Fancy menus, special dishes, and super turkey techniques aside, the thing I’m always most grateful for is mashed potatoes, and plenty of gravy. Put whatever you want in the stuffing or cranberries, but leave my mash the way God intended it, fluffy and creamy, with a huge crater for plenty of gravy, freshly made from pan-drippings.
I’ve never actually drunk gravy from a glass, as suggested in the photo, but I’m pretty sure I’m not opposed to it. With only 24 hours left, your time is best spent with our friends at Serious Eats, who’ve assembled a guide totally worth checking out.
A Guide to Gravy [Serious Eats]