I always make my cranberry relish and gravy three days prior to Thanksgiving. The flavors only improve and that last-minute turkey trot chaos is somewhat mitigated.

I begin with the relish because it's a cinch to make. I've had delicious cooked cranberry relishes and chutneys but I prefer this uncooked, fresh tasting, easy version.

Gravy requires a bit more finesse. There are countless variations of make-ahead gravy, for good reason. No one wants to struggle with getting the lumps out of gravy while the turkey grows cold. Yet nothing is better than gravy made with the last-minute turkey drippings.

My recipe proposes a truce between make-ahead gravy and last-minute gravy. I make the gravy "base" in advance and whisk in the drippings and mushrooms right before serving.

There is great controversy surrounding giblets. I come from a giblet-loving stock of folks. We love giblets in our gravy so much, we've nicknamed a favorite niece "Giblet". I have learned that not everyone shares this predilection for the innards so I serve chopped giblets on the side.

One final warning: Omit the bay leaf if you remember the jar's from last year, or worse, from a previous marriage.

Additional Thanksgiving Day dinnerFeed Recipes:

Cranberry-Orange Relish and Mushroom Gravy; Pear, Pomegranate and Pistachio Salad with Balsamic-Maple Vinaigrette; Savory Spinach Stuffed Mushrooms; Stuffed Acorn Squash with Wild Rice and Fruit; Crispy Roast Turkey (includes video); Sweet Potato-Pear Soup; Balsamic Portobellas stuffed with Mashed Potatoes; Glazed Butternut Squash and Apples; Roasted Brussels Sprouts; Wild Rice Stuffing; Yogurt and Fig Cake; Roasted Garlic Mashed Potato and Mushroom Casserole; Sweet Potato-Pecan Pie

Mushroom Gravy

Yield: apx. 4 cups (with mushrooms and turkey pan juices)

Ingredients    1  carrot, peeled and cut into 1/2-inch pieces (about 1/2 cup) 1  rib celery, sliced into 1/2-inch pieces (about 1/2 cup) 1  small onion or two leeks, sliced into 1/2-inch pieces (about  3/4 cup) 1/4 cup unsalted butter plus 1 tablespoon 1/4 cup all-purpose flour 4   cups (16 ounces) chicken or beef stock (or combination)* 1/2  bay leaf 1/2 teaspoon fresh minced rosemary 5  whole black peppercorns 4-8 ounces fresh shiitake , or button mushrooms, or combination of both Pan drippings from turkey

*Turkey wings are available at most groceries well in advance of Thanksgiving. You may prefer to make homemade stock for the gravy. If so, roast 4 turkey wings in a 400Ëš oven with onions on top 60 to 90 minutes until golden brown. Place in stock pot with dripping and add at least 6 cups of water to cover. Bring to a boil, reduce heat and simmer, uncovered, 1 1/2 hours. Strain before using as stock.

Directions

1. In food processor, pulse carrot until chopped into small pieces but not puréed. Remove and reserve. Repeat the process with celery and onions or leeks. 2. Heat 1/4 cup butter in large heavy-bottomed saucepan over medium-high heat. When foaming subsides, add vegetables and sauté with a pinch of kosher salt, stirring frequently until softened and well browned, about 6 minutes. Reduce heat to medium. 3. Stir in flour and cook, whisking constantly, until lightly browned and fragrant, about 4 minutes. Whisking constantly, gradually add chicken or beef stock. Bring to boil, removing any small burnt bits that may form on pan. Reduce heat to medium-low and add bay leaf, rosemary and peppercorns. Simmer, stirring occasionally until thickened and reduced to 3 cups, about 20 minutes. 4. Strain gravy through fine-mesh strainer into sauce pan, pressing on solids to extract as much liquid as possible; discard solids. Season to taste with kosher salt and pepper.

5. Remove woody stems from mushrooms and wipe clean. Melt remaining tablespoon of butter in a sauté pan and cook mushrooms, with a pinch of kosher salt, about 2 minutes or until just tender and fragrant. 6. Reheat gravy, if previously refrigerated, and whisk in pan juices from turkey. Stir in sautéed mushrooms and serve.

Cranberry Relish

Yield: 3-4 cups

Ingredients

1 medium orange, washed 1 bag (12 ounces) fresh cranberries, washed 1 cup, or more, sugar Dash ground cloves Dash ground ginger (or 1/2 teaspoon freshly grated ginger) 3/4 cup chopped walnuts or pecans,* (optional)

*If using, add the nuts the day you are serving the relish.

Directions

1. Slice off top and bottom stem of oranges. Cut the orange into 8 sections, leaving the peel on. Discard any seeds. Place half the cranberries and half the oranges in a food processor. Coarsely chop pulsing the blade, being careful not to purée the fruit. 2. Add the sugar and clove. Taste and adjust seasonings. (Recipe may be made up to 3 days in advance and refrigerated, tightly wrapped, at this point.) 3.Add the ginger and chopped nuts, if using, just prior to serving.