Experienced home cooks seem to have no trouble making from-scratch gravy for the Thanksgiving turkey. They combine flour, butter, stock and dripping from the cooked bird, whisk it for a day or two and magically produce a world-class liquid that makes everything taste delicious. Amazingly, they often make it in the very pan that held the turkey in the first place, balancing the pan precariously over several stove-top burners.
To the rescue of the rest of us is Williams-Sonoma Organic Turkey Gravy Base, with real turkey stock and herbes de Provence (lavender, rosemary, savory, thyme, oregano). Directions: For a quart of gravy, pour the base into a pot, add milk (and your choice of other ingredients), stir, simmer and serve.
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