• 1/4 cup cornstarch
• 1/4 cup water
• 2 cups canned chicken broth
• 2 cups turkey broth from pan juices (strained)
• salt and pepper to taste

Preparation -
Blend cornstarch and water until smooth. In a large saucepan, over medium heat, bring chicken broth and pan juices to a boil. Add the cornstarch/water mixture slowly. Whisk and continue to stir until the gravy is thickened. Add salt and pepper to taste.