- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 cups
Share This Recipe
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 cups
Ingredients
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.
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