No matter how fast you prepare Thanksgiving dinner, you must have gravy, and you must have stuffing. And both need homemade turkey stock. This one is fast, even with the time it takes to brown the giblets, neck, and wing tips. You can mostly ignore it while it simmers, but you won’t be able to deny its enriching, ennobling presence in your finished gravy and stuffing.
Learn the story behind the rest of this four hour feast in our series The Recipe.