Recipe courtesy Gabriel Claycamp, of the erstwhile Seattle’s Culinary Communion cooking school.

Ingredients

1/4 cup butter
1/4 cup shallots, minced
1/2 cup flour
5 cups turkey or chicken stock, hot
1/2 cup coffee
2 tablespoons molasses
Kosher salt and pepper to taste

Directions

To make roux: Heat a sauté pan over medium heat and add butter. Sauté shallots until tender, about 6 minutes. Sprinkle in flour until the mixture looks like wet sand. Allow roux to cook, stirring constantly, until it starts to smell nutty, about 8 minutes.
Add stock and coffee, and bring to a boil. Scrape the bottom of the pan to get any stuck-on bits incorporated into the mixture. Simmer for 30 minutes, until thickened and well flavored. Add molasses and simmer 5 more minutes. Strain. Salt and pepper to taste. Serve with turkey.