Hey, turkeys, and happy Thanksgiving.

Let's talk about the best and most underrated side dishes, because that really is the best

part of Thanksgiving.

As you know, there are many ways to cook a turkey, whether or not to brine a turkey.

And with all the variables that a giant bird has to offer, the turkey can come out dry. And that's why it is very important to have

excellent, wonderful, succulent side dishes. And I've always been a big fan of the classics.

Like many of you, I have a food allergy. I've celiac disease, which I've talked about, you know,

in exhaustive detail.

Sorry about that. But it is not hard to substitute pretty much anything on your Thanksgiving Day

table with stuff that is gluten-free. And, you know, maybe you've heard these tips in the past,

but we're going to play some of the hits. Obviously, you know, maybe you've heard these tips in the past, but we're going to play

some of the hits. Obviously, one of the most important things to go along with the bird is gravy.

And you can do gravy in a number of ways. A lot of people just like to boil down jiblet juice.

My mom taught me to shake like a quarter cup of rice flour along with a cup of milk.

And then you just whisk that constantly over medium to medium high heat until it starts to

bubble. You add chicken stock, salt and pepper. And of course, some of the juicy drippings from your turkey.

If you're trying to make it vegan, well, you have a very boring Thanksgiving ahead.

But if you want to do that, just substitute the milk with almond milk.

And, of course, you can add vegetable broth instead of chicken stock, but there's still a great deal of whisking.

And you want to make sure you put the milk and the flour in a jar and you shake it really, really good to get all of those lumps out.

Because even when you're cooking, sometimes rice flour especially can ball up.

And it is much more difficult to whisk away the lumps.

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