 Turkey Gravy (Make Ahead) For as long as I can remember, the one thing that always drives the cook crazy on Thanksgiving is the gravy. It's always a last minute thing to cook, and Lord knows there is always a gravy critic in the group! With so many other things happening at the same time - carving the bird, mashing the potatoes, warming the rolls, and just making sure that everything else is timed perfectly - it's the last thing in the world you want to be worrying about! Not enough turkey drippings, too thick, too thin, too salty - you get the idea! And then this was born, and it was a miracle!  Start with really good quality ingredients - and you can carefully control the fat and salt content, and the fresh flavor is OUT OF THIS WORLD! Cook this low and slow for the creamiest gravy!  Turkey Gravy (Make Ahead) I usually make this the day before serving, but you could make it further ahead than that and freeze it! Simply warm it up before serving, and stir in a little bit more cream (or cognac or brandy), and you will have a hot, creamy and rich gravy that is just perfect for turkey, stuffing, mashed potatoes, and most importantly - LEFTOVERS!  Turkey Gravy (Make Ahead)
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