Step 1: In a large saucepan, combine the turkey stock, wine and shallots and bring to a simmer.
Step 2: Cook over moderate heat, stirring occasionally, until reduced by half, about 45 minutes.
Step 3: Strain the stock into a large bowl
Step 4: Wipe out the saucepan.
Step 5: Melt the butter in the saucepan.
Step 6: Add the flour and cook over moderate heat, whisking frequently, until deep golden, 4 to 5 minutes.
Step 7: Whisk in the strained stock and the reserved turkey pan drippings and bring to a simmer.
Step 8: Cook over moderately high heat, whisking occasionally, until the gravy is thickened, about 5 minutes.
Step 9: Stir in the 1 teaspoon of fish sauce and 1/4 teaspoon of Worcestershire sauce and season with salt and pepper.
Step 10: Add more fish sauce and Worcestershire sauce to taste. Serve hot.
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