5 cups turkey stock 1 (10.75 oz) can condensed cream of chicken soup
1teaspoon poultry seasoning
½ teaspoon black pepper
1 teaspoon seasoned salt
¼ teaspoon garlic powder
4 tablespoons butter
1/3 all purpose flour
1 cup whole milk - warmed

Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt and garlic powder. Reduce heat to low, and let simmer.



Melt the butter in another pot and whisk in the flour. Cook for a minute or two and then add in the warm milk, whisking until smooth and thickened. Add in the turkey stock mixture and bring back to a boil. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.