[Bill]

Ok, Karen, here's what I do. Start with a packet or two of McCormicks mushroom gravy mix. Instead of using water, use a cup or so of your turkey drippings. Bring this to a simmering boil while you throw some diced white and portabello mushrooms into it. Dice up the giblets from the turkey and throw half of that into the gravy pot. The other half you cook up with the dressing/stuffing. As your turkey nears completion, pull some meat from it and dice/strand some of it into the gravy. Stir frequently as you simmer. Once in awhile, throw in some sea salt and fresh ground pepper to taste. As you cook the gravy (meat-juice from the Gods) monitor the consistency. Your goal is to provide a stew-like dish to pour over your mashed potatoes and turkey. Anything less, and you have failed, both as a cook and a human being. If the gravy becomes too thin, add some whole wheat flour when nobody's looking, if too thick, add some more drippings or a splash of red wine from your glass, again, when nobody's looking. You can sneak a little diced onion or garlic into the mix early on if you want to, but make sure you dice it small and do it in secret and in small doses. Your best compliment during this whole process will be when Uncle Rob walks in and says, "What? are you making stew?"