Posted on 11/21/2022 6:20:48 AM PST by Red Badger
Red Badger's Kitchen | Every Thanksgiving | Red Badger Posted on 11/23/2020, 8:42:14 AM 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.
Some people like it thick and some thinner, so adjust to your family's preferences......
Nutrition Facts: Who cares!!!!!! It's THANKSGIVING!!!!..........
I make it every Thanksgiving! It great poured over stuffing and turkey! Even all by itself!................
bttt
Venerable Freeper Humblegunner and I used to enjoy his old family recipe for Thanksgiving possum.
I remember watching the steam rise off the snowy windows on those cold November nights back in the day when it was just us, a laptop, and the fine possum odors wafting from his kitchen oven.
Take a two-by four, preferably not pressure treated, but it really doesn’t matter. Preheat the oven to 500 degrees.
Take four or five galvanized nails and nail the possum to the two by four. Do not skin or gut the possum. Do not oil or grease the two by four. Some people like to shave the possum. This is a matter of personal choice.
Cook possum on center rack for six hours. Do not baste. Allow to cool for 2-3 minutes
Scrape the possum off, remove the nails, and eat the two by four.
Happy Thanksgiving!
While not necessarily a recipe per se, anyone with a smoker large enough for a bird with offset fire/smokebox who has never smoke a bird should really try it.
Bring to room temperature over an hour, split the back and lay out as you would racks of ribs (it will NOT lay flat; that’s Ok). Smoke at about 210-230 until inner breast temperature is about 60-70% of done then tightly wrap in foil as you would ribs.
Leave wrapped in the smoker at a higher temp (250-300) until temperature is consistently at safe levels at multiple points in the bird.
Start early. You won’t regret it. The only risk is a delayed time of eating the main course, which translates to more beer/drinks. So have an adequate reserve ;-)
Footnoting the obvious: Prep the bird as per your preference, including prior brining or rub.
Sam’s sells whole smoked Turkeys, I saw them this weekend..............
Too funny. Reminds me of Alton Brown’s recipe for haggis
https://www.foodnetwork.com/recipes/alton-brown/haggis-recipe-1911083.amp
P
I’ve got to throw this one into the ring. It takes a while to make...but Holy Crap.
White Chocolate-Cranberry Cheesecake
I try to make gravy, but I usually get sauce(d).
In a one quart sauce pan, add
One bag fresh cranberries, rinsed and drained
One cup (fresh) Orange Juice
3/4 cup sugar
Bring to boil, then simmer until the berries have broken down, stirring often. Remove from heat, and let cool a bit.
Add:
3 tablespoons Grand Mariner, stir and let cool. Put in air tight container and let cool
Simply the best!
Leave out the sherry!................
Thank you, sir or madam, for this excellent recipe.
Mmmmmm......gimme the recipe.
Your gravy recipe looks delicious and one day I’ll make it, but for now, I need something ‘low carb’ and easy/quick, but still has to taste really good. This is my “go to” gravy recipe for the last couple of years .... very good, enough so that my SIL asked me to bring it this year as “the gravy” (she’s not making a separate gravy).
Keto Gravy
https://www.fourscoreliving.com/keto-gravy/
A lot of the recipes are styled as “Keto”, but I prefer to call them ‘low carb’ (yes, I do know all about ketosis, too). Just a note on the ‘low carb’ - I am serious about it (0-20 grams a day) and it’s for health reasons. My brother is the same and I have a nephew who is a Type 1 diabetic. We load up on protein first, then low carb dishes, & if we have room on our plates/in stomachs, we’ll have a spoonful or two of the ‘carby’ dishes (green bean casserole, corn pudding, etc.) just to get a taste. We do not feel deprived at all and are generally stuffed after one plate .... low carb food is very filling.
That being said, I found a Brussels Sprouts casserole a couple of years ago & with substitutions for making the sauce & topping, it is a low carb dish - so popular with everyone, that I have been bringing it for a couple of years now - hardly ever have leftovers. This is the original recipe:
Brussels Sprouts w/ Bacon, Mustard Cream & Parmesan
http://www.closetcooking.com/2011/11/brussels-sprouts-with-smoked-bacon.html
And last, but not least, the turkey. This recipe was passed down to me by an aunt, who got it from her DIL who had it passed down to her by her mom. This is the ‘go to’ turkey recipe in the family, if we are making a traditional bird (my brother has deep fried a bird & is smoking one this year - we still always have a ‘traditional’ option). This has been a “no fail” recipe for years AND it doesn’t take forever to make the bird. I’m doing an 18 pounder this year - will take maybe 3.5 hours .... 23 pounder last year that took 4 hours. The meat is fall-off-the-bone tender and very moist. This is not a recipe where you stuff the bird itself.
Note my aunt sent this note when she passed this recipe on to my mom/me:
Note (from Aunt H):
This is an unbelievably delicious recipe obtained by E’s mother when Reynolds Aluminum foil first became available. The turkey will be nice and moist (from the steam).
E said she always buys the cheapest turkey on the shelf in the grocery store.
Totally defrost turkey.
Bake @ 450° - open heavy foil last 20-30 minutes to brown (I generally do not do this - birds have all had great color).
Bake time per pound:
For 6 - 8 lbs, 1.5 to 2.0 hours
For 8 - 12 lbs, 2.0 to 2.5 hours
For 12 - 16 lbs, 2.5 to 3.0 hours
For 16 - 20 lbs, 3.0 to 3.5 hours
For 20 - 22 lbs, 3.5 to 4.0 hours
Wash turkey in cold water.
Wipe with paper towels.
Rub skin with butter, salt & pepper - place empty butter wrappers on wing tips. (I don’t wrap the wing tips)
Use HEAVY DUTY foil (2 large sheets put together by french seam in middle). Totally enclose turkey & fold foil so steam cannot escape.
This year, I’m doing an herbed butter rather than plain to slather on the bird, which should be extra delicious.
You’re welcome!
Many people just throw away the giblets, or give them to the cat or dog.
As a child I learned never to throw anything food-related away, like it was a grave sin!................................
Cranberry Fruit Conserve
https://www.foodnetwork.com/recipes/ina-garten/cranberry-fruit-conserve-recipe-1941951
Ha!
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