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Prep Time
5 mins
Total Time
25 mins


1 1/2 cups
reduced sodium chicken broth
375 mL
1/4 cup
1/2 stick unsalted butter, room temperature
60 mL
1/4 cup
all-purpose flour
60 mL
1/2 cup
sliced shallots
125 mL
2 tbsp
maple syrup
30 mL
1 cup
sweet apple cider
250 mL
1/4 tsp
each salt and pepper
1 mL


Step 1
Strain pan drippings from Apple-Maple Turkey into a large measuring cup. Discard solids and skim off fat. Add enough broth to make 3 1/2 cups(875 mL). Set aside. In a bowl, use a fork to blend together the butter and flour, forming a paste. Set aside.
Step 2
Set roasting pan on stove over medium-high heat. Add shallots and cook until softened, about 3 min. Stir in maple syrup and cook until caramelized, about 1 min. Stir in apple cider, scraping up brown bits from bottom of pan, and simmer 3 to 4 min. Stir in broth mixture and bring to a simmer. Slowly whisk in butter paste until incorporated. Return to a simmer and cook, whisking occasionally, until thickened, about 10 min. Season with salt and pepper. Strain shallots if smooth gravy is desired, then transfer to a gravy boat to serve.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 tbsp./30 mL)
2 g
Saturated Fat:
1 g
5 mg
0.3 g
50 mg