Thanksgiving gravy

1. Combine all ingredients except cornstarch or arrowroot in a 4-quart pot. Bring to a boil over medium heat, then lower heat and simmer for 10 minutes.
2. At serving time, disolve thickener in ½ c. cold water.
3. Bring the gravy to a low boil.
4. Slowly pour in the thickener and stir whie the gravy turns from milky to smooth and thick.
5. Add enough thickener to reach the consistency you desire.
6. Makes 8 cups.
7. Note: poultry seasoning does not contain animal products.
8. If you don"t have poultry seasoning, use 2 to 3 teaspoons of a mixture of rosemary, sage, thyme, marjoram and basil.
9. Per ½ serving: 34 cal; 1 g. Protein; 0. 1 g. Fat; 5 g. Carb;, 0 chol; 618 g. Sodium; 4 g.
10. Fiber -=+dianne in freeport, texas+=-.