We ' re having our big thanksgiving dinner on Saturday but I ' m trying to get as much done as advance as possible . One thing that always stresses me out is making gravy on the day of so I ' m going to make it ahead of time . My plan is to roast a couple of turkey legs , deglaze with wine and put the drippings aside . I ' m going to strip some of the meat and then make a stock with the bones , some veg and peppercorns . Once the stock has simmered for a few hours I was planning on making the gravy using butter , flour and hopefully rich stock . I have questions though 1 . I plan to put the drippings from the turkey on Saturday into the gravy when I reheat it . Should I also add the drippings from today ' s turkey legs ? Is that too much drippings or is too much impossible ? 2 . The recipe I looked at recommended freezing the gravy and then reheating it on the day of . If I ' m using it on Saturday do I really need to freeze it or can it hang out in the fridge for 2 days ? 2 . I want to use the turkey I stripped off the bones for a mini turkey pot pie to have tonight . Does anyone have a tried and true recipe for a small turkey pot pie ?