4 c TURKEY BROTH and defatted pan juices, see note below
1/4 c cornstarch
1/4 c cold water
Salt and pepper To Taste
In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil.
Meanwhile, blend cornstarch and water until smooth.
Whisking constantly, slowly add cornstarch mixture and continue stirring until the gravy is thickened.
Season to taste with salt and pepper.
Provides 16 servings at 1/4 cup per portion
Note: To defat pan juices, pour poultry drippings into a glass measuring cup and refrigerate until the fat solidifies. Remove the fat layer and discard.
12 Total Calories
10 mg Sodium
2 g Total Carbohydrates
1 g Protein