A classmate shared this recipe with me over 30 years ago. Bless him for this one! (Who knew guys could cook this well!) No more making a roux that gets darker than we want. You always get a consistently thick, golden yellow gravy that's chock full of bits of goodness that you add.
And, if you happen to have leftovers (only because you doubled the recipe) it's just as delicious on rice the next day as it was on the dressing.
Give it a go and see if you don't agree that it's the best and easiest ever.