Awesome Thanksgiving Gravy

Gravy makes or breaks your Thanksgiving feast. Here is a recipe that I use every year. Enjoy, Gandy

About 15 minutes before your turkey is finished, drain the drippings into a sauce pan. You will need 2 quarts of liquid for this recipe so make up the difference in drippings with chicken stock. Strain out any floating pieces from the drippings and put the pan over medium heat. In a skillet, cook up one medium sized onion, diced small in 2 Tbsp butter (2 Tbsp Marsala wine to deglaze the pan would definitley not hurt) . Cook until onions are clear. The smaller the pieces, the better. In the sauce pan, add 2 tsp each granulated garlic and granulated onion. Add 1/2 cup flour (Wondra flour works best) and whisk immediately. Unlike the potatoes, lumps are not welcome in my gravy. Add the onions to the gravy and mix well. If gravy is not thick enough, mix 1 Tbsp corn starch into 1/2 cup cold water and add to gravy. Make sure to stir gravy constantly. Once boiling, remove from heat. Salt and pepper to your liking.