Strain juices from roasted poultry into measuring cup. Reserve 1/4 cup of fat and pan juices; discard the rest of fat.
In saucepan, heat the 1/4 cup fat and stir in the flour until blended.
Combine poultry stock with pan juices to make 2 cups. Slowly stir in juices to the blended flour, stirring constantly to avoid lumping.
Cook and stir gravy until smooth and simmer 5 minutes.
Add cooked chopped giblets.
In a heavy skillet or saucepan, melt butter.
Add flour; blend and stir well until flour is medium brown.
(Do not let this mixture burn; stir constantly.)
Add poultry stock; blend and stir well.
Cook slowly until mixture begins to thicken.
Add chopped giblets, pepper and Accent; continue cooking and stirring.
Add chopped eggs; blend well until gravy becomes thick enough to serve over rice and dressing as desired.
but still delicious.
Bring stock to boil in saucepan.
dd the lentils and the stock - and any of the herbs
an of water with the stock in a large saucepan.
large pot, heat the stock, add the rosemary sprigs, thyme
Crumble cornbread and white bread.
Pour over it the stock or water with butter.
Add onions (finely chopped) and eggs.
Salt and pepper to taste.
oftened. Add garlic, paprika, mustard, poultry seasoning, salt and pepper, cook
ize was included in the recipe, but judging from other recipes
Stage 1.
Heat the stock.
Then in a separate
Saute the celery and onions in butter until tender.
The sage, poultry seasoning, salt and pepper are all to taste.
If too moist, add saltine crackers (about 12); if too dry, add more stock (or chicken broth).
Bake at 350\u00b0 for 30 minutes.
ird. Put them in a stock pot.
Cut off the
While pasta is cooking according to directions (even spaghetti works well in this recipe) heat oil, onions, and poultry in a skillet till brown.
Measure or prepare the other ingredients then add all (but the pasta) to the onions and poultry.
Cook over medium-high heat until all ingredients are hot.
Drain and serve pasta with a serving of the hot mix on top.
Saute onion and celery in butter in a 4-quart stock pot or saucepan about 2 minutes.
Add remaining ingredients and mix well. Pour into greased 2 1/2 to 3-quart casserole and bake in 350\u00b0 oven 45 to 60 minutes.
Makes 10 to 12 servings, enough for 10 to 12 pound turkey.
nd set aside.
Heat stock in a saucepan until simmering
Heat stock until boiling.
Mix cornstarch with cold water and stir into stock.
Remove from heat.
Beat eggs and stir into stock.
(The eggs will look like threads.)
Add scallions and a drop of sesame oil as garnish and serve.
epper. Set aside. Add chicken stock.
Line an extra-large
In a large stock pot, bring salted water to
egetable mixture and the chicken stock. Set heat on high and
n a saucepan with the stock and bring to the boil