how to make turkey gravy
- Thread starter Cassie
- Start date
How rushed will you be?
I have a great recipe for giblet gravy, but it requires a lot of work. I got busy putting finishing touches on everything else last year and turned over the giblet gravy to someone else. NEVER turn over a recipe to someone else.
I finally pulled out a jar of turkey gravy from the cupboard and nuked it for a minute. Voila! EVERYONE was happy.
I have a great recipe for giblet gravy, but it requires a lot of work. I got busy putting finishing touches on everything else last year and turned over the giblet gravy to someone else. NEVER turn over a recipe to someone else.
I finally pulled out a jar of turkey gravy from the cupboard and nuked it for a minute. Voila! EVERYONE was happy.how busy will I be?
pretty busy, I think. I usually don't mess with the giblets at all. I don't stuff my turkey as no one likes stuffing all that well. So maybe opening a jar of turkey gravy from the store is the answer. No one will ever know if I put it in the pan before everybody gets here. Except you-know-who if he reads this post.
Thanks for the tip.
Cassie
pretty busy, I think. I usually don't mess with the giblets at all. I don't stuff my turkey as no one likes stuffing all that well. So maybe opening a jar of turkey gravy from the store is the answer. No one will ever know if I put it in the pan before everybody gets here. Except you-know-who if he reads this post.
Thanks for the tip.Cassie
Well, Cassie...
[said in a voice loud enough for Garry Owens to hear], it's MY understanding that the store-bought jars of Turkey Gravy improve one's capability in the flatulence department. Of course, as you mentioned, your dinner guests will never know, so will take full credit for any improved capability in the above-mentioned department.
DEFINITELY go with the ones that don't mention low-fa<s>r</s>t, and get the jars...not the cans.
[said in a voice loud enough for Garry Owens to hear], it's MY understanding that the store-bought jars of Turkey Gravy improve one's capability in the flatulence department. Of course, as you mentioned, your dinner guests will never know, so will take full credit for any improved capability in the above-mentioned department.
DEFINITELY go with the ones that don't mention low-fa<s>r</s>t, and get the jars...not the cans.
Poor Garryowen. I see he has quite a reputation, huh? Well, just between you and me, last year's festivities here had some gas problems, but it wasn't Garry, it was my nephew!! Garry wasn't even here, but we emailed him with details of the odiferous afternoon. Come to find out, my nephew had overloaded on hot wings the night before. I hope this year he won't do that since Garry is planning on attending. Things could really get interesting. (This is really thread drift, but since it's my thread, and it's just you and me so far, it's OK. I'm not sure Vipper would like a fart thread in her kitchen though.
)Will let you know how things turn out.
PS: Son just said that after last Thanksgiving, someone gave nephew a can of Beano for Christmas.
W
Wimpy
Guest
Well here’s one anyway. Cass.
When baking the turkey put the tail, neck, wing tips, gizzard (optional) in a pan with a lid with 3 or cups of water , 1 tbs of powdered chicken stock. (base) , 2 cloves garic (whole) ½ small onion (not chopped ) simmer on low for 2 to 3 hrs. (take the fat off of the turkey parts except the wing tips , and tail for that is very hard to get off) at the time when turkey is about done; remove all dabree (ha) from the broth.
Drain broth from turkey being baked ( I bake mine in a cooking bag) and add this to the other stock. (note: It is best if possible to let this cool and skim the fat off first, but since this is hard to do because of timing I do 2 different things: 1. Don’t add the turkey drippings the first meal. 2 just add some of the turkey drippings , perhaps about 1/3, then add all together and rethicken the next thousand meals. Ha.
In a ½ cup of cold water stir in 2 tbs cornstarch, and 2 tbs of tapioca starch, stir about ½ of this into the stock . stir once in a while while stock is coming back to a boil. When it comes back to a slight boil , remove and if it needs to be thickened more, take off of heat and stir in some more cornstarch/tapioca mixture kind of slowly. If needed place back on the heat until it comes back to a slight boil. thicken to desired thickness.
NOTE: A secret to keep lumps from forming is not to add the thickening while the mixture is boiling. It is better to stir it in and then place the stock back of the heat if necessary. It will thicken below the boiling point.
