Culinary Cooking and Concepts
Chef John Findley, Executive Chef, University Club of MSU
Featured Food: Thanksgiving Yield: serves 20


  • 1 c clarified butter (if possible, use turkey grease from separated pan drippings for part or all of the butter)
  • 1 c flour
  • 4 qts turkey stock or chicken stock (if possible, include pan drippings thoroughly skimmed of fat)
  • Salt, pepper, granulated garlic and onion


Using a medium size, thick gauge pot over low heat, add the butter or grease and flour to make the roux. Cook slowly for about 15 minutes, stirring often, until golden brown. 

Blend in the seasoning. Add stock to the roux, stirring constantly. Raise the heat to medium-high and bring to a slow boil. Reduce the heat and simmer for about 15 minutes. Adjust the flavor, if needed.

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