Estimated read time: 1-2 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
3 1/3 cups Progresso chicken broth (from 32 oz carton)
1 cup apple cider
½ cup Gold Medal all-purpose flour
½ tsp salt
½ tsp pepper
Pour drippings (turkey juices and fat) from roasting pan into 4-cup measuring cup, leaving brown bits in pan. Add enough chicken broth to drippings to measure 3 cups; reserve 1/3 cup broth. Pour 3 cups broth mixture into 3 quart saucepan and set aside.
Pour apple cider into roasting pan; cook over medium heat, stirring constantly, until all browned bits are released. Transfer cider mixture to broth in 3-quart saucepan. Heat to boiling over medium-high heat.
Beat flour and 1/3 cup of the broth in small bowl with whisk until well blended. Beat flour mixture into boiling liquid, using whisk; continue boiling and whisking 1 minute or until slightly thickened. Stir in salt and pepper.