Posted on 11/23/2020 6:42:14 AM PST by Red Badger
Ingredients:
1 pkg giblets from your turkey
1 tub pkg chicken livers
1/2 lb chicken gizzards
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cubes chicken bouillon
2-3 stalks celery minced
1 medium yellow onion minced
1 quart water
2 (14.5 ounce) cans chicken broth
6 hard-cooked boiled eggs
2 tablespoons cornstarch
1/2 cup milk or Half and Half
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Directions:
In a 2 quart or larger pot, simmer the giblets, livers, and gizzards, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes or until the gizzards are tender. If you have a pressure cooker it's half that time.
Drain liquid, and reserve in pot. Put onions and celery back into pot, simmer while doing the rest.
Chop turkey and chicken livers, mince turkey and chicken gizzards and strip and chop neck neck meat and return to pot.
Add chicken broth to your reserved liquid 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 milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
Nutrition Facts: Who cares!!!!!! It's THANKSGIVING!!!!..........
I make it every Thanksgiving! It great poured over stuffing and turkey! Even all by itself!................
Ping!...................
Jack Daniels.
That’s it.
Creamed sweet potatos, butter And jack Daniels. Toasted marshmallows on top
That’s dessert!.....................
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.
Protein!.................
Lol
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!
Wow. Interesting
Granny called it “Egg Gravy” because she knew some of the kids wouldn’t eat it if they knew what was all in it LOL.
BTTT
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...
My son-in-law will not eat it once HE found out what was in it!.............
Isn’t it kinda difficult to stuff an oyster?.................
Thank you!
Looking forward to a YUMMY Thanksgiving!!
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