nto squares, and serve with giblet gravy on top.
tuffing mixture for the Mushroom Giblet Gravy.
Pour stuffing into a
inute stirring occasionally. As the gravy cools it will thicken so
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
s slightly more runny than gravy about 4 more minutes.
f this mixture for the giblet gravy.
Pour mixture into a
s butter basted. Trust this recipe of mine, and I guarantee
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.
Make turkey giblet stock and herbed bread stuffing.<
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).
cups chicken broth for Giblet Gravy).
Add sweet milk, enough
ressing and a pan of giblet gravy.
I sometimes use chicken
Bring stock and giblets to a boil.
Add bouillon and reserved stuffing mixture.
Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2-3 minute.
Meanwhile, saute mushrooms until browned in butter.
Add mushrooms to gravy with egg.
Salt and pepper, to taste.
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.
ECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES