I think gravy is something a lot of people struggle with on Thanksgiving. I hear lots of talk about lumpy gravy, thin gravy, just plain gross gravy... well, I wouldn't know. I've always had fabulous gravy. Thanks to Auntie Sal. After one Thanksgiving up at Sally's and we knew we would never, EVER, make gravy any other way. Be sure to thank her for sharing her recipe with us, and letting us share it with you. Your Thanksgiving table will never be the same again. The secret to this gravy? Well, there are a couple. The first is that just about all of it can be done in advance. Don't let the mention of homemade stock scare you, it's much easier than you might think. Plan ahead, make the stock a day or two beforehand. Then the day of, all you need to do is thicken it and then dump it in the roasting pan once the turkey comes out of it. The other secret is the Madeira. If you're wondering what gives this gravy its rich body and depth of flavor, that's it. Just a dash of this unique

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