One key ingredient to my Thanksgiving plate is the saucepot gravy. It was inspired decades ago by my longtime neighbors and great friends, Debra and Mike Desouza, while I was living in Destin. They knew first-hand that I worked every holiday and weekend. For Thanksgiving, they would invite me to their house for early supper. Often exhausted and empty-handed, I would offer to make the gravy as a contribution to the feast. I would grab a small saucepot and start chopping onions, celery, and carrots as the foundation. This is my famous “Saucepot Gravy,” which I still make every year at Jackson’s Steakhouse, but now in a five-gallon pot!