Gravy

This gravy makes a nice accompaniment to the broiled polenta sticks and the roasted squash and mushrooms , as well as the <epi:recipelink id="230982">sautéed Broccolini.</epi:recipelink>

Pomegranates are plentiful this time of year, and easy to juice; we found bottled pomegranate juice too sweet for this particular recipe.

This recipe was created to accompany Brown Sugar-cured Turkey with Wild Mushroom-Shallot Gravy.

If you like fried chicken with cream gravy, you'll love this sauce —sophisticated and rich, with a bit of sweet fruitiness from the Madeira. It's a wonderful alternative to traditional pan gravy. You'll have to choose between this gravy or the cider sage version for the holiday meal, as you'll need the neck and giblets as well as the pan drippings for this recipe.

Active time: 45 min Start to finish: 1 3/4 hr (includes making stock) There's no need for your vegetarian guests to miss out on rich, delicious gravy to pour over the dressing.

Can be prepared in 45 minutes or less.

Present the turkey before carving it. I suggest garnishing it with fresh sage and kumquats.

Jim Fobel, cookbook author, says, "During my high school years, I always had two Thanksgiving dinners: one with my family at midday, and another later at the home of my girlfriend, Susie Mednick. Her mother cooked the turkey on a bed of caramelized onions, which mixed with the turkey drippings to produce the best gravy I’ve ever tasted. This gravy features those onions along with my mother's favored seasonings: sage and nutmeg." Watch how to prepare and carve your bird with our streaming video demonstration.

Western ingredients are particularly well suited to the Thanksgiving feast, as evidenced by this robust, satisfying gravy. It comes from Montana-based Greg Patent, the author of New Cooking from the Old West (Ten Speed Press, 1996), and it has an appealing home-on-the-range quality, thanks to plenty of fresh sage and the smoky taste of bacon. It's rich, delicious and perfect for smothering turkey and potatoes. Follow these directions to make a foolproof gravy no matter what recipe you use for roasting the turkey. Since the broth and giblets can be prepared one day ahead, the last-minute steps are kept to a minimum.

Thanks to its high smoke point, ghee is an ideal fat for basting your holiday turkey; pair the perfectly burnished bird with a duo of sauces for maximum flavor.

A savory and spiced twist on the classic breakfast duo, featuring Cajun spice blend and sour cream biscuits that come together in a flash.

This gravy takes full advantage of all the flavorful pan drippings left after roasting a turkey or any other large roast.

Biscuits and gravy, reimagined by L.A.’s Yangban Society to feature lofty buttermilk biscuits with rich curry gravy made with curry roux blocks (kare).

Stop hunting for that roasting pan you never use! This Thanksgiving turkey and gravy recipe requires nothing more than a rimmed baking sheet and a wire rack.

We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. You're welcome.

Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.

Good gravy begins with good stock. At least one day (and up to four days) before the feast, make your own rich turkey stock. For a recipe, see our Do-Ahead Turkey Stock (click for recipe); in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable.