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.