Make turkey giblet stock and herbed bread stuffing.
Roast turkey:
Preheat
Remove turkey from roasting pan.
Pour pan drippings into large measuring cup, fat will rise to top.
Return 4 tablespoons fat to roasting pan.
Discard remaining fat.
Reserve broth (about 1 1/2 cups).
nto squares, and serve with giblet gravy on top.
butter basted. Trust this recipe of mine, and I guarantee
tuffing mixture for the Mushroom Giblet Gravy.
Pour stuffing into a
Have both ham and turkey sliced at least 1/8
Make turkey giblet stock by coarsely chopping vegetables and bringing the celery rib, carrot, onion, chicken broth, water, reserved neck and giblets, bay leaf and mixed fresh herbs to a boil. Skim froth. Simmer 2 hours or until liquid is reduced to about 6 cups. Pour stock through a fine sieve into a bowl. Complete Sage and Red Currant Gravy by combining the pan juices from the chicken or turkey, turkey giblet stock, currant jelly, sage leaves, water and cornstarch.
Place turkey giblets and neck into a
ntil ready to complete the gravy.
Don't worry if
cups.
Place the turkey roasting pan with drippings over
or 3 hours while turkey cooks.
When the meat
cup adobo for gravy.
Marinate turkey: Rinse turkey inside and out
inute stirring occasionally. As the gravy cools it will thicken so
or top.
Put cold turkey, gravy and peas in dish; add
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
t of the turkey. There will be a giblet bag and
>turkey from the wrapping, remove neck and giblets (set aside for giblet gravy
cups of turkey broth or leftover turkey gravy. If using gravy instead of
he pan to get the best effect. Cook, stirring constantly until
an,and then place the turkey onto the rack with the