Instructions: Deglaze the pan in which the turkey was cooked and remove the fat. Measure 1/4 cup of fat and return this to the baking dish to make the gravy.

Add 1/2 cup of flour to the pan juices and scrape up the browned bits from the pan. Add the chicken or turkey stock and cook over medium heat until it begins to thicken. Reduce the heat; add salt and pepper to taste. Add the chopped cilantro to the gravy just before serving.

This recipe yields 20 servings.

Serving size: 1/4 cup.

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