I make a lot of gravy for you can make some turkey pies later and use it. OR on leftovers , or to make soup, or etc. You can even freeze it and use later. (makes good chow main also)
The reason for using tapioca is because it is slightly gooey and doesn’t thin out so back in time. However all tapioca makes for two much of a gooey gravy. ½ and ½ works fine.
You use the chicken stock above instead of salting for you get more gravy that way, and the powdered chicken stock salts it.
I don see this kind of gravy unhealthy at all. Just has a small amount of thickening, and you can let the turkey drippings cool and take the fat off before adding . It is the Kind of gravy they make from fat drippings and flour that you want to avoid. (the old flour gravy) even with that kind you can do a 1/2 flour gravy and 1/2 clear stock gravy and it is not too bad.
When baking the turkey put the tail, neck, wing tips, gizzard (optional) in a pan with a lid with 3 or cups of water , 1 tbs of powdered chicken stock. (base) , 2 cloves garic (whole) ½ small onion (not chopped ) simmer on low for 2 to 3 hrs. (take the fat off of the turkey parts except the wing tips , and tail for that is very hard to get off) at the time when turkey is about done; remove all dabree (ha) from the broth.
Drain broth from turkey being baked ( I bake mine in a cooking bag) and add this to the other stock. (note: It is best if possible to let this cool and skim the fat off first, but since this is hard to do because of timing I do 2 different things: 1. Don’t add the turkey drippings the first meal. 2 just add some of the turkey drippings , perhaps about 1/3, then add all together and rethicken the next thousand meals. Ha.
In a ½ cup of cold water stir in 2 tbs cornstarch, and 2 tbs of tapioca starch, stir about ½ of this into the stock . stir once in a while while stock is coming back to a boil. When it comes back to a slight boil , remove and if it needs to be thickened more, take off of heat and stir in some more cornstarch/tapioca mixture kind of slowly. If needed place back on the heat until it comes back to a slight boil. thicken to desired thickness.
NOTE: A secret to keep lumps from forming is not to add the thickening while the mixture is boiling. It is better to stir it in and then place the stock back of the heat if necessary. It will thicken below the boiling point.
I make a lot of gravy for you can make some turkey pies later and use it. OR on leftovers , or to make soup, or etc. You can even freeze it and use later. (makes good chow main also)
The reason for using tapioca is because it is slightly gooey and doesn’t thin out so back in time. However all tapioca makes for two much of a gooey gravy. ½ and ½ works fine.
You use the chicken stock above instead of salting for you get more gravy that way, and the powdered chicken stock salts it.
I don see this kind of gravy unhealthy at all. Just has a small amount of thickening, and you can let the turkey drippings cool and take the fat off before adding . It is the Kind of gravy they make from fat drippings and flour that you want to avoid. (the old flour gravy) even with that kind you can do a 1/2 flour gravy and 1/2 clear stock gravy and it is not too bad.
Taz
Deceased
GOOD gravy is a science and work. Make it the easy way. Take the bulk of the grease off the drippings, leaving the drippings in the pan and on the stove burners. Prior to this take a can of Creamed Celery and a can of Cream of Chicken, or Mushroom, whip together in a bowl with one can of water. Take one or two packages of dry Knorr Turkey gravy mix and mix it into the soup mix and then into the drippings and cook. The Knorrs will thicken it up. Don't add salt, there is enuff in the mix and the soup. People rave about my gravy....if they only knew!!
Taz
Taz
I'm gonna try that, Taz.
I bought a few extra jars of Heinz turkey gravy, but I DO feel like a derelict serving something from a jar. It's a helluva lot easier than the giblet gravy recipe, and with SO coming home this Saturday and two of my kids rolling in on Wednesday, I'm already tired thinking about all the cooking I'll be doing before and after Thanksgiving, let alone for the event itself.
I bought a few extra jars of Heinz turkey gravy, but I DO feel like a derelict serving something from a jar.
It's a helluva lot easier than the giblet gravy recipe, and with SO coming home this Saturday and two of my kids rolling in on Wednesday, I'm already tired thinking about all the cooking I'll be doing before and after Thanksgiving, let alone for the event itself.
