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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Looks delicious!...................
I’m shocked!.....................
Napa Valley Cabernet, open, pour, drink.
🤣🤣🤣
Looks delicious!
~~~~~~~~~~~~~~~~
It is! Quick and easy way to fancy up plain ol’ cranberry sauce.
Yeah, if only I had grandkids….
You can borrow mine. They are spoiled demons................
LOL, thanks-I’ll pass!
I am offended that you did not do a “land declaration” before your recipe.
😁🙄😏........................
bttt
I do not like turkey so ham it is.
I like them both, so BOTH IT IS!...............
Thanks, and the same to you.
And thanks for all your posts.
That ain’t gravy. That’s a meal. Sounds delicious. Next day over buttermilk biscuits...and good strong coffee.
My daughter would eat it like it was soup!!.............
If anyone wants to try their hand at cranberry sauce from whole berries, I have the recipe for you. Hands down the winner in my family. It’s easy and has just a few ingredients.
https://sallysbakingaddiction.com/cranberry-sauce/
Ingredients
12 ounce bag cranberries, rinsed*
3/4 cup (150g) water
1/4 cup (60ml) fresh orange juice (about 1/2 large orange)
3/4 cup (150g) packed light or dark brown sugar*
1 teaspoon orange zest
1/2 teaspoon pure vanilla extract
Instructions
Read before you begin: You need fresh orange juice and orange zest. I recommend zesting the orange first, setting the zest aside, then cutting the orange for the juice. (Harder to zest a cut orange!) You need about half of a large orange for 1/4 cup juice. Juice the other half of the orange if you need more to yield 1/4 cup.
After rinsing the cranberries, set 1/2 cup cranberries aside. You will stir these in at the end for extra texture.
Combine the remaining cranberries, water, orange juice, and brown sugar together in a medium saucepan over medium heat. Stir occasionally as the mixture comes to a simmer. Once simmering, reduce heat to low-medium. While stirring occasionally, continue to cook until liquid has reduced and cranberries have burst and thickened, about 15 more minutes.
Remove from heat and stir in 1/2 cup reserved cranberries, orange zest, and vanilla extract. Sauce will continue to thicken as it cools.
Sauce is excellent served warm or at room temperature. Cover and store leftovers in the refrigerator for up to 5 days.
Notes
Make Ahead & Freezing Instructions: You can prepare the sauce 3 days ahead of time. Cool completely, cover tightly, then refrigerate until ready to use. Bring to room temperature or warm on the stove/in the microwave, if desired, before serving. To freeze, cool sauce completely. Freeze for up to 3 months. Thaw in the refrigerator, then bring to room temperature or warm on the stove/in the microwave before serving.
Special Tools (affiliate links): Zester | Citrus Juicer | Saucepan | Wooden Spoon
Cranberries: One 12 ounce bag is usually between 3 and 4 cups. You can use fresh or frozen cranberries. No need to fully thaw. Rinse the cranberries with water in a colander before using. No need to pat dry—some water droplets are fine.
Brown Sugar: I usually use 3/4 cup brown sugar, which makes a moderately sweet cranberry sauce. You can increase to 1 cup (200g) if you prefer your cranberry sauce extra sweet.
Find it online: https://sallysbakingaddiction.com/cranberry-sauce/
Are you supposed to peel the eggs or leave the shells on? JUST KIDDING. Thanks for the thread!
Beat me to it. 5 minutes in the microwave and no dishes to wash. Perfect.
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