FFC last year we did a large ham and my family insisted in me making a "ham gravy" which would be the same concept as turkey gravy... using the drippings along w/ a rue to thicken it up. Everyone really enjoyed it... only other thing I added was a good amount of pepper to cut down some of the saltyness.
Anyone that's brining their turkey this year what are you using? just curious.. I think i'll experiment a little this year with more citrus.
Also i'd love to hear some good stuffing recipes... i've never made stuffing but probably will this year.
