2¼cupsgluten-free chicken stockor you can use turkey drippings plus chicken stock to equal 2 cups
2tablespoonscornstarch or arrowroot powder
2medium white or yellow onionschopped
½cupunsalted butter, non-dairy butter substitute like Earth Balance or turkey fat
1teaspoonkosher or sea salt
Giblets from the turkey which have been cooked and finely diced – optional
2tablespoonsheavy cream – optional
Mix ¼ cup chicken stock with the cornstarch or arrowroot and set aside.
In a large skillet cook the onions with butter, Earth Balance or turkey fat over medium-low heat until they are very soft and lightly browned. Add the remaining chicken stock, salt, pepper and poultry seasoning. Increase heat and bring to a mild boil. Add the cornstarch mixture and bring back to a boil. Boil, stirring constantly for 1-2 minutes or until thick. Add the giblets and cream if desired, stir well and taste for seasoning. Add a little more salt, pepper, and/or poultry seasoning if needed. Serve warm.