1-2 cups turkey drippings (mine had onion and celery in them)
2 tablespoons butter
1/2 cup flour
1 quart turkey or chicken stock
1/4 cup heavy cream
salt and pepper
Place the turkey drippings and the butter in a sauce pan over medium heat. Once the butter is melted, add in the flour. Whisk the drippings and the flour to make a paste, while cooking out that raw flour taste (this should take 2-3 minutes). When the mixture is combined, slowly add in the stock while continuously whisking to make sure you get out any lumps that may form. Turn the heat up to high and let the gravy start to bubble. Season the gravy with salt and lots of pepper, I love a peppery gravy! When the gravy has thicken and come to a boil, add in the heavy cream. Taste and adjust your seasonings accordingly. If the gravy is too thick you can add in a splash of stock and if too thin add in a little more cream. Serve the gravy piping hot over your turkey- or your whole Thanksgiving plate like I do!