Name: Smoky Sage and Giblet Gravy
Yield: Makes about 4 cups
Ingredients: Neck, gizzard, heart, wing tips and liver reserved from 1 turkey; 2 1/2 cups canned low-salt chicken broth; 1/2 cup dry vermouth or white wine; 1 medium carrot, peeled, sliced; 1 small onion, sliced; 4 ounces crimini mushrooms, sliced; 12 large fresh sage leaves; 1/2 teaspoon black peppercorns; Roasting pan and pan juices from 1 roasted turkey; 8 bacon slices (about 7 ounces); 6 tablespoons all purpose flour; 3 tablespoons dry vermouth or white wine; 2 tablespoons chopped fresh sage

Western ingredients are particularly well suited to the Thanksgiving feast, as evidenced by this robust, satisfying gravy. It comes from Montana-based Greg Patent, the author of New Cooking from the Old West (Ten Speed Press, 1996), and it has an appealing home-on-the-range quality, thanks to plenty of fresh sage and the smoky taste of bacon. It's rich, delicious and perfect for smothering turkey and potatoes.

Follow these directions to make a foolproof gravy no matter what recipe you use for roasting the turkey. Since the broth and giblets can be prepared one day ahead, the last-minute steps are kept to a minimum.

Recipe notes

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Recipe notes

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