Happy Thanksgiving!

I posted the recipe for our gravy and the icebox cake below (thanks Aunt Nancy!)

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Icebox Cake

Ingredients:

• 2 cups heavy whipping cream
• 1 tsp. vanilla
• 1 pkg. (9 oz.) FAMOUS Chocolate Wafers
• Garnish
  

Directions:

1. Beat cream with mixer on high speed until stiff peaks form. Gently stir in vanilla.
2. Spread 1-1/2 tsp. whipped cream onto each wafer; stack, then stand on edge on platter. Frost with remaining whipped cream. Sprinkle with garnish if desired.
   
3. Refrigerate 4-6 hours. Cut into diagonal slices to serve.
   

White Wine Gravy

Ingredients:

• 1 cup dry white wine
• 1/2 cup all-purpose flour
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
• Coarse salt and ground pepper
  

Directions:

1. While the turkey rests, place the roasting pan on the stove across two burners (if using a disposable roasting pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened, about 10 minutes.
2. Add wine; cook, stirring constantly, until syrupy, 5 to 6 minutes. Gradually whisk in flour, and cook, whisking constantly, until incorporated, about 1 minute. Gradually add 1 cup broth; cook, whisking, until flour is a deep caramel color, 2 to 3 minutes.
3. Gradually stir in remaining broth and 4 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, 10 to 15 minutes. Remove neck and giblets, and strain gravy through a fine-mesh sieve; discard solids. Season generously with salt and pepper.