Thanksgiving - Gravy & Stuffing
Some of my family likes stuffing more than turkey. Start with cornbread. Make your own, or if you use packaged stuffing, try the ones made by Pepperidge Farm. Set aside 8 ounces of corn bread stuffing and an 8-ounce package of herb stuffing. Melt a quarter cup chicken fat or butter in a pan. Then, over medium heat, sauté 3 chopped onions and 1 minced clove of garlic. Cook until translucent. Combine the vegetables and fat with 2 well beaten eggs, 1 cup chicken broth and 1/2 cup finely chopped parsley. Add the packaged stuffing or homemade cornbread, and stir to combine. Use a fork to stir and keep it airy. Remember, the stuffing and the turkey should be cold and kept refrigerated. Don't overstuff: stuffing expands during cooking. Now, Let’s make gravy. Simmer 1 celery stalk, 2 carrots, a few parsley sprigs and the turkey giblets in 2 cups chicken broth. (Giblets are those innards you get with the turkey.) Simmer for about 1 1/2 hours or until tender. Strain the broth and pour into a bowl. Remove the gristle from the gizzard and chop the gizzard, liver and neck meat. Return the chopped meat to the broth and store it, overnight, in the fridge. The next day sauté 1/2 pound chicken livers in fat or butter until brown. Chop the livers finely, reserve. Combine 1/2 cup flour and 1/2 cup melted fat to make a thick, smooth roux. Add broth and chopped giblets. Add the chicken livers and simmer over medium low heat. Add the pan drippings. Believe me, this is a great gravy.