W
Wimpy
Guest
The Rewards Of Doing it yourself;
Ok so you have more money than brains , or ambition. ha. and so you go buy a can of gravy .
Now I know that Clinton started a pattern of lying especially for the liberals, but those of us who have pride and honor ,; ,: lets be honest and don tell our guests or give them the impression that we made the gravy. If we opened the can.
Hold on to your pride and get it back which ever may be the case and tell the truth: "This is just canned gravy ones. " Mostly anyone with any smarts will know the difference any way. The can stuff is heavy in flour or cornstarch taste and has the lack of meat flavor, not to mention that is will probably be more salty.
One time an acquaintance gave me a loaf of bread they said they made. I could tell right off it was Rhodes frozen bread. I had to put the acquaintance under the heat lamp , but they finally admitted to lying.
Tell the truth ones. It’s not worth adding to your sins. Ha ha. (wink wink nudge nudge)
It makes one feel good to make a dish from scratch and be able to truthfully acknowledge the making of it.
The good feelings are worth it all ones.
Sure open a can , but admit it.
Ok so you have more money than brains , or ambition. ha. and so you go buy a can of gravy .
Now I know that Clinton started a pattern of lying especially for the liberals, but those of us who have pride and honor ,; ,: lets be honest and don tell our guests or give them the impression that we made the gravy. If we opened the can.
Hold on to your pride and get it back which ever may be the case and tell the truth: "This is just canned gravy ones. " Mostly anyone with any smarts will know the difference any way. The can stuff is heavy in flour or cornstarch taste and has the lack of meat flavor, not to mention that is will probably be more salty.
One time an acquaintance gave me a loaf of bread they said they made. I could tell right off it was Rhodes frozen bread. I had to put the acquaintance under the heat lamp , but they finally admitted to lying.
Tell the truth ones. It’s not worth adding to your sins. Ha ha. (wink wink nudge nudge)
It makes one feel good to make a dish from scratch and be able to truthfully acknowledge the making of it.
The good feelings are worth it all ones.
Sure open a can , but admit it.
Oh, dear......Oh, my!!!!
I bought 3 jars of turkey gravy this week!! I am fessing up, Wimpy. However, I am more inclined to try Taz's recipe. I agree that good gravy is a science and work. That's why I bought the jars. I could give it to the food bank instead. Your recipe sounds really good, but I will have to buy the Knorrs mix. Hope someone has it on sale next week. This is exactly what I was looking for. Wish I had come in the "kitchen" before now. It's not too late. will let you know what I decide to do.
Anita -- stop thinking of all the work you will have to do, and instead concentrate on how much fun you will have with your family. Maybe you won't be so tired. BTW, my mephew plans to eat hot wings night before Thanksgiving. When things get dull for you, just think of us and what those hot wings will be doing to our celebration!!! Time for the beano, I guess.
Cassie
I bought 3 jars of turkey gravy this week!! I am fessing up, Wimpy. However, I am more inclined to try Taz's recipe. I agree that good gravy is a science and work. That's why I bought the jars. I could give it to the food bank instead. Your recipe sounds really good, but I will have to buy the Knorrs mix. Hope someone has it on sale next week. This is exactly what I was looking for. Wish I had come in the "kitchen" before now. It's not too late. will let you know what I decide to do.
Anita -- stop thinking of all the work you will have to do, and instead concentrate on how much fun you will have with your family. Maybe you won't be so tired. BTW, my mephew plans to eat hot wings night before Thanksgiving. When things get dull for you, just think of us and what those hot wings will be doing to our celebration!!! Time for the beano, I guess.
Cassie
W
Wimpy
Guest
Roger
Just a shame to waste all that broth. I guess a person could put it in mt. butter cups and freeze it. Then take it out and make soup or gravy out of it later. ?? Ya know: Mostly, the difference between soup and gravy is : "Just how thick it is"
Hey a confession: I keep a few cans of chicken and beef gravy on the shelf. I use it when I have no real stock to make gravy. So so ha.
One time they had turkeys for 15 cents per lb and I bought 2 large ones. Thought I'd can it and use it for the Dog for his food. It was so good that we ended up eating more of it than the dog. ha. That is a good way to do. You can open a home canned qt. or pt drain the juice off , thicken it and have a quick meal of turkey gravy and pots.
