Fresh Herb Gravy
- Combine pan drippings and stock in a small saucepan over medium heat. Keep warm.
- Melt butter in a medium saucepan over medium heat. Add flour and whisk to combine. Cook, whisking often, until golden brown and nutty smelling, 3- 4 minutes. Slowly whisk in hot broth. Season with salt and black pepper. Bring to a boil, reduce to a simmer, and cook until thickened, about 5 minutes. Stir in fresh herbs and serve warm.
- Gravy can be made ahead with 2 cups turkey or chicken stock (no pan drippings) and without the fresh herbs. Refrigerate for up to 1 week. To reheat, transfer to a medium saucepan and gently warm over medium low heat. Add more stock, if needed, to reach desired consistency. Stir in fresh herbs and serve warm.