How to Make Pan Drippings Gravy

Everything is better with gravy. And I mean, everything! I always put gravy on the stuffing, mashed potatoes, turkey and even bread. Its the quiet star on the Thanksgiving table that makes everything it comes in contact infinitely more tasty.

This recipe is a pretty basic and can be used regardless of the turkey you cooked. (I used the drippings from last weeks Citrus-Brined Turkey.) Mine were a teeny bit too salty so I talk below about how to desalt something. For years Ive been making a rendition of this recipe. But I did something a little bit different this year. For starters, I took care in how I made my giblet stock. Instead of just throwing everything in there and adding water, I began the process with searing the giblets and neck in some oil. The browning adds nice flavor. And secondly, I seasoned the stock with sprigs of rosemary, sage, thyme and a dried bay leaf; stuff you should probably already have in your fridge this time of year.

Lastly, the one step I think is crucial (something my mom never did growing up) is straining the gravy. Dont be shy to do it a few times. I love my gravy super smooth!

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.