• 1 carton (32 ounces) chicken or turkey stock
• ½ cup Dierbergs butter
• ½ cup Dierbergs flour
• 1 teaspoon coarse ground black pepper
• ½ teaspoon coarse salt
• Reserved roasting pan with drippings from Traditional Oven-Roasted Turkey (see recipe link in Directions)

Strain pan drippings from Traditional Oven-Roasted Turkey through fine mesh strainer into 4-cup glass measure, if desired. Add enough stock to equal 4 cups; set aside.

 

In large saucepan, melt butter over medium-high heat; whisk in flour to make smooth paste.

 

Whisking constantly, slowly whisk in stock mixture, bring to a boil. Reduce heat and simmer whisking frequently until slightly thickened, about 2 to 3 minutes.

 

Whisk in pepper and salt. Serve with roasted turkey.

Servings: 18
Serving Size: Per ¼ cup

Per Serving
Calories: 63
Cholesterol: 14 mg
Fat: 5 g
Sodium: 169 mg
Carbohydrates: 3 g
Protein: 1 g
Fiber:
Saturated Fat: N/A