Seattle Kitchen ordinary to extraordinary: Thanksgiving

Tom Douglas, Thierry Rautureau and the Seattle Kitchen staff offer up their suggestions to take your Thanksgiving from ordinary to extraordinary.

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Gravy

Tom Douglas: I like to use the giblets in the gravy, but strain them out. I don't need chunks of giblets and gizzards in my gravy. The other thing I like is a color in my gravy. So I always roast my turkey with sliced onions that brown up, and coffee beans in the cavity, so it adds this kind of dark aromatic juice to the gravy. Then you have a really beautiful dark brown gravy.

Thierry Rautureau: I think one of good parts is if you have time between now and Thanksgiving is to make a nice little stock because that stock would make a much better gravy.

Listen to Seattle Kitchen's full conversation about side dishes.

Photo by (AP Photo/Matthew Mead)
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