Ingredients
5 cups turkey or chicken stock
Pan drippings from roast turkey
1 can condensed cream of chicken soup (10.75 oz)
2 teaspoons poultry seasoning
2 teaspoons black pepper
2 teaspoons seasoned salt
2 teaspoons minced garlic
1 cup milk
1/3 cup flour
Preparation
Bring stock to boil in a large saucepan. Stir in soup and pan drippings, then season with poultry seasoning, black pepper, seasoned salt, and minced garlic. Reduce heat to low and let simmer.
Warm the milk in the microwave and whisk in flour until there are no lumps. Return the gravy to a boil and stir in the milk mixture. Cook for one minute or until thickened, stirring.
