This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets’ delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

This gravy pairs well with poultry as well as pork. It is special enough for your holiday bird and simple enough to make for that weeknight pork roast.

You can find already peeled shallots in our Produce Markets. If you like, you can substitute your favorite apple for half the pears in this recipe.

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Pear Shallot Gravy


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  • 2 pears (ripe but still firm), peeled and thinly sliced
  • 4 large shallots, very thinly sliced
  • 1 tablespoon roughly chopped fresh sage (or 1½ teaspoons dried sage)
  • 1/2 cup white wine
  • 8 tablespoons unsalted butter, divided
  • 6 tablespoons flour
  • 1/2 cup apple cider
  • 4 cups turkey or chicken broth
  • Salt and freshly ground black pepper


Heat a large sauté pan to medium-high and melt 2 tablespoons butter. When butter just starts to brown, add pears, shallots and sage. Season with salt and pepper.
Stir occasionally until pears and shallots are nicely browned and pears break apart.
Add wine, stirring to scrape up any browned bits. Increase heat to high until wine is almost completely evaporated. Remove from heat and set aside.
In a large saucepan, melt remaining 6 tablespoons butter over medium heat. Add flour and stir constantly until lightly golden and aromatic (flour will smell faintly of popcorn).
Combine apple cider and broth. Slowly add to pan, whisking constantly. Add pear mixture and simmer until gravy thickens.
Adjust seasoning to taste and serve hot with roasted turkey or chicken.

Can be made a day ahead; cover and refrigerate. Reheat to 140°F before serving.
Recipe from Central Market Mill Creek - Culinary Resource Center
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