Turkey Pan Gravy

Ingredients

1 1/2 cups dry white wine (or increase stock and omit the wine)
1/2 cup onion, chopped
1/2 cup shallot, chopped
1/2 cup mushroom, chopped
7 cups vegetable stock (or use chicken stock)
chopped chicken giblets (optional)
8 tablespoons water
3 tablespoons cornstarch (more or less depending on how thick you want it)
salt and pepper

Directions

1 Spoon off all but about 4 tbsp of the fat in the roasting pan.
2 Make sure you leave all the brown bits.
3 Add wine (or some stock if not using wine) the onions, shallots and mushrooms.
4 Turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean.
5 Add the stock and continue to cook for about 10 minutes.
6 If you are using giblets put them in for this cooking time.
7 Mix cornstarch with the water.
8 Turn heat to low and stir in the mixed cornstarch.
9 The gravy will start to thicken almost immediately.
10 Cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more.
11 Season to taste with salt& pepper.