save 3 cups chicken broth for Giblet Gravy).
Add sweet milk, enough
DIRECTIONS FOR TURKEY:
NOTE: Even though
br>Bake at 400 degrees for 30 minutes or until lightly
f the stuffing mixture for the Mushroom Giblet Gravy.
Pour stuffing into
t in the same oven for a couple minutes.
When
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.
FOR THE BISCUITS:
Wash
et too hot its bad for the gravy).
2. Cut the
For the bubble and squeak boil
For the gravy:
In a heavy-bottomed
ow you like it.
For the gravy, leave the skillet as
ntil ready to roast.
For the gravy, tip the stock into
FOR THE KOFTA:
Soak and
lastic wrap and refrigerate it for about 24 hours prior to
il till golden brown.
For the gravy:
Chop the onion
Make turkey giblet stock and herbed bread stuffing.<
ressing and a pan of giblet gravy.
I sometimes use chicken
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