Thanksgiving Tips, and Recipes

While turkey is standing, make gravy:
Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine over moderately high heat, scraping up brown bits, and boil mixture until reduced to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture through a sieve into a saucepan.
In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock to thin gravy to desired consistency. Season gravy with salt and pepper and transfer to a heated sauceboat.
Serves 8.
This recipe came from Gourmet reprinted with permission.
Three Onion Stuffing
7 cups 1/2-inch pieces firm white sandwich bread (about 12 slices)
1 1/4 pounds leeks (about 8 small), halved lengthwise and cut crosswise into 1/2-inch-thick pieces (about 5 1/4 cups)
3 medium red onions, cut into 1-inch pieces (about 5 1/2 cups)
12 large shallots (about 1/2 pound), cut lengthwise into sixths
3 large celery ribs, chopped (about 1 1/4 cups)
3 tablespoons minced garlic (about 10 small cloves)
2 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
1 cup fresh flat-leafed parsley leaves, washed well, spun dry, and chopped
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup turkey giblet stock or chicken broth
Preheat oven to 350°F.
In a shallow baking pan spread bread in one layer and bake in middle of oven, stirring occasionally, until golden, 10 to 15 minutes. Transfer bread to a large bowl.
In a bowl of water wash leeks and drain by lifting leeks from water into a colander.
In a large heavy skillet cook leeks, red onions, shallots, celery, garlic, and herbs with salt and pepper to taste in butter and oil over moderate heat, stirring, until onion mixture is softened, about 10 minutes. Add onion mixture to bread with salt and pepper to taste and toss to combine well. Cool stuffing and transfer to a buttered 4-quart baking dish. Stuffing may be made 1 day ahead and chilled, covered.
During last 1 1/2 hours of grilling turkey, drizzle stuffing with stock or broth and bake, covered, in middle

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