make it every Thanksgiving! It great poured over stuffing and turkey! Even all by itself!................
______________________________________________
What about the smashed potaters. You do pour giblet gravy over the smashed potaters too, right?
Sounds delicious. What’s time are you serving? I’ll be there!
Worth repeating, stealing and tagging
You left out the beer and whiskey.
Mmmmmmm mmmmmmm mmmmmm. Thanks, Red Badger.
How to I order? There’s no “add to cart” button.
In a sauce pan, add
1 pkg, cranberries
1 cup Orange Juice
¾ cup sugar
Bring to boil, reduce heat and simmer for 45 mins, stirring frequently. Remove from heat, add 2 Tbl. GrandMariner.
Chill 4 hours. Yummy
I’m a-goin’ huntin’ for the annual Thanksgiving Recipe Thread. Haven’t seen it yet this year.
Hard boiled eggs? Interesting! Never heard of that. How small do you chop them? Will have to try this.
Sounds great. The hard-cooked eggs is an unusual add-on. What’s the purpose of the eggs, do you know?
Who knew there was a recipe with measurements?
Thanks for sharing this recipe. I boil and then chop up the giblets for the stuffing, use the boiling water for the liquid.
Brown 1 lb of Sage sausage, break apart clumps. Without draining, add (at least) 2 small onions, chopped, and 4 ribs of celery sliced to similar consistency. Do not drain off the sausage grease; it will moisten and flavor the stuffing.
(I do that part ahead of time.)
Boil the giblets in enough water to cover, 30 minutes or longer, chop very finely.
Use dried out “dressing bread” from the grocery bakery (bigger pieces and more variety, less seasoning than the prepared stuffing mixes). It is probably most of a loaf of bread, could make your own.
Mix together with enough of the boiling water (can add chicken broth if needed), to desired consistency.
We like “medium” on the scale of very dry to very moist dressing/stuffing.
YUM
Thanksgiving Dinner = “It’s ALL good!”
FReepers should add their recipe ‘inventions’.
My MIL made turkey dressing with fresh oysters. We couldn’t find any so we substituted canned, smoked oysters. Now it’s a family tradition. Stuff the neck with this dressing and the main cavity with sausage dressing.
Also make a giblet gravy with similar ingredients to yours.
Have a blessed Thanksgiving RB.
I have been doing pretty much this recipe for years, but never added the eggs. Might try it one day, but not on Thanksgiving - mess it up, and no gravy.
THAT would be unmitigated disaster.
Wow, I will be trying that. Thanks!
Man I could reach thru the interwebs and eat it right off your post.
God bless you for cooking with love, and good flavors. In fact, God bless everybody who is cooking over Thanksgiving.
Thanks, chef. BUMP!
I don’t get the hard boiled eggs. I would think the lumps of egg whites in the gravy would be objectionable and not add much to the taste. I would just put in the yolks.