• 6 tablespoon butter
  • 3 large shallots, finely minced
  • 1/2 cup flour
  • 1 1/2 cups dry white wine
  • Turkey stock
  • Salt and pepper, to taste

Melt the butter in a large heavy saucepan.

Sauté the shallots until tender.

Stir in the flour and cook, stirring, for 3 minutes.

Add the warm drippings to the white wine and whisk into the roux, whisking until smooth.

Whisk in 3 to 4 cups of the turkey stock until the gravy is desired consistency. Season to taste.