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In a small saucepan over medium heat, melt butter.
Whisk in flour and cook, whisking constantly, until golden, about 1 minute.
Whisk in pan drippings. (If you have more than 1 c. drippings, use it up and reduce the amount of broth.)
Bring mixture to a boil, then reduce heat to medium-low.
Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.
Whisk in broth, sage, and thyme and return to a simmer; season with salt and pepper.
Cook, stirring occasionally and gradually adding more broth if needed, until flavors have melded and desired consistency is reached, about 10 minutes.