Add a natural sweetness to your holiday dinner by adding Ontario-grown apples to your gravy! Obviously the best part about turkey dinner is the gravy, so make the star of the table this roasted Ontario apple gravy!
Makes about 3 cups (750 mL) of sauce, 12 servings.
Variety Tip: For best results, use Ontario Crispin, Empire or Russet apples.
- 3 Ontario 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 tbsp (30 mL) olive oil
- 1 tsp (5 mL) each, salt and 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) chicken or vegetable broth (plus more to thin if necessary)
- Before you begin: 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 chicken 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 chicken broth if gravy is too thick. Keep warm until ready to serve.
Per 1/4 cup (50 mL) serving: About 80 cal, 1 g pro, 2.5 g total fat (0 g sat. fat, 0 g tran fat), 12 g carb, 2 g fibre, 0 mg chol, 310 mg sodium. %RDI: 2% calcium, 2% iron, 40% vit A, 10% vit C.
This recipe was kindly provided by our featured member, Ontario Apple Growers