Melt the butter in a medium skillet over medium heat. Add the shallots and cook 5-8 minutes, stirring frequently, until softened and fragrant. Add the sage and continue cooking another 2-3 minutes.

Sprinkle the flour over the shallots, stirring for 1-2 minutes. Add the broth and bring to a boil, boil 5 minutes, or until thickened. Remove from the heat. Lightly season with salt and pepper. Strain, if desired.

Allow the gravy to cool, then store the gravy base in the fridge for up to 3 days.

To finish the gravy: Option 1: warm on the stove adding additional broth to thin and 1 tablespoon Worcestershire or soy sauce.

Optional 2: Once your turkey has finished roasting, remove the turkey from the roasting pan and strain the liquid into a glass measuring cup. Place the roasting pan over two burners.

Add the wine and bring to a boil, scraping up the browned bits on the bottom of the pan. Simmer for 3-4 minutes or until the wine has reduced slightly.

Reduce the heat to low and slowly whisk in the gravy base. Simmer until the gravy is smooth and thickened slightly, about 5 minutes. If needed, thin the gravy with the reserve broth from the roasting pan. Taste and season with salt and pepper. Serve warm.