Directions:
- Melt the butter in a saute pan over medium heat. Whisk the flour into the butter until the flour has dissolved, making a roux. Let cook 2 to 3 minutes, and then reduce the heat to medium-low.
- In a liquid measuring cup, combine the cider and broth together. Slowly pour in over the roux and whisk constantly until all liquid has been incorporated into the mixture. Stir in the mustard. (If there are any pan drippings from the roasted turkey you can add them at this point). Add fresh thyme and let simmer until the gravy is thickened, 4 to 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.95 Kcal (243 kJ) | ||
| Calories from fat | 39.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 7% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 130.96mg | 5% | |
| Potassium | 52.92mg | 1% | |
| Total Carbs | 2.65g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 0.43g | 1% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 7.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 83.41 Kcal (349 kJ) | ||
| Calories from fat | 57.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.36g | 7% | |
|---|---|---|---|
| Cholesterol | 16.48mg | 4% | |
| Sodium | 188.47mg | 5% | |
| Potassium | 76.17mg | 1% | |
| Total Carbs | 3.81g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 0.62g | 1% | |
| Vitamin C | 3.2mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 10.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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