Patrick's Fast Turkey Gravy

• 15 ounces chicken broth (canned)
• 4 ounces heavy whipping cream (pre-warmed in microwave to about 100-degrees F.)
• 4 tablespoons turkey drippings
• 1 (1/2 ounce) packet chicken bouillon granule, herb-ox brand
• 14 teaspoon white pepper
• 2 tablespoons Wondra Flour
• 2 tablespoons butter
• 12 teaspoon salt (optional)

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. 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. Bring to a boil until the gravy thickens (it should do this very quickly), then remove from the heat.
4. If the gravy is too thin, sprinkle in a little more wondra flour and re-whisk over heat.
5. If it comes out too thick, just add more chicken broth over heat and whisk until desired thickness is achieved.
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.

chicken broth, heavy whipping cream, turkey drippings, bouillon granule, white pepper, wondra flour, butter, salt

Taken from www.food.com/recipe/patricks-fast-turkey-gravy-247834 (may not work)