For each cup of gravy, leave 1 tablespoon fat drippings and all crusty brown particles in the roasting pan.
Sprinkle 1 tablespoon cornstarch into pan.
Stir over medium heat just until smooth; remove from heat.
Slowly stir in 1 cup Giblet Broth until smooth. Stir in reserved chopped giblets and neck meat.
Stirring, bring to boil over medium heat; boil 1 minute or until thickened.
Season to taste with salt and pepper.
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).
Cook giblet and neck with stalk of celery for 1 1/2 to 2 hours in 4 cups of water.
Remove from heat and pick meat from neck and chop giblets.
Reserve broth.
Combine drippings and flour.
Stir until smooth.
Gradually add giblet stock and eggs while cooking over low to medium heat.
Cook until desired thickness.
Stir in meat pieces.
Add salt and pepper to taste.
Make turkey giblet stock and herbed bread stuffing.<
nd, if necessary, add enough giblet broth or water to make
nto squares, and serve with giblet gravy on top.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
tuffing mixture for the Mushroom Giblet Gravy.
Pour stuffing into
oat and serve immediately.
Giblet Stock: In a stockpot or
s butter basted. Trust this recipe of mine, and I guarantee
ender.
Add to the giblet meat.
Break up the
cups chicken broth for Giblet Gravy).
Add sweet milk
Remove giblets and neck from turkey; reserve for giblet gravy. Cover giblets and neck with water; cook slowly until tender. Wash turkey thoroughly with cold water; pat dry.
Pour salt in palm of hand and rub over turkey and in cavity of turkey.
Combine chopped celery, onion and bell pepper in large boiler; cover with water.
Cook until onions are clear, celery very tender and most of water absorbed.
Cool.
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.
May use fresh ham, chicken or turkey.
Cook celery, pepper and onion together for juice.
Mix all ingredients together and add juice with cooked vegetables.
Bake at 250\u00b0 for one hour.
Recipe may be doubled for larger pan of dressing.
f this mixture for the giblet gravy.
Pour mixture into