Easy Turkey Gravy:  Yields 3 cups

1/4                cup turkey juices

3/4                dry white wine

1/2                 cup minced onion

3 1/2              cups chicken  stock…reserve 1/2 cup and set aside

1/2                 teaspoon dried thyme

1/2                 cup cooked, finely minced giblet and/or  turkey neck meat

 optional ingredients:  1/2 cup diced, sauteed mushrooms, 1/2 cup finely diced, sauteed celery

3                      tablespoons cornstarch 

optional ingredient:  1/4 to 1/2 cup heavy cream 

Pour off turkey juices leaving about 1/4 cup in the pan along with any dark bits.  Add the white wine, minced onion and thyme.  Cook while scraping bits from the pan over med-high heat until liquid is reduced by about 1/2…5 minutes or so.  Add 3 cups of broth,( mushrooms and celery if desired ), and continue cooking until liquid is reduced by about 1/3…7 minutes or so.  Add 1/2 of  finely minced turkey meats. 

Stir cornstarch into reserved 1/2 cup of chicken broth and whisk into the pan.  Continue to whisk over medium heat until mixture thickens.  Salt & pepper to taste.  If mixture is too thick add a little water, broth or white wine.  If mixture is not thick enough add 1 tablespoon of cornstarch to 1 tablespoon cold water and whisk into hot gravy.  If desired, add 1/4  to  1/2 cup of heavy cream just before serving.

Tip…To avoid lumps, never add cornstarch directly to hot liquid.  Always mix cornstarch with room temperature or cold liquid prior to whisking it into hot liquid.