1 1/2 cups
Chicken Broth, 35% Less Sodium
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
Pure Maple Syrup
30 mL
1 cup
Sweet Apple Cider
250 mL
1/4 tsp
each salt and pepper
1 mL
2 tbsp/30 mL
2 g
saturated fat
1 g
0.3 g
5 mg
50 mg


  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.

  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.


Sweetened with apple cider and maple syrup, this unexpected gravy is the perfect complement.