You will love having this Quick and Easy Make Ahead Gravy recipe in your collection.
Although I’ve written a cookbook and have been writing hundreds of recipes over the past 10+ years, I’m (admittedly) not very good at roasting a turkey. And I’m not much better at making the gravy with the drippings to go with it. This recipe is a lifesaver for me. It’s an easy make ahead gravy that you can make from scratch, and you don’t need a turkey or the drippings to make it.
This recipe comes from a cookbook by Chad and Donna Elick: The Simple Kitchen- Quick and Easy Recipes Bursting with Flavor. I have followed Chad and Donna’s blog- The Slow Roasted Italian- for many years, so it’s super exciting to see that they’ve published their first book! I love this book because it’s filled with things that I’d actually make for dinner. And it’s family-friendly kind of fare. In other words, it’s a cookbook you’d actually find useful when trying to think of things to make for dinner!
Here are a few recipes in the book that have caught my eye: Down Home Pot Roast with Carrots & Potatoes, Kickin’ Southern-Style Pulled Pork, Chicken Broccoli Alfredo with Fettuccini, Meatball Parmesan Skillet, Creamy Beef Stroganoff with Egg Noodles, Chili Lime Steak Bites, Pan-Fried Firecracker Pork Chops, Chicken Alfred Tortellini Soup, Spiced Brown Sugar-Roasted Sweet Potatoes, 40-Minute Milk and Honey Dinner Rolls, No-Bake Rocky Road Avalanche Bars, Legendary Pecan Pie Bars and Ooey Gooey Fudgy Chocolate Brownies.
There is a picture of every single recipe in the book. I LOVE THAT!
This easy gravy recipe is the sort of recipe that is great to have around if you’re just roasting a turkey breast… or if you’re serving mashed potatoes and you need a quick and easy gravy recipe to go with them. You can make either a beef version of the gravy or a chicken version.
How to make Quick and Easy Make Ahead Gravy:
Broth and bouillon cubes are heated together until the bouillon dissolves in the broth.
In a pan, melt the butter and whisk in flour, onion powder, rosemary, sage and thyme. Whisk in the hot broth. Simmer, and whisk until smooth. Season with salt and pepper. That’s it! Can you believe how easy it is to make?
It’s very good! I’m not sure I’ll make gravy any other way from here on out. And since I wimped out and ordered a turkey already roasted from our local gourmet market… you can bet that I’ll be making this gravy at home this Thanksgiving.
Let me know what you think!
Quick and Easy Make Ahead Gravy
Recipe Details
Ingredients
- 2 cups reduced-sodium beef or chicken broth
- 2 beef or chicken bouillon cubes
- 4 tablespoons unsalted butter
- ¼ cup all purpose flour
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- ½ teaspoon dried sage
- ¼ teaspoon dried thyme
- salt and pepper, to taste
Instructions
- Combine the broth and the bouillon cubes in a microwave-safe container (I like to use a 2-cup pyrex measuring cup). Use all chicken for chicken gravy or all beef for beef gravy. Microwave for 1 minute and stir. Repeat until the bouillon cubes have dissolved (about 2 minutes). Do this in a small saucepan on the stove if you don't use a microwave.
- Melt the butter in a medium saucepan over medium-high heat. Add the flour, onion powder, rosemary, sage and thyme. Whisk to combine and cook for 1 minute, whisking occasionally to cook out the floury taste. Whisk the hot broth into the flour mixture. Bring the gravy to a boil, decrease the heat to a simmer and whisk until it is as smooth as silk, about 1 minute. Taste and season with salt and pepper, as desired.
In all honesty, I was not expecting to love this, but needed a no drippings gravy because we are smoking a turkey breast tomorrow. Holy crud, it is sooooooooo good though!!! The flavor is amazing and I LOVE having my gravy all done before the big day. Thank you so much!!!
yay!
Can you freeze it for later?
I’m not sure about freezing gravy. Maybe Google to see what others say?
Can cornstarch be used instead of flour to make this gluten-free?
Sure!
As a child, I often made gravy for my Mother from the “drippings” of the main meat dish. I have tried alternative gravies – both of my feeble attempts and packet gravy mixes. The latter usually taste as bad as Army gravy.
Gravy, with flour, is unusual where I reside (VietNam) so discovering this recipe was a God send.
Thank you!
How far in advance can you make the gravy?
You can make it a day or two ahead, but just know that it will thicken a lot… so maybe add more broth when heating to serve.
I’m hoping this recipe for gravy will be one to use for the rest of my life – I’m 70! I will certainly let you know what the reaction is for this on Thanksgiving….but we still use chicken broth for turkey, right? I’m subscribing to your recipes and am planning to get the Italian cookbook you mentioned. I’m retired and finally taking an interest in cooking!
You can find turkey broth in some markets– especially around Thanksgiving. You can use either!
My family loved this recipe. Thank you
I printed this recipe out for later use. With all my of turkey gravy gone to family on Thanksgiving day I didn’t have any left for the left over turkey and dressing. I made this gravy and it was an absolute hit with my family. I could not believe how good it was and tasted pretty darn close to turkey gravy with all of spices that are added. I used unsalted chicken broth since I was using bouillon. This recipe is a keeper for all year.
I am going to try the beef gravy but will probably omit the sage. Thanks for posting this recipe in time for Thanksgiving. I hope all of your readers try it.
Thanks- it was a big hit at our Thanksgiving dinner this year too!