Gravy is one of the simple and easier things to do. "Really ones." "No lie."
Hey I want ya all to know : I have been enjoying these posts on cathys kichen. Now if you could just get wimpy to shut up some. ha.
Just a shame to waste all that broth. I guess a person could put it in mt. butter cups and freeze it. Then take it out and make soup or gravy out of it later. ?? Ya know: Mostly, the difference between soup and gravy is : "Just how thick it is"
Hey a confession: I keep a few cans of chicken and beef gravy on the shelf. I use it when I have no real stock to make gravy. So so ha.
One time they had turkeys for 15 cents per lb and I bought 2 large ones. Thought I'd can it and use it for the Dog for his food. It was so good that we ended up eating more of it than the dog. ha. That is a good way to do. You can open a home canned qt. or pt drain the juice off , thicken it and have a quick meal of turkey gravy and pots.
Gravy is one of the simple and easier things to do. "Really ones." "No lie."
Hey I want ya all to know : I have been enjoying these posts on cathys kichen. Now if you could just get wimpy to shut up some. ha.
Thanks for the encouragement, Wimpy. 
And, no, we don't want you to shut up. You seem to have a lot of great suggestions for us. Maybe I will rethink giving the jars of gravy away. Could add them to my preps.
Our newspaper had an article about making gravy last night. I saved it out to read later, but found nothing new in it. Taz's recipe sounded far better than anything in that article. And, of course, when I have the time I can try your method, too. Just keep those ideas coming!
Cassie
And, no, we don't want you to shut up. You seem to have a lot of great suggestions for us. Maybe I will rethink giving the jars of gravy away. Could add them to my preps. Our newspaper had an article about making gravy last night. I saved it out to read later, but found nothing new in it. Taz's recipe sounded far better than anything in that article. And, of course, when I have the time I can try your method, too. Just keep those ideas coming!
Cassie
Real cooks think EVERYTHING is easy, Wimpy.
Obviously, you have tons of experience cooking, canning, etc. It also sounds like your family eats anything you cook. You probably ALSO have a deep freeze or an oversized refrigerator/freezer. With just the two of us here now [and more normally only the ONE of me], the problems we face are NOT wasting a few cups of broth, but how to keep meals down to NO leftovers that will grow fur in the frig. Our refrigerator/freezer is adequate for two people. Holiday cooking tends to burst it at the seams.
I found all the stuff today for the gravy Taz suggested, and that's the one I'm gonna make. I have no problem admitting that the gravy was brought to you by Campbells and Knorr. The Heinz stuff WILL be used, and I think it's quite tasty, myself. It just won't be used on Thanksgiving Day. My pumpkin pie and apple pie will ALSO be brought to you with the help of Mrs. Smith. She makes it, and *I* bake it.
As Cassie pointed out, it makes no sense [at least TO ME] to spend my time coring and slicing apples for a pie, or carving out a pumpkin to get ingredients that Mrs. Smith already took the time to do. I want to spend my time with my family. That IS what it's all about, right? So, we compromise...a little bit of homemade with a little bit of already made, and it tastes so good that everyone takes some home and there's no fur in our frig.
Obviously, you have tons of experience cooking, canning, etc. It also sounds like your family eats anything you cook. You probably ALSO have a deep freeze or an oversized refrigerator/freezer. With just the two of us here now [and more normally only the ONE of me], the problems we face are NOT wasting a few cups of broth, but how to keep meals down to NO leftovers that will grow fur in the frig. Our refrigerator/freezer is adequate for two people. Holiday cooking tends to burst it at the seams.
I found all the stuff today for the gravy Taz suggested, and that's the one I'm gonna make. I have no problem admitting that the gravy was brought to you by Campbells and Knorr. The Heinz stuff WILL be used, and I think it's quite tasty, myself. It just won't be used on Thanksgiving Day. My pumpkin pie and apple pie will ALSO be brought to you with the help of Mrs. Smith. She makes it, and *I* bake it.
