Posted on 11/26/2025 8:37:47 AM PST by Red Badger
POST YOUR BEST THANKSGIVING RECIPES HERE!..................
Red Badger's Great Giblet Gravy
1 pkg giblets from the turkey (Liver, Neck, Gizzard and Heart) 1 16oz pkg chicken livers 1 16oz pkg chicken gizzards
1 teaspoon sea salt 1 teaspoon coarse ground black pepper 2 cubes chicken bouillon 2 stalks celery, diced 2 medium yellow onions, diced
1 quart hot water (to begin) 2 cans chicken broth OR 1 can and 1 1/2 cups turkey drippings
6 hard-boiled eggs, diced 2 tablespoons cornstarch 1/2 cup COLD milk
Directions:
In a large pot, 4qt or similar, boil ALL the giblets, salt, pepper, bouillon, celery, onion and water for 1 hour. Add water as necessary to keep a rapid boil.
Remove giblets and reserve the liquid.
Chop the livers, gizzards heart and neck meat (removed from bones) and return to pot liquid.
Add chicken broth, 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 cold milk together and slowly add to broth. Stir well until thickened.
Reduce heat to low.
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Did I miss it? I thought it was tomorrow.
I’ve had those, but never been able to identify the part that was supposed to be ‘turkey’!..............
I always do the day before so people have time to prepare if they see something they like.................
I’ve never been able to do that...................
Just close your eyes and eat. Don’t try to ID anything.
Giblets is such a nice word...................
Seriously, I’m looking forward to the day that our kids start having US over for Thanksgiving or Christmas. One is in Kansas and the other is in Chicago. Daughter #1 and her fiancé will be coming in from Kansas for Christmas. Daughter #2 and husband will be here tomorrow and for Christmas.
We haven’t seen #1 in over a year.
A family favorite dish this time of year is a Pumpkin Pot!
https://cookingforthefamily2.blogspot.com/2012/10/pumpkin-pot.html
1) Make sure you get a pumpkin can FIT in the oven!!
2) You have to steam the pumpkin first (in the oven) with the pumpkin upside down (opened end down) . You should ROLL the pumpkin when this is finished. It’s very soft at this point - difficult to pick up and flip.
3) I recommend steaming the pumpkin in a large turkey pan with a rack. This makes it easy to remove from the oven and put the rack/pumpkin on a counter to flip.
Etc.....
Fill the grandkids full of sugar and caffeine then send them home...........😁.......Revenge of the Grandparents!.......
We didn’t have those when I was in.
We had ‘C Rats’............
You too!
Almost naughty.
It has a very nice, whimsical sound, but don’t eat any of that stuff!
My grown kids are coming over tomorrow to help cook. They are both comfortable in a chaotic working kitchen environment.
...My Respects to Mr. Watson. He desir’d you to enquire what Success we had in our Attempts to kill a Turkey by the Electrical Strokes.5 Please to acquaint him, that we made several Experiments on Fowls this Winter; That we found two large thin glass Jars, gilt (holding each about 6 Gallons, and taking 2000 Turns of a Globe of 9 Inches Diameter to charge them full, when the Globe works very well, and will charge a common half pint Vial with 50 Turns) were sufficient to kill common Hens outright; but the Turkies, tho’ thrown into violent Convulsions, and then lying as dead for some Minutes, would recover in less than a quarter of an Hour. However, having added Mr. Kinnersley’s Jarrs and mine together, in all 5, tho’ not fully charg’d, we kill’d a Turky with them of about 10 lb.wt. and suppose they would have kill’d a much larger. I conceit that the Birds kill’d in this Manner eat uncommonly tender...
Cranberry Relish
1 (14 oz.) can whole berry cranberry sauce
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 to 1/2 cup chopped walnuts
1/4 to 1/2 cup golden raisins
Mix together well. Best to prepare the day before and refrigerate overnight to blend flavors.
Adjust spices to taste. Nuts and/or raisins optional.
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