Cooking Directions

• Remove the turkey from the roasting pan. Pour off any fat.
• Stir the stock and flour in a 1-quart saucepan until the mixture is smooth. Gradually stir in pan drippings from a 12-to 14-pound turkey.  Cook and stir over medium heat until the mixture boils and thickens.

Ingredients

• 1.75 cups Swanson® Chicken Stock
• 0.25 cup all-purpose flour