Roast Turkey Pan Gravy

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups dry wine (or increase stock and omit the wine)
• 1/2 cup onion, chopped
• 1/2 cup shallot, chopped
• 1/2 cup mushroom, chopped
• 7 cups vegetable stock (or use chicken stock)
• chopped chicken giblets (optional)
• 8 tablespoons water
• 3 tablespoons cornstarch (more or less depending on how thick you want it)
• salt and pepper

Recipe

• 1 spoon off all but about 4 tbsp of the fat in the roasting pan.
• 2 make sure you leave all the brown bits.
• 3 add wine (or some stock if not using wine) the onions, shallots and mushrooms.
• 4 turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean.
• 5 add the stock and continue to cook for about 10 minutes.
• 6 if you are using giblets put them in for this cooking time.
• 7 mix cornstarch with the water.
• 8 turn heat to low and stir in the mixed cornstarch.
• 9 the gravy will start to thicken almost immediately.
• 10 cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more.
• 11 season to taste with salt& pepper.