One time I said something about gravy, and my dad piped up, "Can never have too much gravy." It's true, because good gravy completes the meal, but is also good for leftovers like hot turkey sandwiches, casseroles, or making turkey hash.

Last year I Thanksgivinged (made that word up just now) at the home of friends, and the hostess, after bragging about how great Wondra flour is for the 999th time, started raving about the gravy in jars that she bought from Williams Sonoma. I assume it was their Turkey Gravy Base, which according to their website is no longer available. But it sure tasted more like beef gravy than turkey, and I was not impressed.

I keep telling her that I am not gravy-challenged so I don't need Wondra flour to succeed, and I sure don't need gravy in a jar.

Here's roughly how I make turkey gravy, a very basic recipe:

5 cups turkey stock
1/4 cup cornstarch
1 cup water
(Meat drippings from the turkey)
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt

The stock is made by simmering the giblets, neck, wing tips with some vegetables like onion, celery, and carrots. Strain it, then add some of the drippings from the roasting pan. Mix the cornstarch and water in a small bowl and add most to the hot stock, stirring until thickened. Add more if needed. Add the seasonings, taste, and add more if needed.

This is fairly low fat without the meat drippings, and even more low fat if you made the stock the day before and refrigerated it so you could remove any fat that rises to the top. You can also drain the drippings into a cup and put into the freezer while you do other things to get the fat to rise. Another way to get fat off broth: use a lettuce leaf as a mop, use one of those commercial grease mops, or one of those grease separating pitchers.

Next time I make a turkey I might try some wine in the gravy just to see how comes out, and I wonder what happens if cranberry sauce is stirred into it.