(Serves 15)
1 cup pan drippings (from the turkey)
3 cups chicken stock or beef stock
½ tsp Tony Chachere's Creole Seasoning
½ tsp onion powder
1 tsp garlic powder
1 tblsp cornstarch
1 tblsp water
Skim the fat off of the turkey drippings. In a medium pot, Warm up the drippings and the stock.
Then add the spices.
In a small bowl or measuring cup mix the water and cornstarch together (this is called a slurry), now add in a bubbling tablespoon of the hot gravy to the slurry (this is called tempering) mix it and quickly add it back in to the gravy, stirring the gravy well increase the heat to a simmer, the gravy will thicken fairly quickly. Once it thickens to the your preferred thickness bring the heat down or turn off the heat completely.
If the gravy is still not thick enough after 2 minutes, you can create another slurry and after tempering it stir it into the gravy and bring the heat back up top a simmer.
If the gravy is too thick you can add more stock to it to thin it out.
So good over mashed potatoes, turkey and stuffing!. Enjoy!