- In a small saucepan, melt butter; add flour and remaining rosemary
- until blended, stirring constantly. Gradually add pan juices and
- remaining broth to saucepan. Bring to a boil. Cook and stir for 1
- minute or until thickened. Serve with turkey.
- Yield: 12 servings (1-1/3 cups gravy).
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer