|Minced onion||1 Cup (16 tbs)|
|Thyme leaves/Dried thyme||1 Teaspoon|
|Chopped sage leaves/Dried rubbed sage||1⁄2 Teaspoon|
|Butter/Olive oil||2 Tablespoon|
|Fat skimmed chicken broth/Giblet broth||2 Quart|
1. In a 3- to 4-quart pan, combine onion, thyme, sage, and butter. Stir often over high heat until onion is lightly browned, 3 to 4 minutes.
2. In a small bowl, blend about 1/2 cup broth with the cornstarch. Pour remaining broth and the turkey drippings into pan with the onion mixture. When it boils, add the cornstarch mixture, a portion at a time, until gravy is as thick as desired. Add salt and pepper to taste.