• 4 T flour
  • 4 T softened butter
  • 6 C turkey stock or reduced-sodium chicken stock
  • 1 T finely chopped fresh sage
  • Coarse salt, to taste
  • Black pepper, to taste


  1. Combine the flour and softened butter into a paste in a medium bowl; set aside.
  2. Bring turkey or chicken stock to a boil
  3. Simmer until reduced to 4 cups
  4. Stir 1 cup stock into flour mixture, whisking constantly until smooth
  5. Pour mixture back into saucepan, reduce heat to medium-low and cook until thickened, about 5 minutes
  6. Stir in sage and season with salt and pepper
  7. Makes about 1 & 1/2 quarts