Oh my Gravy!

So, I have a confession to make. I have had an uphill battle with gravy. I have been married for almost 13 years now, and as of last year, had not been able to perfect a gravy from scatch. Well, I have been playing with ideas in my head off and on, and tonight I made a mushroom sage turkey gravy that was freaking awesome! Easy, Easy, Easy! Here is what I did:

Olive Oil
1/2 yellow onion, diced
5 button mushrooms, diced
1-2 TBS Fresh Sage, chopped
Apple Cider Vinegar
Chicken Stock
Salt & Pepper
1-2 TBS Corn Starch
1/3-1/2 cup water

Using a frying pan, I sauteed the onion in a little olive oil until traslucent and beginning to have a slightly browned edge to them. Then, I added the mushrooms and sage with a dash of chicken stock and vinegar. The mushrooms with soak up the liquid. Cook until softened. Set aside to cool.

After roasting the turkey, I drain the fat off the drippings from the roasting pan. Place roasting pan on stovetop and add chicken stock (if needed) to losen the yummy bits of turkey off the bottom of the pan. Transfer the mixture to the frying pan. Heat through. While heating mixture, get 2 TBS of corn starch and mix with 1/3 to 1/4 cup water. While stirring the gravy mixture, add a little of the corn starch mixture, keeping the heat at anywhere from medium to medium high. Keep adding starch mixture a little at a time until you reach desired thickness. Salt & Pepper to taste.

Have fun with it!