Thanksgiving Hosting and Homemade Gravy with Leah Brink
Be a guest at your own table.
If anyone knows how to host a cozy, joyful Thanksgiving dinner, it’s my friend Leah Brink. She’s been welcoming anywhere from 10 to 29 family and friends around her tables for the past 15 years. Her holiday spreads could be straight out of Better Homes & Gardens or Martha Stewart Living, yet her heart for hospitality is all about warmth, gratitude and joy.
Setting the Scene: A Warm, Welcoming Thanksgiving
When Leah hosts, her table is as inviting as the food she serves. She fills her home with a playlist of soft jazz and other favorites like the soundtrack from “It’s the Great Pumpkin, Charlie Brown.” Cozy holiday scent fills the air as cinnamon sticks and cloves simmer in water on the stovetop.
Each year, she orders a beautiful centerpiece from Sheri Vaughn at Hand Tied Floral Boutique in downtown Brookings, South Dakota. Her table décor looks magazine-perfect, but Leah’s goal is simple: to make everyone feel at home.
Listen to Leah’s Episode
You can listen to Season 4, Episode 3 of Funeral Potatoes & Wool Mittens podcast in any podcast app, including YouTube. Or, stream it here:
Leah doesn’t just shine in her kitchen on Thanksgiving Day. She gets joy from cooking, baking, and entertaining year-round. And in the South Dakota summers, she grows a lot of vegetables in her garden, which she talks about using in smoothies and salsa when she joined me for a podcast episode in March 2023, Season 1 Episode 24. Get more info about the episode and recipes here: https://randomsweets.com/leahs-vitamix-strawberry-daiquiris-and-good-greens-smoothies/.
Planning Ahead: Put Yourself in a Spot Where You’re Winning
Leah starts planning a year in advance—she plans her PTO for Thanksgiving week, and by late October, she’s deep cleaning, prepping desserts that freeze well and organizing her recipes and shopping lists.
“[I] put myself in a spot where I’m winning before people show up,” Leah says.
By prepping far in advance, she’s freeing herself up to actually enjoy all the time she spends in her kitchen. Her focus is on the main meal, including ham, turkey, mashed potatoes and gravy, green bean casserole, dressing, and scratch-made Red Lobster-style cheddar bay biscuits.
To make it easy for guests, and dishing up seconds, Leah serves dinner buffet-style—one for the main meal dishes and another for the all-day foods like appetizers, snacks and desserts.
Thanksgiving Tips
Brine the turkey: brine for a minimum of 24 hours
Roast turkey in electric roaster: save on oven space and cooking time
Make a cooking time template: it’s your road map to success in the kitchen Keep a journal: write notes to yourself for next year
Leah’s Thanksgiving Template
Because American kitchens typically only have one oven, Leah created her own Thanksgiving day timeline template—essentially a backwards “road map” that starts from the time she wants to serve dinner and works back through every step:
- Which dishes need to be cooked last (like mashed potatoes and gravy)
- Which can be cooked first and kept warm
- Bake times, quantities, and what worked or what changes she needs to make
She keeps it all in a journal, a record of recipes, what guests liked, what dishes weren’t popular, and notes for next year. It’s her secret to hosting smooth, stress-free holidays.
Homemade Gravy: Stir, Baby Stir
Leah and I agree—no Thanksgiving is complete without homemade gravy. But unless you learned to make gravy alongside a family member or friend in the kitchen, or in Home Ec class in high school, taking it on all alone can be intimidating. Add the extra stress of making it for the first time while your in-laws are mingling around the Thanksgiving table, and you just aren’t setting yourself up for success.
I think the biggest contributing factor in gravy having such a learning curve is that there isn’t an exact or precise recipe for making gravy from meat drippings because the amount of meat liquid varies. It’s one of those methods that needs to continually be passed down from family member to family member by making it together in the kitchen.
So this Thanksgiving, if you are the person making gravy, think about bringing a relative—maybe it’s your son or daughter or a granddaughter or grandson or even niece or nephew—into the kitchen with you to show them. Or, if you want to learn how to make gravy, go into the kitchen and learn it alongside your host. And take good notes so that you can follow your notes when you’re trying it at home.
I recently enjoyed coffee at Darla Bakker’s house and I asked her about making gravy (after her daughters mentioned her amazing gravy on her podcast episode). She showed me her two gravy fat separators—separating/skimming off the fat is something Leah and I didn’t mention—which is important to do if your drippings are fatty. She had one similar to this Norpro 3 Cup Gravy Fat Separator (affiliate link) and a Pampered Chef one that I don’t think is for sale anymore. But I want to try this OXO one. (affiliate link)
These two gravy recipes are in Darla’s third cookbook:
TIPS
Practice first. Prior to hosting, cook a chicken, ham, or roast beef for yourself so you can practice making gravy when you aren’t under pressure. If you don’t want to cook a meat, substitute a broth or stock to make practice making gravy.
