best results, use Ontario Crispin, Empire or Russet apples, if available. Jonagold or Honeycrisp varieties also work well with this recipe.
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