Yield: 4 cups each stock and gravy
I don’t think I’m going out on a limb here when I say that gravy is the very best part of the Thanksgiving meal. But how do you make deeply flavored, velvety gravy when you don’t oven-roast a whole turkey? I’ve got you covered with this handy make-ahead gravy. And because it’s make-ahead, you won’t have to grapple with the last-minute scramble of preparing the gravy after you’ve taken the bird out of the oven and your guests are eager to dig in to the holiday meal.
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