2 cups of turkey drippings, most of fat removed
1/4 cup white wine
1 large shallot, sliced
1 clove garlic, grated
1 tsp. rubbed sage or 1 T chopped fresh sage
1 tsp. dried thyme or 1 T fresh thyme
1 to 4 T arrowroot starch (or potato or tapioca starch)
olive oil
salt and pepper
In a saucepan, saute shallot and garlic in a little olive oil until golden brown. Add white wine, all but 1/2 cup of the turkey drippings, and herbs and bring to a simmer. Add arrowroot starch to the reserved turkey drippings and stir to dissolve. Using a whisk, slowly add the starch mixture to the saucepan, stirring until thickened. How much starch you use will depend on how thick you like your gravy to be - 1 T will be more like au jus and 4 T will be be thick. I use 2 T. Add salt and pepper to taste.
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