Heat a large saucepan over high heat. Add 2 cups stock; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Add the remaining 3 cups stock; bring to a boil.
Stir 1 cup stock into flour mixture, stirring with a whisk until smooth. Pour mixture into saucepan; reduce heat to medium-low, and cook until thickened, about 5 minutes. Stir in sage, salt, and black pepper.
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Not only was this gravy fabulous but not having to prepare it while maneuvering the finished turkey in a kitchen crowded with food and people was such a gift ! I did thicken it a bit more and added some of the turkey pan drippings to it - hmmm hmmm good !
Making this again for New Years. Used to show 5 stars with 1 review, somehow disappeared so felt obligated to review. Great recipe. You have to love to cook and have the time but well worth it if you do. I use the following recipes (all Cooking Light) for my turkey - Roasted Turkey Stock (Nov 2006), Apple Cider-Brined Turkey with Savory Herb Gravy (for the brine, haven't tried the gravy, Nov 2004), Sausage and Mushroom Stuffing (I do not stuff bird, Nov 2003), and Flaky Dinner Rolls (great anytime, Nov 2005) and this one.
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