TURKEY GRAVY
Ingredients: Reserved pan juices from turkey roasting pan
2 tablespoons cornstarch
1/2 cup water OR white wine
Salt and pepper to taste
Directions:
1. When roasted turkey is done cooking, pour pan juices into a 2-cup measuring cup or bowl. Use a spatula to scrape flavorful pan dripping into the cup or bowl.
2. When fat rises to the top of the cup, skim off 1/4 cup of fat and pour in a medium skillet or saucepan. Discard any remaining fat. Mix cornstarch with 1/2 cup water or white wine. Stir until smooth and dissolved.
3. Add remaining pan juices to fat in the skillet. Whisk dissolved cornstarch into the pan and cook over medium heat while continuing to whisk for about 5 minutes, until thickened. Add salt and pepper to taste.
Yield: About 2 cups of gravy
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
