The "hard" part comes from wine or sherry, added to the gravy mix. Chef Billy with Restaurant Associates came by Tonia's Kitchen to talk about his incredibly flavorful "Hard" Apple Cider Gravy. Chef Billy starts with turkey stock, which you can make yourself or buy in stores, combined with some flour and water for thickening, and of course the apple cider and the wine, of which Billy recommends Madeira or Sherry. You don't so much wine, as Billy recommends "a splash." You don't want that ingredient overpowering the taste of the gravy. But this is a different take on the Thanksgiving classic, and something you should try if you'd like something new this year.
Reprinted from Epicurious