Ingredients:

1 qt. Turkey/Chicken Stock

Neck and Giblets

1 Bay Leaf

1/4 Cup Parsley

1 large Onion, sliced

2 Tbsp. Butter

2 Tbsp. Cornstarch

Directions:

Let the stock, neck, giblets, bay leaf, parsley, and onion simmer for 2 hours.

Pour the contents through a strainer, and add to the turkey’s roasting pan, de-glazing over a medium heat.

Lastly, add the butter and cornstarch to the broth and stir until the gravy thickens.

And Enjoy!