Sauce

Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or spread over roast fish.

Good gravy begins with good stock. At least one day (and up to four days) before the feast, make your own rich turkey stock. For a recipe, see our Do-Ahead Turkey Stock (click for recipe); in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable.

This sausage gravy recipe comes from chef John Currence of Big Bad Breakfast in Oxford, MS. Because when it comes to gravy, trust a Southerner.

Smear this special sauce on a grilled burger for the perfect hamburger.