Epicurious
Most people seem to have a particular way they like their gravy. This one is of the thick, southern-style kinds that you serve on the side and is great for dipping your biscuit or potatoes in. Since everything is pureed, don't be too particular about how you chop the ingredients up. The thyme leaves don't have to be meticulously pulled from the stems; so long as the stems are tender enough to chop them up, too—that way everything comes together fast. An immersion blender comes in really handy here, but if you don't have one, a blender is just fine, too.