8 qt. turkey or chicken broth*
2 Tbsp. onion powder
4 tsp. garlic powder
4 tsp. salt
2 tsp. pepper
2 c. cornstarch
2 c. cold water
2 c. half and half (coffee cream)
2 tsp. browning sauce
In a large kettle, bring broth and seasonings to a boil. Combine cornstarch and cold water, gradually add to boiling broth (use a whisk). Cook and stir 2 minutes. Add cream and browning sauce.
Enough gravy for 20 servings of open faced turkey sandwiches 2 slices of bread per serving.
*Turkey broth can be easily made by simmering turkey giblets, necks or other parts in water for several hours. If you are cooking a whole turkey, the giblets and neck from the turkey should make at least 1 gallon of broth.