As Cassie pointed out, it makes no sense [at least TO ME] to spend my time coring and slicing apples for a pie, or carving out a pumpkin to get ingredients that Mrs. Smith already took the time to do. I want to spend my time with my family. That IS what it's all about, right? So, we compromise...a little bit of homemade with a little bit of already made, and it tastes so good that everyone takes some home and there's no fur in our frig.
W
Wimpy
Guest
Ok Anita
Of course we all are different and have been raised different. I have finances to buy about anything I want, but just can't get over the way I was brought up (thank heavens) I don't- 'waste .' No fur balls grows in our frig, (not too much and not too often anyway) because we eat the leftovers before we start a fresh new meal. However we love leftovers and have the imagination to know how to utilize them into other fresh meals. Hey girl I even like to eat leftovers cold. Cold Beans ? yep love them. Ever had a cold bean sandwich with some onion on it ? Not too bad girl.
Yes we are all different. I used to use a saying when I was posting on the prudent bear investing board: "WE are all like snowflakes" "beautiful but all different" Left when the boss said to refrain from such phrases as : "God haters" ha. Not to get on other subject but we conservatives are called "Hate Groups" by the deceivers, so what is wrong with saying the truth and calling those who would take God out of our lives "God Haters".
As a matter of fact we go overboard when cooking meals just so we will have a lot of leftovers. We love em. I have seen some left over recipes on here and perhaps the day after thanksgiving we should have some more ????
Another point is: Do we live to eat or eat to live ? We don need a fresh meal all the time. Just need a good balanced diet. I say diet because those of us who eat to live are on a constant diet all of our lives.
Love ya snowflakes. Bob
Of course we all are different and have been raised different. I have finances to buy about anything I want, but just can't get over the way I was brought up (thank heavens) I don't- 'waste .' No fur balls grows in our frig, (not too much and not too often anyway) because we eat the leftovers before we start a fresh new meal. However we love leftovers and have the imagination to know how to utilize them into other fresh meals. Hey girl I even like to eat leftovers cold. Cold Beans ? yep love them. Ever had a cold bean sandwich with some onion on it ? Not too bad girl.
Yes we are all different. I used to use a saying when I was posting on the prudent bear investing board: "WE are all like snowflakes" "beautiful but all different" Left when the boss said to refrain from such phrases as : "God haters" ha. Not to get on other subject but we conservatives are called "Hate Groups" by the deceivers, so what is wrong with saying the truth and calling those who would take God out of our lives "God Haters".
As a matter of fact we go overboard when cooking meals just so we will have a lot of leftovers. We love em. I have seen some left over recipes on here and perhaps the day after thanksgiving we should have some more ????
Another point is: Do we live to eat or eat to live ? We don need a fresh meal all the time. Just need a good balanced diet. I say diet because those of us who eat to live are on a constant diet all of our lives.
Love ya snowflakes. Bob
Wimpy --
Those cold bean/onion sandwiches you eat: are those green beans or baked beans? I imagine that's a "no-brainer" but I thought I would just ask to be sure. Can't see you eating a sandwich with green beans and onions hanging out over the bread. Then again, maybe I can!
Anita:
I have a couple of pepperidge layer cakes in my freezer. Had a sale this week and with a coupon, each only cost a quarter. Got two pounds of margarine for baking free with sale and coupon. Still waiting for Mrs. Smith to put out some reasonable coupons. I like those cream pies of hers.
Cassie
Those cold bean/onion sandwiches you eat: are those green beans or baked beans? I imagine that's a "no-brainer" but I thought I would just ask to be sure. Can't see you eating a sandwich with green beans and onions hanging out over the bread. Then again, maybe I can!
Anita:
I have a couple of pepperidge layer cakes in my freezer. Had a sale this week and with a coupon, each only cost a quarter. Got two pounds of margarine for baking free with sale and coupon. Still waiting for Mrs. Smith to put out some reasonable coupons. I like those cream pies of hers.
Cassie
W
Wimpy
Guest
Beans:
I was talking about the dried beans Cass. Like navy/small whites/ small reds/ pinto and etc.
Which brings up some more recipe ideas; Beans .
