Prepping time: 10 minutes
Cooking time: 15 minutes
Serves: 8
INGREDIENTS
- 3/4 cups butter
- 3/4 cups flour
- 6 cups chicken or turkey broth
- Salt & pepper to taste
- Sage to taste
- 1 handful giblets, boiled and chopped
- (Optional) 3-4 hard-boiled eggs, sliced
DIRECTIONS
- Make the Roux: Melt butter in a skillet over medium heat. Whisk in flour and cook until medium brown.
- Add Broth: In a large pot, bring broth to a boil. Slowly whisk in roux until smooth.
- Season: Add salt, pepper, and sage to taste.
- Finish: Stir in chopped giblets and optional sliced eggs. Simmer until thickened.
- Serve: Keep warm until ready to serve with turkey or mashed potatoes.