A good gravy is the superhero of Thanksgiving. If you are planning a potluck Thanksgiving you want to make sure the best cook of the bunch is making the gravy, because a well-seasoned, delicious gravy will save all lackluster dishes.
Overcooked the turkey? Oh well, a little gravy over the top and they’ll never know.
Aunt Marge is on a diet and decided to omit the salt and butter from the mashed potatoes? The gravy will pick up the slack.
The pumpkin pie isn’t cooked all the way through? Okay, gravy can’t help that, just eat the parts closest to the edge and dump the rest.
I love this whiskey and cream infused gravy not only because it has whiskey and cream, but because it is really hard to mess up and can be made without the cumbersome steps of whisking flour into a roasting pan or separating the fat from the pan drippings. Not to mention you can make it completely in advance, like 2 days in advance people.
You get some turkey essence from browning the neck and giblets.
Then in the same pot, brown your veggies (don’t forget to season them!)
Then after you’ve added your stock and herbs, you add the magic.
Even if you get a few lumps in this gravy you strain it all before serving so who cares? Easy right?
If you do make it in advance, just strain it, let it cool, then cover and refrigerate. When you are ready to serve, pour into a medium saucepan, add the remaining whiskey and cream and bring to a simmer, stirring occasionally. Season with salt and pepper and serve.