Why You Should Never Use Jarred Gravy on Thanksgiving
Sit down, Southerners. I'm about to say something controversial: Not everything on your Thanksgiving table needs to be made from scratch. Does the thought of rolling out a piecrust make you tremble? Pick up some store-bought dough and save yourself the angst. Will your yeast rolls never measure up to the ones made by your dearly departed Granny? By all means, buy some rolls at your favorite bakery and remind everyone that Granny's rolls were the stuff of legend.
Just don't serve gravy from a jar. Please.
I get why making gravy might seem like a drag. It typically comes together right after the turkey emerges from the oven and all of the side dishes are piping hot and ready to serve. Everyone is hungry, some are even poking their heads in the kitchen, wondering what the heck is taking so long. And you're still standing at the stove, whisking furiously, sweating, cursing under your breath. It's so much easier to heat up a jar of gravy, pour it into your prettiest gravy boat, and hide the jar deep in the trash.
But you should resist the temptation. Unlike other dishes on the Thanksgiving table, gravy is the tie that binds almost everything together. We pour it on the turkey, the dressing, the potatoes—some people even drizzle it over their green bean casserole. Gravy is the unsung hero of Thanksgiving. It should be homemade.
And that doesn't mean it has to be made at the last-minute, either. You can make delicious gravy in advance, well before the turkey even goes into the oven. It is as simple as making a roux, and it can be cooked three days before Thanksgiving. You can even flavor our Make-Ahead Gravy three different ways—there's a Mushroom Gravy, Fresh Herb Gravy, and Sherry Gravy. Any of these variations will pair wonderfully with the rest of the dishes on your holiday table.
Homemade gravy is the real reward for planning ahead, but you'll also feel like a genius when you skip the usual Thanksgiving tradition of frantic pre-dinner gravy whisking.