Make-Ahead Turkey Gravy
"I always make stock well before Thanksgiving in the slow cooker, and then freeze it," says Diane Morgan, Cooking Light contributor. "This way the gravy is never lacking deep turkey flavor."What's the key to a this fabulously convenient make-ahead gravy? A good turkey stock. In November, it's easy to find turkey wings, which make an especially rich stock. Try this classic gravy; it can be made ahead, cooled, and frozen up to two months. To thaw, all you have to do is reheat over medium-heat. Make sure to stir continously with a whisk to break up any chunks.