• 3 tablespoons unsalted butter
• 1 carrot, peeled and chopped (1/2 cup)
• 1 celery stalk, chopped(about 1/2 cup)
• 1 onion, chopped (about 3/4 cup)
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 2 cups low-sodium beef broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• salt and ground black pepper, to taste

1. Heat butter in saucepan over medium-high heat.
2. When foaming subsides, add vegetables and cook, stirring frequently until softened and well browned, about 7 minutes.
3. Reduce heat to medium. Stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes.
4. Whisking constantly, gradually add broths.
5. Bring to boil.
6. Reduce heat to medium-low and add bay leaf, and thyme.
7. Simmer, stirring occasionally until thickened and reduced to about 3 cups, 20 to 25 minutes.
8. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids.
9. Adjust seasonings with salt and pepper.
10. Serve hot.
11. -OR-
12. We decided to remove just the bay leaf. Then, we mashed the solids and returned them to the gravy.

Fast, delicious, easy and no turkey drippings required! I made this terrific gravy two days before and froze it!! Then, I thawed it on the stovetop and added 1/4 cup of turkey drippings and whisked just to loosen it up before serving.