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Epicurious

Smoky Sage and Giblet Gravy

4.7

(4)

Western ingredients are particularly well suited to the Thanksgiving feast, as evidenced by this robust, satisfying gravy. It comes from Montana-based Greg Patent, the author of New Cooking from the Old West (Ten Speed Press, 1996), and it has an appealing home-on-the-range quality, thanks to plenty of fresh sage and the smoky taste of bacon. It's rich, delicious and perfect for smothering turkey and potatoes.

Follow these directions to make a foolproof gravy no matter what recipe you use for roasting the turkey. Since the broth and giblets can be prepared one day ahead, the last-minute steps are kept to a minimum.

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