Posted on 11/23/2015 11:20:20 AM PST by Red Badger
My aunt, may she RIP, made this giblet gravy with eggs waaay back in the 50’s. To me, it is a necessity!..................
Chopped eggs? Interesting...
Found a Chowhound link about it.
http://www.chowhound.com/post/hard-boiled-eggs-gravy-740922
That’s the great thing about giblet gravy. You can add these types of things to make it your own version!.....................
Adding the chopped eggs may be a southern variation.
I boil the giblets, then mince the organ meat (not the neck), and add it to the stuffing, use that cooking water as the liquid for the stuffing. YUMMMMM
I love family traditions! :)
Adding eggs to gravies, and especially giblet gray, is an old southern tradition since before I was born............and I’m 60!.............
Use home made chicken stock instead of those nasty bullion cubes and I’m in.
Yes, I have done that myself. Once we bought a turkey and they LEFT OUT THE GIBLET package! GRRRRRRR.....................8^(
I knew what they were, but to see it written out as "Liver, Neck, Gizzard and Heart" just makes it seem less appetizing. 'Giblets' sounds so much better. :)
Of course! Homemade is always best!........................
When I used to make giblet gravy, found it best to throw away the livers. Now I make a much better gravy with just drippings. Bake turkey in cooking bag with one added quart of water to the cavity. When done, drain liquid from bag and de-fat. I then usually add a quart or two if chicken stock (big family), add 1 lb. 70-80% margarine (to replace poultry fat with veg. fat.) 1-2 tblsp. pepper, 3-4 tblsp. Kitchen Bouquet. Thicken with flour/water rouz through tea strainer to desired thickness.
Eggs are a must.
Interesting recipe. I put the neck in the middle of a square baking dish and add the chopped giblets to dressing and then bake the dressing separately. We use the same baking dish that my mom used - and nothing but dressing has ever gone in that dish which has to be at least 70 years old by now. Just a family tradition.
Have a Blessed Thanksgiving. Yeah for the Texans!
Jazz guitar instrumental “Giblet Gravy” by the great George Benson 1968....................
http://www.lyricswow.com/george-benson/giblet-gravy.html
Spaghetti Carbonara.
That’s why I included the ‘store-bought’ chicken livers and gizzards. Some people use the giblets in the stuffing. That way you can have BOTH!............
Very similar to mine except I put white wine in mine. :-)
Poultry fat is good for you! It’s not a ‘solid’ at room temperature!........like lard, beef fat or hydrogenated vegetable oils AKA margarine.......
http://www.huffingtonpost.com/judith-j-wurtman-phd/saturated-fat_b_5107298.html
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