Embrace the mighty bouillon cube! These flavorful little nuggets add dimension to herby gravy without the hassle of reserving and defatting the drippings from your turkey. You can blend the gravy to make it silky smooth, or leave it more rustic with bites of sweet onion.
- 2 chicken bouillon cubes, crushed into crumbs
- 5-6 cups low sodium chicken broth
- 8 tablespoons unsalted butter
- 1 sweet onion, finely chopped
- 2 teaspoons kosher salt, plus more to taste
- 1/ 4 teaspoon freshly ground black pepper, plus more to taste
- 1 clove garlic, minced
Add crumbled bouillon cubes and 6 cups chicken broth to a pot. Bring to a simmer over low-medium heat until bouillon cube dissolves, whisking periodically. Remove from heat and place aside.
In a large saucepan, melt butter over medium heat. Add onion, ½ teaspoon kosher salt, and black pepper. Cook until onion is translucent, about 5 minutes. Add garlic and herbs. Stir 1 more minute. Whisk in flour, stirring constantly until thickened, about 1 minute, to create a roux.
Gradually whisk in bouillon broth, stirring constantly to avoid lumping. Bring to a boil, then reduce to a simmer. Season with salt and pepper to taste. Whisk until thick. If it's too thick for your preference, add broth 1/4 cup at a time, whisking to incorporate until desired texture is reached. Remove from heat.