Make turkey giblet stock and herbed bread stuffing.
Roast turkey:
Preheat oven
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.
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).
oasting pan.
Place turkey atop shallots.
Starting
neness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each
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.
burners. Add 1 cup stock to pan. Deglaze by bringing
Heat oil over moderate heat.
Brown neck and giblets 10-15 minutes.
Add remaining ingredients and simmer about 3 hours. Turkey parts will be very tender.
Pour stock through a mesh sieve into a bowl. Reserve gizzard and heart for gravy, if desired. Discard remaining solids.
Stock should measure 4 cups. Add more water or continue to boil if necessary.
Let stand until fat rises to the top and skim fat from top.
Let cool completely before chilling.
Skim fat before using.
0 minutes.
Strain the stock through a fine sieve into
Pour the turkey drippings into a very large frying pan.
Saute onions and celery until tender but still slightly crisp.
Stir bread cubes, macadamia nuts and pineapple. if desired, into the onions and celery.
Pour over the stock and beaten eggs. Fold in thoroughly.
Season with salt and pepper and serve in a warmed casserole.
en ready to make the turkey the next day, preheat
Make giblet stock while turkey is roasting.
Transfer roasted turkey to a large platter
To make giblet stock, combine giblets and water in saucepan; simmer 20 minutes.
Remove giblets and chop finely.
In separate saucepan stir together the fat and flour until blended.
Stir in broth, giblet stock, salt and pepper.
Simmer, stirring, 5 minutes until mixture thickens and no raw flour taste remains.
Stir in chopped giblets.
Cook 2 minutes until heated through.
***If not enough fat from drippings, add melted butter to equal 1/2 cup.
apple and half lemon in turkey cavity- reserve other half of
an.
Pour in the stock and bring to a boil
Place turkey giblets and neck into a
0 minutes.
Strain the stock through a fine sieve into
ablespoons of it. Add enough turkey stock to pan juices to total
ggs, 1/2 cup cream, turkey stock, cheese, and parsley, then stir
he potatoes and the turkey stock.
The stock should barely cover the