This gravy comes out perfect every time. The cream of chicken soup is what gives it wonderful flavor. Nice and creamy, never lumpy.
Ingredients
- turkey stock with pan drippings: 5 cups
- condensed cream of chicken soup: 1 can (10.75 ounce can)
- poultry seasoning: 1 tsp
- black pepper: 0.5 tsp
- seasoned salt: 1 tsp
- garlic powder: 0.25 tsp
- milk: 1 cup
- all-purpose flour: 0.33333 cup
Metric Conversion
Stages of cooking
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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.
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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. Con Poulos/Allrecipes Magazine