Beans = One of the best foods you can eat . Cheap eating . Ya can't beat a combination like that. Most people have the impression that it is degrading to eat beans. I guess they think that because they don cost much. People do be funny as we do know. ha. ( if you don't eat beans once in a while , you are missing out)
My favorite way to do beans from scratch; Wash and sort out the bad looking ones / cover with plenty of water (for they will soak up a lot of water) add cloves of garlic , choped onion, about 1 or 2 tablespoons of chicken dry chicken stock.(provides a lot of the salt) / heat up to just above warm and let soak on off heat for a couple of hrs. / add ham hocks if possible( allow for the salt in them) / cook on low untill barely tender. add one tblespoon of margerine.
To those who need it; Beano does work .
Lots of fairy tales about how to cook with out getting gassed. ha. The best story I heard was to cook without the lid on so the gas can get out. ha ha ha.
I watch for whole hams to go on special . ( you should know that not all hams are equal.) Then I cut off the meaty part and chunk out to canning size. Then I put the bones into a large pot and cook untill I figure most of the goodies are out then throw the bone away and use the stock around the pieces that I have placed in the canning jars equally, then I finish adding to the jars with water and process acording to the cannng book.
Then you can just add a jar of this to the beans you have cooked instead of using raw ham all the time. You really can't beat using ham hock however for you can't duplicate the taste of ham hocks , even from a butt ham. This could be called: Second choice.
I also can the beans and when I want a quick meal of ham and beans: Yes you got it: Just open a jar of each combine and heat up . ( two or three jars of beans to one jar of haml and juice. )
Or of course you can buy the canned beans, and they seem to be ok.
Can white beans/ red beans/ pintos/ and add them to the appropiate places. for instance red beans in a can of chili.
I can Beans and ham. / white small beans/ small red beans.
Anita; I really don consider myself a good cook. A good cook in my opion is one who can cook everything: And my cooking is limited. For instance: I can't do pies, cakes, cookies, and lots of other things. I just can do some things. I am lost in the world nowadays for I am a master at nothing. (Jack of all trades and master of none) Today you should be speciallized in something. I do fine at being a Jack of all trades for I buy and sell stuff. and you need to know a little bit about everything to make money doing that. Ya know like I take in a lot of auctions and ect. Have a nice day girl
I was talking about the dried beans Cass. Like navy/small whites/ small reds/ pinto and etc.
Which brings up some more recipe ideas; Beans .
Beans = One of the best foods you can eat . Cheap eating . Ya can't beat a combination like that. Most people have the impression that it is degrading to eat beans. I guess they think that because they don cost much. People do be funny as we do know. ha. ( if you don't eat beans once in a while , you are missing out)
My favorite way to do beans from scratch; Wash and sort out the bad looking ones / cover with plenty of water (for they will soak up a lot of water) add cloves of garlic , choped onion, about 1 or 2 tablespoons of chicken dry chicken stock.(provides a lot of the salt) / heat up to just above warm and let soak on off heat for a couple of hrs. / add ham hocks if possible( allow for the salt in them) / cook on low untill barely tender. add one tblespoon of margerine.
To those who need it; Beano does work .
Lots of fairy tales about how to cook with out getting gassed. ha. The best story I heard was to cook without the lid on so the gas can get out. ha ha ha.
I watch for whole hams to go on special . ( you should know that not all hams are equal.) Then I cut off the meaty part and chunk out to canning size. Then I put the bones into a large pot and cook untill I figure most of the goodies are out then throw the bone away and use the stock around the pieces that I have placed in the canning jars equally, then I finish adding to the jars with water and process acording to the cannng book.
Then you can just add a jar of this to the beans you have cooked instead of using raw ham all the time. You really can't beat using ham hock however for you can't duplicate the taste of ham hocks , even from a butt ham. This could be called: Second choice.
I also can the beans and when I want a quick meal of ham and beans: Yes you got it: Just open a jar of each combine and heat up . ( two or three jars of beans to one jar of haml and juice. )
Or of course you can buy the canned beans, and they seem to be ok.
Can white beans/ red beans/ pintos/ and add them to the appropiate places. for instance red beans in a can of chili.
I can Beans and ham. / white small beans/ small red beans.
