Ingredients

1/4 cup of butter
2 small onions, finely diced
4 to 5 stalks of celery, finely diced
6 to 8 cloves of garlic, minced
1 leek (white only, sliced thin)
1 cup of white wine (optional)
1 quart of turkey stock reduced down to 1 pint
1/4 to 1/3 pounds honey bacon, sliced thin and cooked
1/4 to 1/3 pound honey-cured bacon, reserve the fat for a roux (see footnote on roux)
4 sprigs of thyme, chopped
2 sprigs of oregano, chopped
4 to 6 sage leaves, chopped
1/4 cup of parsley, chopped
1/8 cup of chives, cut thin
1 dash of Dijon mustard
Thickener: either cornstarch, arrow root powder or roux (see note below)
1/2 cup of cream or half-and-half cream
Salt and pepper to taste

In a 2-quart pan, saute with vegetables in butter. Saute 4 to 5 minutes. Deglaze pan with white wine. Cook down for a couple of minutes and then add the turkey stock. Bring the stock to a simmer and add in the remaining ingredients, except for the thickener, cream and salt and pepper. For a smooth gravy, puree the mixture at this point. Simmer for 5-10 minutes, at which point you will want to thicken stock/sauce and cook for 3 to 5 minutes.
For a low-fat gravy, thicken it with a cornstarch slurry or arrow root. For higher-fat, use a roux.

Cornstarch Slurry: Mix together 1/3 cup cornstarch to 1 cup cold water. Whisk in the cornstarch. Whisk into the stock mixture.

Arrowroot: This is a powder that is stirred directly into gravy or sauce. Pour as needed until desired consistency is reached.

Directions

Roux: The bacon fat mixed with flour at equal ratio. Cook until roux becomes blonde (if you undercook, the gravy has a pasty flavor). Then add to stock mixture. Finish the gravy with half and half or cream and salt and pepper.