*Pan: 9” small skillet
INGREDIENTS:
3 cup Broth from Turkey or chicken
2 tsp Salt
1 tsp Pepper
1 tbsp Onion powder
1 tbsp Garlic powder
3 tbsp Corn starch
INSTRUCTIONS:
Remove bird from pan, let broth remain in hot pan.
Add seasonings except corn starch. In separate container with a small amount of COLD water, dissolve corn start in water. Once dissolved add to the hot broth and seasonings. Bring to a simmer. (Mixture will thicken as it simmers and cools)
Serve in Saladmaster thermal bowl with garnishing spoon for easy serving!
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