BROWSE
Browse CHOW's best holiday dishes
A simple all-purpose gravy made with shallots and store-bought chicken broth.
Our rub-and-fry method keeps the turkey from getting dry.
A classic from Chef Charlie Palmer served with a flavorful oyster mushroom gravy.
A stiff shot of bourbon gives this creamy gravy a boost of flavor.
Bacon keeps the turkey moist while pears sweeten it up.
A boneless turkey roulade, Italian-style.
A shortcut gravy you can make even if you haven’t roasted a piece of meat.
An easy recipe to turn your pan drippings into gravy using a little wine, butter, chicken stock, and flour.
So easy you’ll never eat the canned stuff again.
Videos
35 mins
