11/27/2003 Archived Entry: "Thanksgiving Recipe #5 - Turkey Gravy"
Okay this is assuming you've followed the recipe for Turkey (Thanksgiving recipe #4) or at least that you have a roasting pan with turkey juices in it.
Ingredients
- Turkey juices
- 2 cups Chicken or vegetable stock
- 2 tbs Cornstarch
- white or red wine (optional)
Directions
- With the turkey out of the roasting pan, put the pan on the stove and heat up the turkey juices
- Add the 2 cups of stock - if you are using wine, add one cup of wine and one cup of stock
- Stir it around and loosen up any bits of turkey on the bottom
- Add the cornstarch and continue stirring - try to get any big lumps of cornstarch out
- Keep heating and stirring until the cornstarch does it's magic and the gravy starts to thicken
- Pour it out through a wire-mesh strainer (Not a pasta strainer) into a gravy boat or other pouring device
- Serve with turkey
