Turkey Gravy

SERVES 6 TO 8

A secret to successful gravy is thoroughly stirring the thickener into cold water until all lumps disappear (before adding to hot meat juices). Store leftover gravy in the refrigerator for up to three days. Thin with chicken stock and reheat.

 3  tablespoons cornstarch or arrow-root
 ½  cup cold water
 3  cups chicken stock + turkey drippings and giblet stock, if available
 -  Salt and pepper, to taste
 
1. Combine cornstarch or arrowroot with ½ cup cold water and blend until smooth.

2. Over medium heat, add cornstarch mixture to 3 cups chicken stock and turkey drippings and giblet stock, if using. Whisk constantly for about 5 minutes. Mixture will thicken. When it begins to bubble, cook it at low simmer for 3 additional minutes until gravy reaches desired consistency.

3. Add chopped giblets, if using. Season with salt and pepper, to taste.

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