Melt butter over medium heat; whisk in four and
cook, whisking constantly, 3-4 minutes or until
light brown. Slowly whisk in 4 cups stock.
Increase heat to medium; stir in sage, salt,
garlic powder, thyme and black pepper. Simmer
for 10-15 minutes.
To make ahead, cool gravy completely. Cover and
chill up to 3 days. Cook gravy (add stock if
needed) on medium-low heat for 15-20 minutes.
Originally Submitted
12/14/2017
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