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Total:
20 min
Active:
20 min
Yield:
2 cups
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
2 cups
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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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