Patrick's Fast Turkey Gravy

1. 1

   In a large no-stick skillet, melt the butter over medium heat and make a roux by adding the Wondra flour and whisking constantly.

2. 2

   As soon as the roux begins to start turning color (about 1-2 minutes), whisk in the chicken broth and then all other ingredients.

3. 3

   Bring to a boil until the gravy thickens (it should do this very quickly), then remove from the heat.

4. 4

   If the gravy is too thin, sprinkle in a little more wondra flour and re-whisk over heat.

5. 5

   If it comes out too thick, just add more chicken broth over heat and whisk until desired thickness is achieved.

6. 6

   NOTE: It's okay to use whole milk or half-and-half if you have no heavy cream on hand -- it will come out just fine.

* Per serving · 4 servings · Values may vary.

No additional tips available.