Roast turkey Pan gravy

Ingredients

• 1 1/2 cups dry white 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

Directions

1. 1

   Spoon off all but about 4 tbsp of the fat in the roasting pan.

2. 2

   Make sure you leave all the brown bits.

3. 3

   Add wine (or some stock if not using wine) the onions, shallots and mushrooms.

4. 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. 5

   Add the stock and continue to cook for about 10 minutes.

6. 6

   If you are using giblets put them in for this cooking time.

7. 7

   Mix cornstarch with the water.

8. 8

   Turn heat to low and stir in the mixed cornstarch.

9. 9

   The gravy will start to thicken almost immediately.

10. 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. 11

    Season to taste with salt& pepper.