While the turkey rests, use the juices in the roasting pan, along with more turkey or chicken stock, to make this gravy. You also need something to thicken the juices: cornstarch, potato starch, ...

Thanksgiving has a reputation for endless brining methods, divisive side dishes, and argumentative relatives. It’s no wonder hosting can be stressful. Unless you’ve got The Right Stuffing, that is.

Field and Podhaizer prefer to make a roux to build up the consistency of their gravy. Field recommends pouring off all but ...

Pot roast is a simple dish to make, but one frequent mistake most people make is with the end gravy. If it comes out too thin ...

Meat jus is one of those little things that makes all the difference to a festive meal: just a few spoonfuls can transform ...

Gravy is the lifeblood of every Thanksgiving dinner; you slather your turkey with it, top your mashed potatoes with it, and add a few drops to every leftover sandwich you make following the big meal.

Lauren Allen of the website Tastes Better From Scratch always had two turkeys at Thanksgiving dinner when she was growing up — one made by her mother and another by her grandmother. "They would both ...

Biscuits with sausage gravy on a white plate with fruit in the background - Sham Clicks/Shutterstock Your standard sausage gravy is nothing more than a basic milk-and-flour white sauce enhanced with ...

Five classic gravy methods, from cornstarch slurry to pan drippings, went head-to-head to find out which one makes the richest, smoothest, and most flavorful sauce for your holiday feast. The center ...