My Mom's recipe, and probably my favorite food item on the Thanksgiving table.

Ingredients

1/2 cup butter
1/2 cup flour
1 tsp salt
1/2 cup finely diced turkey parts (neck works best)
2 hard boiled eggs, chopped
4 cups stock*
Black pepper to taste

* Note: Turkey stock is best, make while you are roasting the turkey. Add the neck and giblets to 2 quarts water, along with some vegetable trimmings, salt, and pepper. Bring to a boil, then low simmer for as long as you want (but at least 30 minutes). Should yield about 6 cups broth.

Directions

Add butter to large saucepan or small dutch oven. Melt over medium heat, then add flour and salt. Stir to make a roux. Very slowly, add the stock while constantly stirring. Add the turkey parts and chopped egg. Continue to gently stir until gravy is nicely thickened. Pepper to taste, and remove from heat. You can re-heat just before serving.

Makes about 4 cups of gravy.