Ingredients
1/4 cup cornstarch4 cups chicken stock, divided1 tablespoon butter1 tablespoon olive oilGiblets from 1 turkey, finely chopped1/2 cup dry white wine or additional chicken stock2 tablespoons minced fresh sage or 2 teaspoons dried sage leaves1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a small bowl, mix cornstarch and 1/2 cup stock until smooth. In a large saucepan, heat butter and oil over medium-high heat. Add giblets; cook and stir until browned, 5-8 minutes.
Add wine and sage to pan; cook 3-5 minutes, stirring to loosen browned bits from pan. Add remaining stock; bring to a boil. Stir in cornstarch mixture; return to a boil. Reduce heat; simmer until thickened to desired consistency, 3-5 minutes, stirring occasionally. Stir in salt and pepper.
