From the Kitchen of…Diane Morgan, Cooking Light Contributor
“I always make stock well before Thanksgiving in the slow cooker, and then freeze it. This way the gravy is never lacking deep turkey flavor.”
The key to flavorful gravy is a good turkey stock. In November, it’s easy to find turkey wings, which make an especially rich stock. Try this classic gravy; it can be made ahead, cooled, and frozen up to two months. Thaw; then reheat over medium-low, stirring with a whisk.