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Bon Appétit

Smoky Sage and Giblet Gravy

By Greg Patent

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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