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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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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
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