- 1/4 cup cornstarch
- 1/4 cup water
- 4 cups turkey broth and defatted pan juices, (recipe follows)
- Salt and pepper
In large saucepan, over medium heat, bring turkey broth and pan juices to boil. Meanwhile, blend until smooth the cornstarch and water. Whisking constantly, slowly add cornstarch mixture and continue stirring until gravy is thickened. Season to taste with salt and pepper. Makes 16 – ¼ cup portions. Note: To de-fat pan juices, pour poultry drippings into a glass and refrigerate until fat solidifies. Remove fat layer and discard.
Posted in Dips, Spreads and Glazes