| Pan juices from roasting turkey | |
| 2 | cups boiling water |
| 2 | cups chicken or turkey stock |
| ½ | cup white or red wine, sherry, or port |
| 2 | tablespoons cornstarch, potato starch, or arrowroot mixed with ¼ cup cold water |
| Salt and pepper, to taste |
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| Pan juices from roasting turkey | |
| 2 | cups boiling water |
| 2 | cups chicken or turkey stock |
| ½ | cup white or red wine, sherry, or port |
| 2 | tablespoons cornstarch, potato starch, or arrowroot mixed with ¼ cup cold water |
| Salt and pepper, to taste |
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