In a medium to large sauce pan, melt butter over medium heat and add flour. Cook stirring often for three minutes until the mixture loses the raw flour smell.

Add the hot stock one third at a time, whisking to a creamy consistency between each third.

Add the gravy flavor color and whisk. Then check for seasoning. Adjust if needed.

Add the cooked turkey, and stir gently then keep on low heat.

Microwave the leftover stuffing until hot.

For each portion, place two slices of bread on dinner plates and top with stuffing and the turkey and gravy. Serve with cranberry sauce on the side.