nto squares, and serve with giblet gravy on top.
tuffing mixture for the Mushroom Giblet Gravy.
Pour stuffing into a
Make turkey giblet stock and herbed bread stuffing.<
cups chicken broth for Giblet Gravy).
Add sweet milk, enough
ressing and a pan of giblet gravy.
I sometimes use chicken
o serve.
DIRECTIONS FOR GIBLET GRAVY:
In a large skillet
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.
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.
nd, if necessary, add enough giblet broth or water to make
Cook heart, gizzard, neck, celery and onion until tender; drain.
When cool enough to handle, chop giblets rather fine. Blend drippings and flour; add broth and cook, stirring constantly until gravy thickens.
Add salt and stir in giblets.
Heat and serve.
Crumble cornbread and white bread and add spices to mixture. Stir and smell and taste.
Add broth, if needed.
Saute the celery, onion and bell pepper in butter or broth.
In one 9 x 12-inch pan, place one-fourth of the chicken in bottom.
Pour 6 cups of dressing over and mix.
Makes 4 roasting pans (9 x 12-inch) full of dressing.
Can use one large roasting pan. Reserve 1 cup dressing mix for giblet gravy.
o taste.
For the gravy, finely dice the boiled egg
mall, pieces.
Place the gravy into a large pot.
Make two recipes of cornbread according to the
Dissolve bouillon cubes in boiling water; add giblets, neck, celery, and onion.
Cover and simmer for 2 hours or until giblets are tender; strain, reserving giblets.
(Do not add seasonings; the bouillon will have yielded enough.) To thicken gravy, combine flour and a small amount of cold water; add to broth.
Cook, stirring constantly, until slightly thickened.
Dice giblets and stir into gravy before serving.
br>Add 2 more cups giblet broth, stirring to blend.
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.
emoving stuffing.
To make gravy, place the original roasting pan
f giblets; chop.
Combine giblet broth and turkey drippings in
In a saucepan, on low heat, combine the butter, flour and salt until smooth.
Add the chicken broth.
Mix well.
Add the giblets and eggs.
Cook, simmering and stirring constantly, until thick.
Pour in a gravy boat and serve!