Instructions

1. Set aside the bones, skin and giblets after carving your turkey. Place everything in a large stockpot. Fill the pot with water until the bones and skin are covered, and bring to a rolling boil for 15 minutes. Remove from heat.

2. Sift out all the bones and skin into a separate dish and remove any good meat. Return meat to the pot and bring the liquid back to a rolling boil.

3. Add minced onions and diced celery. Mash the blocks of soft tofu into a paste and add it to the stockpot as well (another name for this thickened paste is "roux"). If you do not want to use tofu, substitute the soy flour mixed to a creamy consistency with water--to make your roux.

4. Add ground sage, ground black peppercorns, parsley and tarragon to the pot, stirring well. Reduce heat to simmer.

5. Remove two cups of the liquid from the pot and allow it to cool to room temperature. Stir the cornstarch into the cooled liquid to make a thick paste. Slowly stir the cornstarch paste into the simmering stockpot and bring to a rolling boil for two full minutes. Remove from heat and allow to cool before freezing gravy in one-quart plastic zipper bags.