FASTEN your apron strings, because we're revisiting sausage gravy and biscuits. It seems I upset the sausage-gravy world in an earlier column with a recipe that called for (shudder!) chicken broth.

There are those that scoff at the notion of broth in any gravy beyond the thickened juices of that annual holiday fowl. I liked the chicken-broth recipe because it didn't do away with dairy altogether, calling for a small amount of half-and-half. The balance of the liquid was taken up by the broth.