My phone is like a Thanksgiving hotline on turkey day, and the most stressful part of the meal for a lot of people is the gravy. I finally decided to write it all down. How much do you need? How to cut down on the fat but keep the flavor? I use a trick from my mom--an old, beat-up gravy shaker. It was lost at one point and I found a replacement, but you don't really need that uni-tasking gizmo. Just mix the flour (hold the cornstarch) with some water and strain out the lumps, or use Wondra. - Sally

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