"This gravy comes out perfect every time. The cream of chicken soup is what gives it wonderful flavor. Nice and creamy, never lumpy."
INGREDIENTS:
5 cups turkey stock with pan drippings
1 (10.75 ounce) can condensed cream
of chicken soup
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
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1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 cup milk
1/3 cup all-purpose flour
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DIRECTIONS:
| 1. | Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer. |
| 2. | Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch. |
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