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. You would add 2 cups of drippings or stock on the day of serving. Follow steps 1-4. The gravy will be thicker than the day served since you will be adding additional liquid. Let cool slightly and place it into a freezer-safe container and into freezer. Or, the mixture can be refrigerated for up to 1 week. Remove from freezer and place in the refrigerator to thaw the night before serving. To finish the gravy, transfer the thick mixture to a medium saucepan and gently warm over medium-low heat. Add warm strained turkey drippings or stock. Add more stock if needed to reach the desired consistency. Stir in fresh herbs and serve warm.
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