This is perfect for after Thanksgiving when there is lots of turkey and gravy leftover!
2 Tbsp. butter
2 small carrots thinly sliced
1 med. onion chopped
1/4 cup sliced celery
Sliced cooked turkey
1 can chicken stock
2 Tbsp. flour
Cook veggies in butter. Sprinkle with flour and heat for a few seconds. Add can of chicken stock and stir until thickened into a gravy. Add sliced turkey. Serve open faced on slices of bread or leftover rolls.
