- 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.
Serving Size: Per ¼ cup
Cholesterol: 14 mg
Fat: 5 g
Sodium: 169 mg
Carbohydrates: 3 g
Protein: 1 g
Saturated Fat: N/A