Posted on 11/20/2018 1:53:41 PM PST by Red Badger
Ingredients:
1 pkg giblets from your turkey 1 tub pkg chicken livers 1/2 lb chicken gizzards 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 cubes chicken bouillon 2-3 stalks celery minced 1 medium yellow onion minced
1 quart water 2 (14.5 ounce) cans chicken broth 6 hard-cooked eggs 2 tablespoons cornstarch 1/2 cup milk __________________________________________________________________
Directions:
In a 2 quart or larger pot, simmer the giblets, livers, and gizzards, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes. If you have a pressure cooker it's half that time.
Drain liquid, and reserve in pot. Put onions and celery back into pot, simmer while doing the rest.
Chop turkey and chicken livers, mince turkey and chicken gizzards and strip and chop neck neck meat and return to pot.
Add chicken broth to your reserved liquid or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
Nutrition Facts: Who cares!!!!!! It's THANKSGIVING!!!!..........
I make it every Thanksgiving! It great poured over stuffing and turkey! Even all by itself!................
OH that sounds good! I make my own cranberry sauce, but have always used water. OJ would be WONDERFUL.
Thanksgiving Dinner = “It’s ALL good!”
Add 1/2 pkg of Sun-Maid raisins!................
That’s how us guys do it! (sic)
This is it!..........................
FReepers should add their recipe ‘inventions’.
My MIL made turkey dressing with fresh oysters. We couldn’t find any so we substituted canned, smoked oysters. Now it’s a family tradition. Stuff the neck with this dressing and the main cavity with sausage dressing.
Also make a giblet gravy with similar ingredients to yours.
Have a blessed Thanksgiving RB.
Once you eat home made cranberry sauce you’ll never open another can again!..............
It may be a Southern thing. My family has always had eggs in gib gravy. Maybe chop about 1/2 inch square.
Oh, I know. My mother used to cook EVERYTHING from scratch.
Ahh, the memories.....
Any alternative to the Grand Mariner?
(oh here come the jokes....)
I mean something along the lines of real Maple Syrup...etc.
That is for sure!
Leave out the salt and put in a a cpl of tsp of fish sauce but add it late. Trust me on this. https://ourdailybrine.com/fish-sauce-taste-test/
It makes savory sauces sing. You will not taste fish. It will make the gravy taste deeper and richer.
You will thank me for this if you try it. (Worcestershire Sauce also contains fermented anchovies as an FYI)
Chili without fish sauce is a sin.
The OJ and Grand Mariner is amazing.
Some people add sage, but I don’t like sage in my gravy.................
Triple Sec
FReepmail
Triple Sec, Cointreau, Curaçao (liqueur), Orange flavoring..............
Thanks
I bake 1 lb fresh cranberries and 2 cups sugar covered in oven 350 degrees, then stir in 1 cup orange marmalade and 1 cup chopped toasted walnuts, then juice of one lemon. Yummy!!
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