| 5 | 15 | 15 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 10 |
| 4 tbsp | Cream, half and half, 10% M.F. |
| 5 cup | Turkey stock (use drippings from turkey pan and add stock to complete 5 cups) |
| 1 tsp | Kosher salt (to taste) |
| 1 tsp | Black pepper (to taste) |
| 1/2 tbsp | Xantham Gum (as needed for thickening, optional) |
Pour turkey drippings into a sauce pan over low heat. You likely won't have 5 cups of drippings from the turkey, so add in as much chicken stock as you need to complete the 5 cups, or however much gravy you want to have. Whisk in heavy cream or half and half slowly and heat over low heat until thickened. Add salt and pepper to taste.
If gravy is not thickening (due to not enough fat in the drippings, you can add 1-2 tsp of xantham gum for thickening.)
