Ingredients
2 C (or more) Shelton's Turkey Stock
2 T water
4 t cornstarch
3 green onions, white parts and green tops chopped separately
1/2 C heavy whipping cream
1 T chopped fresh Italian parsley
1 T chopped fresh sage
1 t chopped from thyme
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Instructions
Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 2 tablespoons. Add enough turkey stock to pan juices to measure 2 cups. Whisk together 2 tablespoons water and cornstarch in small bowl until smooth. Heat 2 tablespoons reserved fat in large saucepan over medium heat. Add white part of green onions. Saute until beginning to color, about 6 minutes. Add degreased pan juices, 2 cups stock and cream. Whisk in cornstarch mixture. Simmer until reduced to desired consistency, whisking occasionally, about 8 minutes. Stir in herbs and green onion tops. Season with salt and pepper.
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