knorr homestyle stock gravy recipe
Are you relieved when cooking the bird because it comes with the nice little packet that you add the broth to and viola, you have gravy? Ever end up with a bird without one of those packets? What about eating the leftovers and then realizing that you’ve ran out of the gravy? To me, the gravy is the best part! NO, don’t reach for a jar, can, or packet of gravy, make homemade instead! It’s really NOT hard at all.
I made just enough gravy to have three servings with this recipe. For Thanksgiving, you’d probably want to use the whole package of tubs to feed a crowd of six or more. You don’t want to run out! If you have the drippings from the bird, you can use that instead for the liquid portion of this recipe. If you want to just use boullion cubes, canned broth, etc. go for it! I just recently started using the stock tubs for this Knorr Homestyle Stock Gravy Recipe .
I never throw out my leftover gravy either. I put it in freezer containers and it’s ready to use when I need it. I do usually have to add a little water to thin it when reheating.
Rating
Cook time:
Total time:
Serves: 2-3 servings
Serving size: varies
- Knorr Homestyle Stock tub (LOTS of other substitutions listed under directions)
- 1 Tablespoon Flour (of course I used my Gluten-Free Mix)
- 9 - 12 oz water
- Other seasonings to taste (optional)
- Wire or Plastic Whisk (optional)
- Combine one Knorr Homestyle Stock tub and nine ounces of water in the pot.
- Heat on low to medium to help dissolve the stock throughout the water. The little clumps that you see are actually small veggie pieces that were cooked in with the stock to give it the yummy flavor.
- Blend one to one and a half tablespoons of flour into the remaining three ounces of water. Mix well. The flour will settle on the bottom if not well mixed. Pour into pot.
- IMMEDIATELY begin stirring with a WHISK to blend the flour mixture into the stock mixture. Continue whisking until completely smooth.
- Continue cooking over a medium heat to allow the gravy to thicken.If you are needing the gravy to cook faster, turn it up higher and it will boil, reducing the liquid content, but it will also burn VERY quickly as well. Use a clean spoon (out of the drawer so that it's cold) to sample your gravy. If you've read my recipes before, you know that my basic go to seasonings are garlic salt (or powder), seasoned salt, and Mrs. Dash. I added nothing.
- If you've cooked the gravy "forever" and just can't get it to thicken, add about a teaspoon of flour to the measuring cup and another ounce or two of water. Do NOT add the flour directly to the gravy or you will end up with a lumpy mess! SLOWLY add the flour and water mixture to the gravy pot. Yes, you need to add water to help thicken the gravy! You may also want to remove a large spoonful or two of the gravy to another cup or bowl and add cold water with flour mixture to gravy that you've already removed from the pot, This will also GREATLY reduce the chances of clumpy gravy. If you do end up with lumpy, clumpy gravy, you can simply use a slotted or holey spoon to strain them out.
- If your gravy is too thick, add more water and follow the steps above as needed.
- Enjoy your success of making HOMEMADE gravy! I used beef stock to make gravy to go with my pork chops. I only use chicken when I'm having dressing or special request.
- If you end up with leftover gravy, don't throw it out. It freezes well. You may need to thin it back down with a few drops of water before reheating.
If you end up with leftover gravy, don’t throw it out. It freezes well. You may need to thin it back down with a few drops of water before reheating.
Click the Dishing It Up Chef to go the my Lemon Icebox Pie recipe. Just click the froggy to see all of the recipes in the pie collection. Scroll down a bit further for the side dishes.
Are you interested in cooking up some new side dishes for Thanksgiving? Interested in my Cornbread Dressing and Gluten Free Substitutes? Click Chef Dishing It Up to get my recipe. Just click the froggy to see all of the recipes in the side dish collection. If you use any of our recipes for your Thanksgiving dinners, we’d love to hear about it. Leave a comment with the recipe that you decide to try.
THIS SOUNDS SO GOOD -I WILL GIVE IT A TRY–THANKS FOR THE RECIPE!!!
You’re Welcome! It is the second most popular recipe on my site. It took me several years to perfect my gravy making skills, but I’m the designated gravy maker in my family now. Let me know how it turns out for you!
Thank you. I live overseas and trying to cook American style meals. I was lucky and found these Knorr Stock at the local market. The flavor is great. Mashed potatoes here I come!
Hi Joshua,
Thanks for letting me know that you like the recipe! Happy Gravying!
I’ve been making gravy like this for years. It’s very quick and effective. You always get those people that look down their noses at you for not making everything from scratch using drippings but whatever you are cooking may not always render enough juice. I will also start my flour in a pan with a tablespoon of oil and cook that a minute but other than that you and I do this the same way. Great way to have a quick gravy to go with a family meal.