Heat the olive oil in a small fry pan. Add the garlic and shallots and cook until golden brown. Be careful not to burn them.
Add the wine to the pan and bring to a boil. Reduce the heat to medium and simmer until the wine is reduced by half, 5 – 7 minutes. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook stirring often for 2 minutes.
Add about 1 cup of the stock and continue to whisk until it is smooth. Gradually stir in the rest of the stock. Bring the mixture to a boil, reduce the heat and add the reserved garlic and wine mixture and the Italian Herb Blend.
Continue to simmer for 5 – 10 minutes until the gravy thickens. Give it a taste and add salt and pepper as needed.
Serve with turkey, dressing, or anything else you want to put it on.