Why don't you just drop off some lobster shells and chicken skins?
Ping!...................
Jack Daniels.
That’s it.
Looks really good! Love having the eggs in there too.
I eat that for several days. Sounds good.
My favorite is my mother’s stuffing:
1 large bag of torn assorted dried bread (I buy the “dressing bread” at the store bakery, but you could do this on your own - NOT cornbread, and NOT the little tiny cubes that come in the boxed stuffing mixes.)
1 lb pork sausage with sage seasoning
1 large onion, chopped
3-4 ribs celery, sliced
1 package of giblets from your turkey
Sage seasoning
Poultry seasoning
Water
Take the giblets and put them in about 2 quarts of water, and boil for at least 1/2 hour. SAVE THE WATER. Mince the organ meats, discarding any unwanted bits, neck bones, etc.
While the giblets are boiling, brown and break up sausage in a skillet. As it nears completion, add the onions and celery, continue cooking until onions are translucent, and celery is soft. DO NOT DRAIN; the sausage fat adds flavor and moisture.
In a very large bowl or pan, pour in the dressing bread, then the sausage with onion and celery, add the chopped giblets. Add a couple teaspoons each of sage and poultry seasoning; more or less to taste. Pour in some of the boiling water, mix well. Add water a little at a time, to desired moistness.
Portion out part of the prepared mixture, the amount you expect to use inside the turkey, to a different bowl, in order to avoid cross-contaminating from the turkey. Stuff the turkey with this part. Do not re-use this bowl or spoon until they have been washed.
Spray a casserole dish with vegetable spray; put the rest of the stuffing in this dish and keep in the refrigerator until about the last hour before eating. Bake @ 350, covered. Uncover the last 10-15 minutes or if it is too moist. If too dry, add water, chicken broth, or turkey drippings.
Oyster stuffing. Sounds weird, absolutely delicious.
Thanks - I am saving this for sure!
There are several of us in the family who are “low carb” in a serious way (think diabetes, heart issues) & I have gotten really good at making “regular” dishes low carb - still totally delicious, but ‘healthy’ for those of us with issues. This recipe can easily be low carb - use a low carb alternative for thickening instead of corn starch & use heavy whipping cream instead of milk/half & half. Voila!
15# turkey, brine for 24 hours.
Using a Kamado style ceramic grill get the temperature ‘settled in’ @ 160 to 170 degrees (you must use a heat diffuser and a drip pan with water of chicken stock)...
Cook for approximately 1 hour per pound...
When the thigh or breast hits 140F internal temperature, raise grill to 275F and remove when the internal temperature hits 155F. Tent with foil for 30 minutes.
Serve with mashed potatoes, champagne and beer.
Repeat roughly every 12 months...
Here is a thread from 2002 started by Carlo3b, one of the professional chefs that has graced FR through the years. I love this story of his Italian grandfather hosting the extended family's feast.
https://freerepublic.com/focus/news/779858/posts
And the recipes from Freepers everywhere are great, too.
How do you prepare the giblets when they are inside the turkey cooking in the oven?
I have noticed on several T-day feasts that the package of giblets came out of the bird with the stuffing?
IIRC my wife discards the package prior to roasting, but others roast them in the factory sealed roasting pack?
The same hostess, not so comfortable with ciphering...
With the first slice on the table, the bird hemorrhage and went into hypovolemic shock !!!
That non decimal minutes /hours thing can be tough.
I doubt recovery from that event is possible for me.
Why don't you just drop off some lobster shells and chicken skins?
On Thursday, I’ll be posting a video of me preparing Thanksgiving GARLIC turkey. It will be smoked turkey INUNDATED with garlic, garlic, GARLIC!!!
Gotta say though...that recipe sounds like what Mom used to make...except for the chicken livers.
I see a lot of lead dishes, here’s a vegetable:
A can of green peas, (or frozen), shrimp, celery (chopped), and Mayo. Mix, salt and pepper, put on table. Simple, tasty. Supplies a good veggy and a little seafood side for the bird.
wy69
Mine is much simpler.
Turkey broth, mostly from the drippings in the pan.
Salt and pepper
Arrowroot powder.
Mix the arrowroot with some cold water and stir until dissolved. Add as much turkey broth as you want and salt and pepper to taste.
Stir over medium heat until thick. MUST keep stirring or it turns into a gelatinous mass.
Arrowroot is a thickening agent that makes THE BEST GRAVY ever. It’s not pasty tasting like flour, and it doesn’t have that clear look that cornstarch does.
Arrowroot is also gluten free. It works for people with celiac who can’t do flour.
I also cook the giblets, except the liver, separately in a pot with onion and celery and also use that to make the gravy if there’s not enough drippings otherwise. It’s better than just water because at least it’s got flavor and you are not extending the gravy with tasteless water.
However you make your dressing, add a cup of whole, fresh cranberries.
You’ll not regret it.
Makers Mark, on the rock with a splash of cranberry juice......