Cider Gravy For Rachael Rays Turkey And Stuffing Meatloaf Recipes

CIDER GRAVY FOR RACHAEL RAY'S TURKEY AND STUFFING MEATLOAF

Cider Gravy for Rachael Ray's Turkey and Stuffing Meatloaf image

Make and share this Cider Gravy for Rachael Ray's Turkey and Stuffing Meatloaf recipe from Food.com.

Provided by sassyschu

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 tablespoons butter
4 tablespoons flour
2 cups apple cider
2 cups chicken stock
salt and pepper, to taste

Steps:

In a skillet over medium-high heat, melt butter. Stir in the flour, cook 1 minute then whisk in the cider and stock. Let thicken, season with salt and pepper, then serve.

Nutrition Facts : Calories 174.7, Fat 13, SaturatedFat 7.7, Cholesterol 34.1, Sodium 289.9, Carbohydrate 10.6, Fiber 0.2, Sugar 1.9, Protein 4

TRADITIONAL SUPPER STUFFING WITH CIDER GRAVY

Traditional Supper Stuffing with Cider Gravy image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4-5 cups farmhouse-style crusty bread, cut into 1-inch cubes
1 teaspoon poultry seasoning, 1/3 palmful
6 tablespoons butter, divided
4 McIntosh, Golden Delicious, Gala or Honey Crisp apples
2 onions, chopped into bite size pieces
6 ribs celery from the heart, chopped into bite sized pieces
1 fresh bay leaf
Salt and pepper
A handful flat-leaf parsley, chopped
2 pounds roast turkey breast, 3 slices - inch thick from the deli counter, cut into bite sized cubes
4 cups chicken stock, divided
3 tablespoons all-purpose flour
1 cup apple cider

Steps:

Heat the oven to 325 degrees F and scatter bread on baking sheet, season with poultry seasoning and bake to toast bread, 10-12 minutes.
Quarter the apples and slice into each quarter on an angle to cut away the core. Chop apples into bite size pieces.
Heat a large skillet over medium heat with 3 tablespoons butter, when the butter melts, add the apples, onions, celery, bay leaf and parsley. Season with salt and pepper and cook until tender, 7 to 8 minutes. Add turkey to the skillet and combine with vegetables, heat through 2 to 3 minutes then fold in bread and moisten with about 2 cups chicken stock.
While stuffing cooks, melt 3 tablespoons butter in a sauce pan over medium heat and whisk in flour, 1 minute, whisk in cider and chicken stock and season with salt and pepper to taste, reduce 4 to 5 minutes.
Serve stuffing doused with 1/2 cup gravy.

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