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Wednesday, November 24, 2010
extra turkey gravy
• Pan drippings from roast turkey
• 1/4 cup all-purpose flour
• Chicken broth or water
1. After transferring roast turkey to a serving platter, pour pan drippings into a large measuring cup. Skim and reserve fat from drippings.
2. Pour 1/4 cup of the fat into a medium saucepan (discard remaining fat).
3. Stir in flour. Add enough broth or water to remaining drippings in the measuring cup to equal 2 cups;
4. Add all at once to flour mixture in saucepan.
5. Cook and stir over medium heat until thick and bubbly.
6. Cook and stir for 1 minute more.
7. Season to taste with salt and pepper.
Makes 2 cups - 8 to 10 servings
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