- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 cups
Ingredients
2 cups pan juices from the turkey roasting pan
4 tablespoons fat skimmed from the pan juices
4 tablespoons all-purpose flour
1/4 cup shredded white meat from your roast turkey
2 large eggs, hardboiled, peeled and chopped fine
Salt
Directions
- Pour the pan juices from your turkey roasting pan into a measuring cup. Skim and reserve the fat; you'll need 4 tablespoons total. If the remaining turkey juice comes to less than 2 cups, top off with chicken stock.
- Mix the flour with the skimmed fat in a medium saucepan. Cook over medium heat until the roux is lightly browned, about 3 minutes. Slowly whisk the pan juices into the roux and cook until the gravy thickens. Stir in the shredded turkey meat and chopped eggs. Add salt to taste.
