From Beth Hillson, Living Without
- Pan juices
- 2 tablespoons olive oil
- 1 medium onion, chopped
- ¼ cup white wine
- 1/3 cup orange juice
- 2 tablespoons cornstarch mixed with 3
tablespoons orange juice
- 1 cupe gluten-free chicken broth
- ¼ cup heavy cream.
Collect juices from turkey and roasting pan. Cool and skim off fat. In a saucepan, heat olive oil and sauté onion over low heat until soft, about 3 minutes. Add wine and orange juice. Simmer until liquids are reduced by half. Add chicken broth and pan juices and simmer 6 minutes to reduce. Stir in cornstarch mixture and stir until thickened. Add ¼ cup heavy cream.