Gravy has always been the first leftover to get eaten up here.
The last two years I have judiciously extended the pan juices with Swanson’s low sodium broth, and this time the first leftover gone was the stuffing - some from in the bird, and some cooked in a casserole.
The broth-extended gravy isn’t quite as good as the pure roasting gravy, but it’s a quantity/quality compromise. “More cream, more,” I kept urging my daughter, who at 17 was getting her T’giving cooking instruction, until we mellowed out that slightly metallic taste of the broth. And she said we’d gone too far, and it wasn’t strong enough.
Now if anyone knows a better broth, with that true roasted, Maillard reaction taste, let us know.
You could roast a few chickens or even a small turkey a few weeks before and make broth. Freeze the broth and left over meat. Easy to package in the portion sizes you need.
The meat makes for quick meals like soup, sandwiches, salads or casseroles. Also good for testing new recipes.
Plus you would have better broth to make stuffing/dressing.