My secret to flavorful gravy is starting with a base of bacon. Put a few slices in a pan and let it render low and slow until the bacon is crispy, the fat has all melted out, and those toasty, tasty clumps start to gather at the bottom of the pan. (Bonus: You’ve got yourself some crispy bacon for tomorrow’s sandwich...or right now's snack.) Briny tamari gives this gravy that special oomph of flavor that turkey drippings would normally add. Not to mention, a few splashes make your gravy the perfect shade of brown. Anytime I'm making a dish ahead of time, I add in some fresh herbs just before serving to awaken the flavor and give it that "I just made this" look. <br /> <br />Featured In: <a href="https://food52.com/blog/20926">Turn Gravy Up a Notch With a Touch of Umami (And No Pan Drippings)</a>

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