Chardonnay Gravy Recipe – Sunset Magazine

Ingredients

• Giblets and neck from a 16- to 20-pound turkey
• 2 onions (about 3/4 lb. total), quartered
• 2 carrots (about 1/2 lb. total), cut into chunks
• 3/4 cup sliced celery
• 1 quart chicken broth
• 1/2 teaspoon pepper
• 1/2 cup cornstarch
• Roast turkey (16 to 20 lb.)
• 2 cups Chardonnay
• Salt