I usually hold Thanksgiving at my home in Athens, with more people than I can usually handle! To make my life easier, I’ve started to roast turkey parts and to make the stuffing separately. Turns out that this has been a great way to experiment with some unusual and, yes, Greek-inspired gravy ideas. So, here, my Greek recipe for “gravy” is more a dolloping of the plump, fleshy Greek figs, from Taxiarchon in Northern Evvoia (available online) , cooked in either ouzo or sweet wine, such as Mavrodaphne, with a hint of orange. Trust me, it’s bread- worthy and very delicious!