1 large onion, chopped
1 medium bell pepper, chopped
1 quart of water
4 ounces cream of mushroom soup
1/2 tablespoon cornstarch, dissolved in 1/2 to 1 cup water
Pour the turducken drippings into a heavy pot and bring to a boil to reduce drippings. Skim off excess fat and discard. Then add onions and bell peppers and saute until soft. Add water and soup and cook for approximately 30 minutes. Slowly stir in cornstarch mixture and bring back to a boil. Continue cooking until gravy is desired consistency.