Here Ya go, there may be a Delivery Fee. But Click Away.
Posted on 11/20/2018 1:53:41 PM PST by Red Badger
Man I could reach thru the interwebs and eat it right off your post.
God bless you for cooking with love, and good flavors. In fact, God bless everybody who is cooking over Thanksgiving.
Thanks, chef. BUMP!
I don’t get the hard boiled eggs. I would think the lumps of egg whites in the gravy would be objectionable and not add much to the taste. I would just put in the yolks.
BTW, that new(er) WM by me has those cans of vegetables for 25 cents again (they did this last Thanksgiving).
Green beans were all I saw though I thought they had peas and maybe carrots last year.
Bought 12 to extend the dog food if nothing else.
That sounds pretty close to the reciepe that an old GFs mom from NM used to make. It was pretty good.
Try hearts instead. Im told that some people with an egg allergy don’t have an egg allergy exactly and its actually specifically related to chickens. If your egg allergy isn’t too severe, you could try duck eggs if you can get your hands on some or maybe another bird (not that many other birds would likely be laying this time of year but Ive had ducks that went almost all year). Ive heard some people who react poorly to chicken eggs do better with duck.
Thumbs up on the gravy recipe.
Ditto for the stuffing/dressing recipes and the homemade cranberry sauce.
I enjoy reading about family food traditions and preferences, especially for holidays.
Peach
OK, here’s mine.
Ingredients for my killer turkey stuffing:
Giblets from your turkey, 1 tub chicken livers, 1/2 lb chicken gizzards.
1/2 tsp salt, 1 Tbsp black pepper, 1 Tbsp garlic or a chopped clove.
4 Tbsp Lea & Perrins Worcestershire Sauce, 20 dashes Peychaud’s Bitters,
and 2 cubes chicken bouillon. Some chicken broth if needed to liquify.
A can or two of mushrooms, artichoke pieces and black olives are a nice touch.
2 - 3 stalks celery, 2 medium yellow or white onions, and a can of smoked oysters.
One bottle of table white wine (Reisling, Chablis, etc) or Champagne.
6 hard-boiled eggs, 1/2 cup milk. Some softened butter for sauteeing. 2 eggs for later.
1 - 2 cups sourdough bread crumbs mixed with crumbled soda crackers or more.
Optional for a spicy life: use some chili powder or diced green chiles!
Directions:
Open the bottle of white wine or champagne. What you don’t drink, you will use.
This will take you about two hours but you will be busy, don’t worry.
Start the neck boiling for an hour or longer while you prep and clean the bird.
Hard boil the eggs and chill. When the neck is soft, use a fork to separate the meat.
My suggestion is to clean up everything as you go. It helps the timing of the steps.
In a skillet, sautee the gizzards, neck and heart with butter and Lea & Perrins till brown.
Set aside for a few minutes while you chop them. Then sautee the chopped onions.
Set them aside while you sautee the livers similarly, and chop.
Then re-add and cover it all and simmer for 45 minutes, adding spices and bouillon.
You can set some of this aside to make a killer gravy with the drippings from the bird.
Move everything to a pot. Reduce the liquid if it’s too wet, simmer for 1/2 hour or more.
Here you can add auxiliary stuff like mushrooms, olives, and such.
Meanwhile chop the celery but hold it back to last.
Meanwhile, crunch up the breadcrumbs and crackers, not too fine.
If you have some leftover rice or tortillas, you can add it too.
Now move it all to a big mixing bowl, add breadcrumbs and chopped eggs.
Add 1/2 cup milk and a couple raw eggs to bind it to a gooey mess.
If you need more liquid, use some chicken broth or white wine.
Mix in the chopped celery with your hands.
Add the whole smoked oysters last, inserting gently.
You can poke holes with a butter knife. This is an important step for flavor.
Sprinkle the top with Peychaud’s Bitters, 20 dashes or so.
Apply into the bird front and back, overstuffing it. Lace it up with wire.
Any leftover you can put in a baking pan, cover and cook with the bird
for the last 45 minutes. Uncover when you brown the bird for a crusty top.
Just add water, and eggs...
I gotta admit the eggs thing is a new one on me.
Chopped hard-boiled eggs I assume? (based on earlier posts)
Here Ya go, there may be a Delivery Fee. But Click Away.
They really ADD to the texture and the flavor of the mix! They really also add color contrast so that the mix looks great!.................Try it, you’ll never not use eggs again!.......................
Yes, definitely hard boiled! they are the best part!........................
Still missing the whiskey and beer.
But overall, looks good.
Hey Carlo, you still posting? Cooking with still going?
T-day is YOUR day old FRiend!
I will give it a try. I’ll probably use 2 packages. How many eggs do you recommend? 2-3? I imagine it’s about 2-3 cups of gravy.
Depend’s on you and your guests’ tastes. I typically use more eggs because I love them, but some people don’t. I would just use 2 eggs to try it out for your own taste................
My wife uses eggs to make deviled eggs for Thanksgiving so I have to let her have the most!.................
Yah I think I’ll go with 2. I do love deviled eggs. Haven’t ever made them.
Simple.
Hard Boil eggs.
Halve.
Remove all ‘yellers’
Mash up with half as much pickle relish and/or finely diced onion
Put back in eggs.
Sprinkle with red pepper (optional).
Eat..................
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