A Guide to Gravy
If you eat gravy just once a year, Thanksgiving is the day to do it.
Gravy is broken down into two schools:
- Thickened gravy, made with flour and meat drippings and typically paired with white meats
- Unthickened gravy, which doesn't contain flour or cream and goes nicely with red meats
Giblet gravy is the way to go with turkey. For ham, try red-eye gravy, made from ham drippings and coffee. There are plenty of options to accommodate the noncarnivorous lifestyle, too, including relishes, chutneys, or just straight pickles. So pull out the gravy boat and check out our recipes, after the jump.
Turkey or Chicken
- Mark Bittman's Turkey Gravy
- Cook's Illustrated Slow Roasted Turkey with Gravy
- Martha Stewart's Perfect Turkey Gravy
- Mark Bittman's Forty-Five Minute Roast Turkey Gravy
- Bon Appétit's Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
- Roasted Corn Bacon Relish
- The Lee Brothers' City Ham Steak with Red-Eye Gravy
- The Paupered Chef's Ham Steaks With Red Eye Gravy