Low-Fat Turkey Gravy

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

Drippings from a roasted turkey and vegetables form the base of this gravy. You may also simply use ready-made stock.

4 cups (32 fluid ounces) unsalted turkey stock, divided

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh thyme

1 cup (8 fluid ounces) skim milk

¼ cup cornstarch

Directions at mayoclinic.org

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