Yields: 7 cups
5 cups turkey stock with pan drippings, fat skimmed off
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/3 cup butter
1/3 cup all-purpose flour
1. Make a roux with the butter and flour. Add the stock and bring to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. If you have a gravy starter packet that came with your turkey, pour it in now.
2. Reduce heat to low, and let simmer.
3. If needed thin with milk.
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