tonite....I've cooked 4 necks, a few gizzards, and a few extra turkey tails in water with one carrot, a bay leaf, and some celery and some dried up leeks that I had.....I threw the liver in last for just a short time....I drained it all and will use the broth tomorrow for gravy with a little bit of the drippings....the meat from the necks I'll cut up for the dressing......
I have a convection oven and it cooks things pretty fast but it can also dry things out if you're not careful, so I will do the bag thing.....
I do have a problem with my cranberry sauce that I made from scatch yesterday...its a little too saucy, not firm like the can.....is that the way its supposed to be or should I throw it back on the stove and incorporate some more cornstarch?....any ideas anyone....its got a terrific taste and looks nice the way it is, however...
My cranberry sauce did the same. I cooked it and then ran it through a sieve, and today it's like thick goo. Nice texture and tastes OK but not jelled. I think if I heated it and stirred in some gelatin it would be better but am just going to leave it. The way it is I could use it as a sauce on some type of thing later on.... still thinking about that one. Maybe a coffee cake with crumb topping for Sunday morning, with cranberry sauce in it?