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

  1. Make the Roux: Melt butter in a skillet over medium heat. ​ Whisk in flour and cook until medium brown. ​
  2. Add Broth: In a large pot, bring broth to a boil. ​ Slowly whisk in roux until smooth. ​
  3. Season: Add salt, pepper, and sage to taste. ​
  4. Finish: Stir in chopped giblets and optional sliced eggs. ​ Simmer until thickened. ​
  5. Serve: Keep warm until ready to serve with turkey or mashed potatoes.