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  • Complexity: easy


  • Turkey Drippings
  • Flour
  • Salt and Pepper
  • Stock


  1. Save all the pan drippings from the bird and pour into a tall cup to separate the fat from the liquid.
  2. Add stock while whisking until a full boil is reached adding stock as you until the consistency is what you want. It will probably taste better if you let it be a bit thinner than most gravy you see.

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