Red Badger's Giblet Gravy Recipe ... Post YOUR Fave Thanksgiving Recipes!.........

Red Badger's Kitchen | Every Thanksgiving | Red Badger Posted on 11/23/2020, 8:42:14 AM by Red Badger

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......

I make it every Thanksgiving! It great poured over stuffing and turkey! Even all by itself!................

Coffee-Praline Crunch Ice Cream Cake

INGREDIENTS Yield: 8 to 10 servings

For the Fudge Sauce 1½ cups/355 milliliters heavy cream ⅔ cup/145 grams light or dark brown sugar 2 tablespoons unsalted butter ½ teaspoon salt ¾ cup/70 grams Dutch-process or natural cocoa, sifted 1 teaspoon pure vanilla extract

For Assembly Nonstick cooking spray 1½ quarts/48 ounces coffee ice cream (about 3 pints) 10 graham crackers (about 6 ounces/160 grams) 2 cups/340 grams chopped store-bought or homemade praline, plus more for serving ¾ cup/180 milliliters cold heavy cream, whipped to stiff peaks just before serving Add to Your Grocery List Ingredient Substitution Guide PREPARATION Step 1 Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl.

In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.

Step 2 Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften. Step 3 To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.

Step 4 Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with ⅓ of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another ⅓ of the ice cream, 3 more crackers, ⅓ more fudge sauce and the remaining praline. Finish with the remaining ⅓ of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.

Step 5 To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.)

Serve with the remaining fudge sauce, warmed, if desired.

Perfect elegance if you observe meatless Christmas Eve.

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Salmon en Croute / Ginger Champagne Sauce

Ingredients: Fillet of Shetland salmon (1.2 kg) Two Packs Frozen Puff Pastry (Defrosted) Piece of root ginger grated or fresh Japanese sashimi ginger Crystallised Ginger 4 Tangerines Teaspoon Cornflour Sprig of Thyme Sea Salt Freshly ground Pepper Saffron or Paprika Generous glass of Champagne, but Cava sparkling wine hwould do.

Take two fillet of fresh salmon, in two pieces. Salt the fillets with sea salt and pepper and fresh thyme. Grate some root ginger, or Japanese pink ginger if you’re so lucky, also a little crystalised ginger and apply the mixture to the flesh side of the fillets. Place the fillets, flesh side down in puff pastry, wrap,h sealing the whole parcel. and bake an a medium oven for about 30 minutes, the pastry will look “done”.

10 minutes before you take the salmon out of the oven, quickly saute the reserved piece of salmon in olive oil laced with ginger and tangerine zest, blend this mix and add the rest of the juice from 3 or 4 tangerines, empty into a small saucpan and add a teaspoonful of cornflour mixed with cold water to a thinnish paste. Thicken this sauce, add a bit of saffron or paprika for colour and add the Champagne just before serving.

Cookie Dough Popcorn / for kids

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Ingredients:
3 cups packed brown sugar
3/4 cup corn syrup
1 teaspoon Kosher salt
1½ cups melted butter
1 teaspoon vanilla extract
11 cookies worth of raw Cookie Dough
2½ gallons “popped” popcorn; approximately a quart before popping

Procedure:
Mix the brown sugar, corn syrup, salt, butter and vanilla in a sauce pot; boil until bubbly and thick, about 5-7 minutes. While still hot, pour the caramel over the popcorn in a large mixing bowl and use two, long handled, steel kitchen spoons to mix until the popcorn is evenly coated with the caramel. Next, spread the caramel popcorn onto 2 full sized sheet pans. Cut the frozen, raw cookie dough into small cubes about 1/3rd of an inch each. Sprinkle the diced cookie dough evenly over the pans of caramel popcorn. Bake at 350° for about 8 minutes, allow to fully cool, then break the popcorn into smaller, bite sized pieces.

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