2 tbsp cornstarch

2 tbsp (30 ml) water

1 onion, finely chopped

4 cloves garlic, finely chopped

2 tbsp (30 ml) olive oil

4 cups (1 litre) gluten-free chicken broth

1/2 cup (125 ml) sherry

Salt and pepper

In a small bowl, dissolve the cornstarch in the water. Set aside.

In a skillet over medium-high heat, brown the onion and garlic in the oil. Add the broth, sherry and reserved drippings from the Turkey Roast, if desired. Bring to a boil and simmer over high heat for about 15 minutes or until the gravy reduces by half.

Drizzle in the cornstarch mixture, whisking continuously. Simmer for 1 minute or until the gravy thickens. Season with salt and pepper.

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