INGREDIENTS
2 cups
Turkey, cooked
2
Bay leaves
2
Carrots, large
2
Celery stalks
2
Garlic cloves
1 tsp
Rosemary, fresh
1 tsp
Sage
4 cups
Turkey or chicken stock
2 tsp
Baking powder
18 tbsp
Flour
1 tsp
Pepper
1 1/2 tsp
Salt
1/2 tsp
Sugar
1 tbsp
Olive oil
1 tbsp
Butter
1/2 cup
Heavy cream
1/2 cup
Milk