Turkey Stuffing, Giblet broth and Gravy

These are not really recipes, more of basic guidelines to make parts of Thanksgiving dinner. I am sure there will be more recipe cards with better instructions.

Turkey Stuffing 

  1. Cook cornbread the day before- break up and let dry
  2. Cook giblets and neck slowly, 2-3 hours
  3. Crumble bread and add equal amount herb stuffing mix
  4. Chop onion, 1/2 green pepper, celery- brown to light brown in bacon grease
  5. Season bread crumbs
  6. Add onions, green pepper, celery and browned sausage to crumbs
  7. Moisten with giblet juice until moist, not soggy
  8. Wash seasoned butter inside of bird, stuff
  9. Lubricate foil well- lay strings out

Giblet Broth

  1. Giblets should cook the day before.
  2. For 18lb bird, giblets started with 3 quarts water (season after skimming)-very little salt
  3. Cook slowly 2 to 3 hours or more
  4. May add onion, peppercorns, celery, garlic clove, etc

Strain and split broth into two equal containers and store in refrigerator overnight

Use 5 cups to moisten dressing

Use 4 cups for gravy

Gravy needs 8 cups, the additional from bird juices when foil is opened.

Gravy

  1. 1 1/2 cup gravy in each gravy boat (6C for one refill each)
  2. Skim fat from bird drippings, combine with giblet liquid
  3. Use 2 T each fat and flour for each cup liquid
  4. Season with salt, pepper, garlic, poultry seasoning, curry powder, Worcestershire sauce, crumbled giblets

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