Ingredients
5
cups turkey stock (you can use chicken stock too)
Drippings from the turkey you just made
Directions
1.
In a large saucepan combine the broth herbs de provence and onion.
3.
Reduce heat; simmer for about 45 minutes.
4.
In another saucepan make a roux (melt the butter and slowly add the flour while mixing this will create a nice thick sauce, make sure there are no lumps).
5.
Add the broth mixture slowly into roux and stir constantly.
6.
Get the drippings and pour it into the gravy.
7.
Keep heating them at low heat.
8.
Add salt and pepper to taste.
