Bring first 4 ingredients to a boil, stirring occasionally, until sugar dissolves. Remove from heat. Discard bay leaf.
Melt butter in a large saucepan over medium heat. Stir in apple and onion; sauté 8 minutes or until onion is tender and apple begins to caramelize.
Whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. Gradually add pan juices and apple juice mixture to pan, and bring to a boil. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Season with salt and pepper.
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Love this recipe although on my first attempt I never quite made it past the bourbon. This was a huge hit at my Thanksgiving Dinner. The apple gives this gravy a great taste and the amount of bourbon adds a very subtle flavor. I fried my turkey and substitued the pan juices for chicken stock. I would highly recommend this recipe.
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