As Mark Bittman has pointed out, gravy is but one of many sauces that can bring flavor and moisture to a plate of turkey and stuffing, like parsley purée, eggless béarnaise or bourbon barbecue sauce. There’s homemade cranberry ketchup, or cherry ketchup, tangy and sweet. Or you could top your turkey with a different kind of staple sauce altogether: simple, classic pesto.
The Dining staff is taking questions on Thanksgiving cooking, drinking, entertaining, or any other holiday hurdles. Tweet us at @nytimesdining using the hashtag #ThanksgivingQs, or post a question here. They’ll be answered in the coming weeks. Thanksgiving recipes, videos and more are here.