* Drippings from roasted turkey
* Parve margarine
* Chicken broth
* Melted margarine
* 1/2 cup all-purpose flour
* 1/2 cup water
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
Directions:
1. Pour pan drippings from roasted turkey into a large measuring cup. Skim and reserve fat from drippings. Add chicken broth to the drippings to measure 2-1/2 cups total; set aside. Measure fat and add melted margarine, if necessary, to make 1/2 cup.
2. Pour the 1/2 cup fat into a medium saucepan. Stir in the all-purpose flour, salt, and pepper. Cook and stir over medium heat for 2 minutes. Gradually whisk broth mixture into flour mixture. Cook and stir until thickened and bubbly. Add water. Cook and stir 1 minute more. Makes about 3-1/2 cups (14, 1/4-cup servings).
SERVING: 8