Anita; I really don consider myself a good cook. A good cook in my opion is one who can cook everything: And my cooking is limited. For instance: I can't do pies, cakes, cookies, and lots of other things. I just can do some things. I am lost in the world nowadays for I am a master at nothing. (Jack of all trades and master of none) Today you should be speciallized in something. I do fine at being a Jack of all trades for I buy and sell stuff. and you need to know a little bit about everything to make money doing that. Ya know like I take in a lot of auctions and ect. Have a nice day girl
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Thanks for the clarification, Wimpy!
Have you ever tried mashing garbanzo beans and eating those in a sandwich? I never have, never crossed my mind, but I like them in salads. They might be OK in a sandwich.
I learned how to make beans less gassy. Soak them for several hours or overnight, but throw away the water they soaked in and put fresh water in when you make your soup or whatever. Works for me anyway. Maybe we should start a new thread for bean recipes. Looks like turkey gravy is all said and done.
Cass
Have you ever tried mashing garbanzo beans and eating those in a sandwich? I never have, never crossed my mind, but I like them in salads. They might be OK in a sandwich.
I learned how to make beans less gassy. Soak them for several hours or overnight, but throw away the water they soaked in and put fresh water in when you make your soup or whatever. Works for me anyway. Maybe we should start a new thread for bean recipes. Looks like turkey gravy is all said and done.
Cass
I was gonna say somthin about gravy, but looks like the gravy's done. gravy is easy, that's why we call it gravy.
ok...throw the giblets in a bunch of water, cook till the neck meat is tender, take the giblets out of the water, add chicken boullion or base, to taste, (the cat will appreciate the liver)
in a quart jar or something big enough to shake up flour and milk really well...add about a third of a cup of flour to about a cup and a half of cold milk and shake hard so there's no lumps. pour the flour mixture into very hot stock (from the giblets), while stirring with a whisk. be sure you boil your gravy a little bit so it won't taste like flour. season to taste.
on beans...if you drain and rinse your cooked beans, you throw away a lot of the nutritious stuff...keep the gas. I was led to believe once, that if you eat beans often, the gassious effect will subside...but I don't believe it anymore.
Happy Thanksgiving everyone! we have much to be thankful for.
ok...throw the giblets in a bunch of water, cook till the neck meat is tender, take the giblets out of the water, add chicken boullion or base, to taste, (the cat will appreciate the liver)
in a quart jar or something big enough to shake up flour and milk really well...add about a third of a cup of flour to about a cup and a half of cold milk and shake hard so there's no lumps. pour the flour mixture into very hot stock (from the giblets), while stirring with a whisk. be sure you boil your gravy a little bit so it won't taste like flour. season to taste.on beans...if you drain and rinse your cooked beans, you throw away a lot of the nutritious stuff...keep the gas. I was led to believe once, that if you eat beans often, the gassious effect will subside...but I don't believe it anymore.
Happy Thanksgiving everyone! we have much to be thankful for.
here's what happened with the turkey gravy ....
I bought a Jennie-O turkey for the first time. This morning when I prepared it for the oven, I extracted a plastic pouch of gravy mix! First time ever for that. There was also a package of turkey soup mix which I froze. After the turkey was done, I put a quart of the broth from the roasting pan in a pot, added some potato water, used flour and water mix, boiled it for a few minutes, then added the pouch contents and cooked it for awhile. people raved about the flavor and it was the best gravy we ever had. They raved about the turkey, too. Guess I'll buy another Jennie-O in the future. Moist and flavorful.
So, Wimpy, there are still 3 jars of turkey gravy in my pantry. Who would have guessed it would work out so well. We had a lovely day and I thought about you guys who replied to my request every time I saw the gravy.
I trust your meals turned out equally as well and that no one overate and got sick. I didn't overeat, but I am not hungry, even now.
Thank you all.
cassie
I bought a Jennie-O turkey for the first time. This morning when I prepared it for the oven, I extracted a plastic pouch of gravy mix! First time ever for that. There was also a package of turkey soup mix which I froze. After the turkey was done, I put a quart of the broth from the roasting pan in a pot, added some potato water, used flour and water mix, boiled it for a few minutes, then added the pouch contents and cooked it for awhile. people raved about the flavor and it was the best gravy we ever had. They raved about the turkey, too. Guess I'll buy another Jennie-O in the future. Moist and flavorful.
