Posted on 11/20/2018 1:53:41 PM PST by Red Badger
make it every Thanksgiving! It great poured over stuffing and turkey! Even all by itself!................
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What about the smashed potaters. You do pour giblet gravy over the smashed potaters too, right?
Sounds delicious. What’s time are you serving? I’ll be there!
Worth repeating, stealing and tagging
You left out the beer and whiskey.
I pour this over EVERYTHING!
Even the cranberry sauce!.......................
That’s during the Cowboys game!................
Mmmmmmm mmmmmmm mmmmmm. Thanks, Red Badger.
You da Man!
>>Thats during the Cowboys game!<<
COPIOUS amounts.
A little in the gravy couldn’t hurt.
How to I order? There’s no “add to cart” button.
In a sauce pan, add
1 pkg, cranberries
1 cup Orange Juice
¾ cup sugar
Bring to boil, reduce heat and simmer for 45 mins, stirring frequently. Remove from heat, add 2 Tbl. GrandMariner.
Chill 4 hours. Yummy
I’m a-goin’ huntin’ for the annual Thanksgiving Recipe Thread. Haven’t seen it yet this year.
Hard boiled eggs? Interesting! Never heard of that. How small do you chop them? Will have to try this.
Sounds great. The hard-cooked eggs is an unusual add-on. What’s the purpose of the eggs, do you know?
My aunts always added them so I do too. They make it taste more creamy!...............
Who knew there was a recipe with measurements?
I use a standard egg slicer, slice them one direction, then hold the slices together and put them back in cross-ways and re-slice, so it’s about an 1/8 inch pieces I guess...........
Thanks for sharing this recipe. I boil and then chop up the giblets for the stuffing, use the boiling water for the liquid.
Brown 1 lb of Sage sausage, break apart clumps. Without draining, add (at least) 2 small onions, chopped, and 4 ribs of celery sliced to similar consistency. Do not drain off the sausage grease; it will moisten and flavor the stuffing.
(I do that part ahead of time.)
Boil the giblets in enough water to cover, 30 minutes or longer, chop very finely.
Use dried out “dressing bread” from the grocery bakery (bigger pieces and more variety, less seasoning than the prepared stuffing mixes). It is probably most of a loaf of bread, could make your own.
Mix together with enough of the boiling water (can add chicken broth if needed), to desired consistency.
We like “medium” on the scale of very dry to very moist dressing/stuffing.
YUM
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