e turky neck, heart and gizzard with 4 cups of water
Make turkey gravy this way:
Place gizzard, heart and neck in saucepan and cover with water.
Withhold the liver until near the end of the cooking, since it requires only 10 to 15 minutes.
preheat oven to 350.
break up the carcass and place it in a large stock pot with all ingredients.
cover with cold water.
put pot in oven,turn the temperature down to 200.
leave in oven at least 8 hours, the longer the better, up to 24 hours.
remove from oven.
strain through colandar removing all ingredients leaving stock.
(I save the gizzards to put in turkey stuffing and gravy) use stock for making gravy, as liquid in stuffing or making delicious turkey pine nut soup.
int, the giblets (heart, liver, gizzard) can be added and sauteed
he garlic and the heart, gizzard and neck meat for 20
he neck and giblets (heart, gizzard, liver). Use the heart and
Place neck, gizzard, liver and heart in pan
Combine ground beef, sausage, pork, and onion in a skillet. Brown.
Cook the gizzard (and whatever else you have) for 10-15 minutes. Grind up.
Cook and mash the potatoes.
Combine all cooked items. Add salt, pepper, and celery salt.
Refrigerate. Re-heat in oven when ready to prepare meal.
poon until smooth. Separate the turkey skin from breast by sliding
one inside the other. Place turkey in the bag-lined pot
Slide hand under skin of turkey breast to loosen skin. Spread
o 325\u00b0F. Sprinkle main turkey cavity with salt and pepper
Boil turkey heart, liver and gizzard for 1/2 hour, cool and grind in meat grinder.
Also, grind the carrots and onion and store in separate containers in refrigerator until ready to stuff turkey.
Then, mix all ingredients together and loosely stuff turkey.
Yields 12 cups.
or 3 hours while turkey cooks.
When the meat
igh heat, place neck, heart, gizzard, vegetables, and salt in enough
Use the stock (juice) from cooking the neck and gizzard to moisten the dressing. Start with 1 cup of stock and add the rest of the ingredients. Taste for seasoning before adding egg or oysters.
(We prefer it without the oysters.)
Makes enough for a 12 to 14 pound turkey.
ome chicken or turkey broth.
Toss
head. Cover; chill.).
For turkey:
Mix butter and herbs
om the cavity of the turkey and reserve for the