Use the water from boiling your potatoes: both Leah and Darla recommend using water from boiling your potatoes (cooled) to make your gravy. Potato water is gold in a cook’s kitchen. Just like pasta water.
In this episode, Leah walks us through every step in her tried-and-true method of making homemade gravy, using potato water just like her grandma did.
A few keys are to stir, stir, stir, never walk away while it’s on the stove, bring to a low boil, season a little at a time, and make and add the flour/potato water slurry just a little at a time—you can always add more but you can’t take it out if you add too much.
Tools and ingredients Leah uses:
- Turkey baster (I like my OXO turkey baster with cleaning brush – affiliate link)
- Glass jar with lid
- Flour
- Potato water (not HOT)
- Saucepan
- Meat drippings (and broth to supplement if needed)
- Skim off fat in drippings
One of my tips: add broth and/or a few jars of gravy or gravy packets to your shopping list as a backup. You never know when there might be a gravy emergency. Here’s how I make my ham gravy with milk: https://randomsweets.com/in-the-kitchen-with-the-queen-of-gravy-country-grandmas-ham-gravy-recipe/
Recipes from Leah’s Thanksgiving Kitchen
Leah shared a few of her family’s most loved recipes below. You’ll enjoy the stories behind them in her podcast episode.
- Mom’s Fudge
- Grandma’s Ginger Snaps
- Stepmom’s Snickers Bars
- Beer Cheese Soup
- Cranberry Brie Bites recipe from Delish
Similar to Leah, I’ve also been making homemade Snickers bars with this recipe I got from my ex-sister-in-law Sue in the 1990s. Leah’s right, it’s well worth the work and time you put into making them.
Be a guest at your own table.
Leah Brink
Hosting Advice from a Thanksgiving Pro
The biggest theme I felt from Leah is that prep equals confidence. The more you plan, prepare, and complete before your guests arrive, the more relaxed and confident you will be, and that joy will spread to the people you’ve invited to be with you.
“Be a guest at your own table,” she says.
A few of her go-to hosting tips:
- Accept help when offered.
- Know what tasks guests can do — maybe not the gravy, but they can fill water glasses, cut fruit or cheese, or set the table.
- Guests want to help — let them!
- Start with the end in mind and work backward from serving time.
And ladies, I cannot stress this enough as someone who has hosted several holiday get togethers—schedule, and I do mean write it into your timeline, schedule yourself time before guests arrive to shower, do your beautiful hair and to put yourself together. After a morning of stovetop facials and sweaty oven air hair, you want time to look and feel your best.
Using Artificial Intelligence in the Kitchen
Leah brought up using AI in the kitchen and how it can help home cooks. Like asking for recipe ideas based on ingredients you already have, converting measurements, or finding substitutions when you’re missing a spice. But we also both agreed to ask mom, grandma or your aunt first.
Rapid Fire with Leah
When we wrapped things up, Leah answered a few quick-fire questions:
- Pumpkin or pecan pie?
- Favorite Thanksgiving leftover?
- Dress up or comfy clothes?
- Favorite drink while cooking?
- One dish you secretly wish someone else would bring?
- Who’s the first person you text a photo of your Thanksgiving spread to?
- What’s your hosting superpower?
What are your rapid-fire answers?
Leah Brink reminds us that Thanksgiving doesn’t have to be perfect to be wonderful. Just focus on your guests and with a little planning and a lot of heart, you will create a day that feels both relaxed and meaningful.
Happy Thanksgiving!
Sweet wishes,
Leah’s Beer Cheese Soup
Ingredients
- ½ cup salted butter (8 tablespoons)
- minced onion and bell pepper (any colors) I use a couple cups of raw veggies.
- 1 cup flour
- 3 Tbsp corn starch
- 1 tsp paprika
- 1½ tsp salt
- 1 tsp black pepper
- 2 quarts chicken stock
- 1 quart milk
- 1 bottle beer, I use a bottle of Killian's Irish Red lager, you can sub other varieties
- 1 pint heavy whipping cream (half & half will work in a pinch)
- 2 lbs shredded cheddar cheese
Instructions
- Open your bottle/can of beer and set aside. If using bullion cubes to make chicken stock, start that first so it's warm on your stove when you need it.
- Melt butter in large dutch oven pan. Sauté veggies for a few minutes until they soften.
- Blend the powdered ingredients together with a whisk, add this to the veggie/butter mixture with heat relatively low. Blend and cook 3-4 minutes. (Mine is always a large clay-like lump, I am trying to heat all sides and mash it up during this phase. Don't burn it!)
