Add the butter and flour to a skillet over medium heat and cook, stirring, until melted together and well combined, 2 to 3 minutes. Slowly stream in the stock while whisking and continue to cook until thickened, 8 to 10 minutes. Season with salt and pepper and stir in a little shredded turkey.
Cook’s Note
My mother used to make giblet gravy, but since I don’t like giblets, I usually shred a little of the turkey meat into the gravy when I’m done.
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