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!................
LOL!...........Well, it ain’t Swanson’s!...................
.... (it will NOT lay flat; that’s Ok).
+++++++++++++++++
My brother got a really nice smoker in the last year and a half & has been smoking away. He’s smoking a turkey this year (I’m doing a traditional turkey, too - something for everyone). I think he smoked just a breast last year and it was really good.
As for laying flat, you can “spatchcock” the bird. My brother actually spatchcocked a small bird (9 lbs) & roasted it last night as an experiment - it turned out “delicious” per their report. He’s smoking a 12 pounder for Thursday & I think he plans to spatchcock that one as well.
While I appreciate the temperature and times per pound, I have always cooked bird meat so that the leg joint falls away.
I’m familiar with that method, but I prefer omitting the extra work for the additional flavor and tenderness.
Doesn’t look too different from the recipe my mother used - and grandmother before her (grandmother from Virginia), except for the hard boiled eggs.
The liver, gizzard, giblets were considered treasures and used to make the gravy, my mother would mince them up fine, and toss them all together. There was never any left for leftovers, it was that good.
This year? No one wanted to do the extensive prep, shopping, cooking and clean-up so we agreed to make reservations instead. This way we can spend more time with family, some of whom are coming great distances.
Maybe next year.
That’s pretty much what happens with this bird recipe. My brother does the carving and just laughs because the legs fall off.
Soft, sweet, and full of jam, this sponge cake is easy to roll and makes for a simple yet impressive dessert from Betty Crocker Kitchens.
Ingredients 3 eggs 1 cup granulated sugar 1/3 cup water 1 teaspoon vanilla 3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Powdered sugar About 2/3 cup jelly or jam
Steps 1 Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening. 2 In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
3 Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. 4 Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.
Tips from the Betty Crocker Kitchens tip 1 Increase eggs to 4. Beat in 1/4 cup unsweetened baking cocoa with the flour. If desired, fill cake with ice cream instead of jelly or jam. Spread 1 to 1 1/2 pints (2 to 3 cups) slightly softened ice cream over cooled cake. Roll up cake; wrap in plastic wrap. Freeze about 4 hours or until firm. tip 2 Make jelly roll cake as directed adding 2 teaspoons grated lemon peel to batter with flour. Omit jelly and spread cake with 2/3 cup purchased lemon curd or make Lemon Curd. Roll as directed. Store covered in refrigerator. tip 3 Make jelly roll cake as directed substituting 1/2 teaspoon almond extract for the vanilla. In small bowl, whip 1/2 cup whipping cream, 2 teaspoons powdered sugar and 1/4 teaspoon almond extract to stiff peaks. Spread over cake and roll as directed. Store covered in refrigerator.
Now that is funny!!!!!! First laugh of the day! Thanks.
Bttt
You’re obviously hungry. bkmk
I’m ALWAYS hungry this time of year!.................
I made this for a family dinner event and everyone loved it. I am going to do it again for Thanksgiving.I like Molly Yeh’s recipes. Her sides and salads are always interesting.
https://www.foodnetwork.com/recipes/fried-turkey-breasts-with-cranberry-mayo-11942056
That Brussels sprout recipe is wonderful. Have used it a lot. I like 🐾Closet cooking recipes.
I use Poultry seasoning and/or sage depending on what I have.
Some people use crumbled sage sausage in the dressing, so extra sage isn’t necessary unless you really like it ‘sagey’..............
a little bit of cornstarch
I don’t know what that is, but it ain’t turkey gravy.
Easy Refrigerator Rolls
Makes 5 or 6 dozen
(disclaimer - I don’t often put the dough in the fridge - I just bake them the same day - although to make a couple of days ahead and bake them on serving day saves time under pressure :-)
Ingredients:
1 cup sugar
2 sticks butter, softened (I use salted and add a teaspoon of sea salt)
(if you use unsalted butter then use a teaspoon of regular salt)
1 cup hot water
2 packages yeast, or 2 tablespoons yeast
2 beaten eggs (room temperature)
5 cups unbleached all purpose flour
1 cup self rising flour
Another stick of butter, melted, to dip rolls in after cutting.
Place sugar, salt and butter in a large bowl, and pour the hot water over that. Stir until the butter is melted. Check the temperature to make sure it’s not so hot that it would kill the yeast, but warm enough to cause the yeast to work. I think the temp is about 114 if you’re using a thermometer to check.
Add the yeast and gently stir.
Stir in the beaten eggs, then add the flour a cup at a time and blend after each addition.
When it’s all mixed together, either cover and put in the fridge to roll out later, or let it sit on the counter until it’s basically risen to double it’s original volume.
Spread wax or parchment paper on the counter, or use a dough board, and flour this well. Line a large pan with parchment paper (I need at least two large rectangular cake pans to bake them all at once).
Roll out about half the dough into a rectangle, a little less than a half inch thick. Cut the dough into long strips, then cut these into rectangles. Dip the end of each rectangle halfway into the melted butter, then fold in half and place in the pan. Leave room between them to give them room to rise and bake evenly.
Repeat with the second pan, then preheat your oven to 350. When doubled in size, bake until golden brown.
It’s not the cornstarch, it’s the corn mash!
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