- Add chicken stock slowly while stirring. I use a potato masher to pound all the lumps down and out while stirring. Then add milk. Heat slowly until mixture cooks and thickens, while stirring. Add beer while stirring. Let the bubbles cook off. Then add all your shredded cheese, gradually.
- When it's all the way melted, turn off heat and add the heavy whipping cream. Serve and enjoy! Reheats best on stovetop.
Go back to the recipe by scanning this QR code:
All text and images © Staci Mergenthal • Random Sweets
Leah’s Grandma’s Ginger Snaps
Ingredients
- ¾ cup vegetable shortening
- 1 cup granulated sugar
- 1 egg
- 4 Tbsp molasses
- 2 tsp baking soda
- ½ tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 2 cups flour
Instructions
- Preheat oven to 350F. Mix liquid ingredients together until smooth, then slowly add the blended powdered ingredients. Dough may be sticky, can add more flour or butter your hands.
- Roll the dough into small balls then dip them into a small bowl of granulated sugar. Place each sugared ball onto a cookie sheet, flatten slightly.
- Bake for 8-9 minutes. Cool on pan for 2-3 min, then remove to wire rack. Flatten cookies more on the rack when you take them out of oven if desired.
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All text and images © Staci Mergenthal • Random Sweets
THE Fannie Farmer Fudge Recipe
Ingredients
- 4½ cups granulated sugar
- ½ lb butter (2 sticks)
- 1 square unsweetened chocolate
- 1 12 oz evaporated milk
- 18 oz semi sweet chocolate chips
- 1 tsp vanilla
- chopped nuts if desired
Instructions
- Step 1. Chop nuts if using and set aside. Prepare a 9 x 13 glass cake pan by buttering all sides. Get a giant mixing bowl – the largest you have. It's helpful to have a partner at the end who can hold the mixing bowl stable while you stir contents, or vice versa. I tell my partner when I start fudge that he has about 20-30 min before I'll need him, then text him when my 10 min boil is just about done! Place chocolate chips, unsweetened chocolate, the butter, the vanilla, and the chopped nuts into the mixing bowl and proceed to step 2.
- Step 2. Combine sugar and evaporated milk in large dutch oven or saucepan (must be large pan) and heat to a rolling boil, very very slowly, while stirring constantly. I incrementally turn up the burner heat, and usually aim to have this take about 10-15 min. before it gets to that gentle boil. This is very easy to burn so watch your heat! Get it to a boil as lowly and slowly as you possibly can then keep it at that level, even reducing heat further if you notice browning on the bottom. Cook for 10 min. at a boil and do not cut corners – ensure this boils for 10 minutes.
- Step 3. The liquid mixture inside your sauce pan is super hot. Using large kitchen gloves, pour the liquid mixture over the dry ingredients. (Now, the mixing bowl will be super hot). Person with gloves stabilize the bowl on the counter while the other person uses a large sturdy spoon to mix the liquid into the chocolate and butter (I use a giant wood spoon). You have to stir fast enough so the hot liquid will melt all your butter, your chocolate chips, and your unsweetened chocolate. As you stir, your candy becomes silky and smooth.
- Step 4. Pour into prepared pan and let sit for several hours to cure, or refrigerate. Store in the refrigerator for best longevity or countertop for shorter amounts of time.
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All text and images © Staci Mergenthal • Random Sweets
Chocolate Caramel Candy
Ingredients
Bottom Layer
- 1 cup milk chocolate chips
- ¼ cup butterscotch chips
- ¼ cup creamy peanut butter
Filling
- ¼ cup butter
- 1 cup granulated sugar
- ¼ cup evaporated milk
- 1½ cups marshmallow creme
- ¼ cup creamy peanut butter
- 1 tsp vanilla
- 1½ cups chopped salted peanuts
Caramel Layer
- 1 14 oz package caramels
- ¼ cup whipping cream
Icing
- 1 cup milk chocolate chips
- ¼ cup butterscotch chips
- ¼ cup creamy peanut butter
Instructions
Bottom Layer
- Line 9 x 13-inch pan with foil. Set aside. Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
Filling
- For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from heat. Stir in marshmallow creme, peanut butter, and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
Caramel Layer
- Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Pour over the marshmallow layer. Refrigerate for at least 4 hours or overnight.
Icing
- Melt 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread over chilled caramel layer. Refrigerate until set.
- Remove from refrigerator 20 minutes before cutting. Remove from pan and cut into 1-inch squares. Yields about 8 dozen.
Notes
Nutrition
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All text and images © Staci Mergenthal • Random Sweets
