Ha! Ms. Judy....that’s funny. That’s what I was called at work....only it was Miss Judy lol.
I didn’t make my dip - making it tomorrow (I guess that would be today), and those olives will just set if off nicely.
Well, Chez Kalamata sounds like a busy and interesting place! A Greek and and Yankee....fun times! We always made gravy with the giblets as well. I know, it does sound gross, but so good. I’ve never used cornbread though - I’ll bet it makes a hearty stuffing. I’m making a big roast chicken today as well, so I’ll be making stuffing with that.
What do you do with the ground white meat from the turkey? It’s ground up after it’s cooked? Do you use it for sandwiches?
Two fridges full of Thanksgiving yumminess - ahhhh, even more for which to give thanks! Bless you both, and enjoy those leftovers!
I never thought of adding kalamatas to artichoke dip. they don’t overwhelm the flavor?
of course i haven’t done kalamata’s trick of soaking and removing some brine from the olives yet; that might make the olives usable in a lot more dishes!
Good afternoon Judy. Another cold day here.
I liked chewing on the gizzard. Not fond of the liver. Although I do like beef liver if cooked right.
>>What do you do with the ground white meat from the turkey? It’s ground up after it’s cooked? Do you use it for sandwiches?
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We buy several turkeys. Some white meat we cook, some we freeze and then cook, and some white meat Mr. K grinds and freezes, to be used in place of ground beef, oftentimes mixed with pork as well.
I just made my easy version of dolmathis, and used a combo of ground turkey and ground pork. The taste of mixing them together is one that we both enjoy.
@Cottonball: yes, de-salting and reflavoring them is good. Sometimes, depending on the source or brand, they are not so much salty as they are mostly vinegar (instead of olive oil).