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
- 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
- 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.