Real Thanksgiving talk: For many people, gravy is somewhat of an afterthought. It’s the last thing that’s ladled into a bowl before the meal. But gravy touches everything on your plate, from the stuffing and the mashed potatoes to the green beans and the turkey.
The moral of the story: Gravy deserves your attention. And there’s one ingredient that will ensure it’s flavorful, rich and perfectly textured (no clumps!): white wine.
That’s right, in addition to the usual chicken broth, turkey drippings, butter, flour and seasonings, add a dry white wine like Sauvignon Blanc, Pinot Gris or Sémillon. (Our recipes editor suggests adding the white wine to taste, bringing it to a simmer and allowing most of it to evaporate until you have ¼ cup wine left in your pan. Then add the broth.)
Then pour a glass for yourself. Because you just cooked a huge feast and you deserve it.