So, Wimpy, there are still 3 jars of turkey gravy in my pantry. Who would have guessed it would work out so well. We had a lovely day and I thought about you guys who replied to my request every time I saw the gravy.
I trust your meals turned out equally as well and that no one overate and got sick. I didn't overeat, but I am not hungry, even now.
Thank you all.
cassie
W
Wimpy
Guest
Great Cass
Glad to hear you did so well and had a good day.
I took the easy way out today for the gravy. I put the neck, tail, wingtips gizzards in water and simmerd for 3 hrs while the turkey was baking. ( with some onion and garlic of course ha)then just took the necks and stuff out and thickend with 1/2 corn starch and 1/2 tapioka starch. After the drippings cool over night i will peel of the fat and add to the gravy. It will be richer then.
By the way I splurged this year and bought a home grown fresh turkey from a friend who raised them. One was 25 lb and the other was 30 lbs. Wow had to cook the small one for it just barely went into the oven.
Wow such a difference from useing the home grown one from the mass production farm. Cost more but what better day of the year to splurge than the main eating dayof the year.
eating a sandwich of left over turkey now. Can you imagine how much turkey was left over from the 25 lbr ? All that was eaten off of it was; Mom=one half of a wing. Wife= one slice of breast , Bob = one leg. ha.
Wife says she is going to do a turkey pie this year. Just use the left over gavy, some meat and put a can of mixed vegtables in a pie crust and bake for the crust to get done.
Glad everyone had a good day. night.
Glad to hear you did so well and had a good day.
I took the easy way out today for the gravy. I put the neck, tail, wingtips gizzards in water and simmerd for 3 hrs while the turkey was baking. ( with some onion and garlic of course ha)then just took the necks and stuff out and thickend with 1/2 corn starch and 1/2 tapioka starch. After the drippings cool over night i will peel of the fat and add to the gravy. It will be richer then.
By the way I splurged this year and bought a home grown fresh turkey from a friend who raised them. One was 25 lb and the other was 30 lbs. Wow had to cook the small one for it just barely went into the oven.
Wow such a difference from useing the home grown one from the mass production farm. Cost more but what better day of the year to splurge than the main eating dayof the year.
eating a sandwich of left over turkey now. Can you imagine how much turkey was left over from the 25 lbr ? All that was eaten off of it was; Mom=one half of a wing. Wife= one slice of breast , Bob = one leg. ha.
Wife says she is going to do a turkey pie this year. Just use the left over gavy, some meat and put a can of mixed vegtables in a pie crust and bake for the crust to get done.
Glad everyone had a good day. night.
I loved your gravy, Taz.
I only had ONE problem. I couldn't see the difference between the grease and the drippings. I mixed up the soup concoction beforehand, and had my son whip it, but I waited until my friends arrived and asked them if they knew how to differentiate grease from drippings. As it turned out, there was VERY little grease in the drippings, so I dumped in the concoction and proceeded to whisk and cook it. Of course Lucky decided to get up while I was doing this, so I had to rush to ask where she was going. She had to use the bathroom. I whispered, "Mom, you have a diaper on. Just pee into the diaper. Your wheelchair won't fit through the bathroom door." Nope...she had to do the other number.
I got one of my daughters and between the two of us we got her into the bathroom and onto the pot. It was time for a new diaper, so we managed to accommodate that, as well when she was done, got her back into the wheelchair and rolled her out, at which time I remembered the gravy and went flying into the kitchen to see if I'd burnt it. Fortunately, that lack of attention went unnoticed and it came out WONDERFUL.
Thanks again, Taz...that's a keeper.
I only had ONE problem. I couldn't see the difference between the grease and the drippings. I mixed up the soup concoction beforehand, and had my son whip it, but I waited until my friends arrived and asked them if they knew how to differentiate grease from drippings. As it turned out, there was VERY little grease in the drippings, so I dumped in the concoction and proceeded to whisk and cook it. Of course Lucky decided to get up while I was doing this, so I had to rush to ask where she was going. She had to use the bathroom. I whispered, "Mom, you have a diaper on. Just pee into the diaper. Your wheelchair won't fit through the bathroom door." Nope...she had to do the other number.
I got one of my daughters and between the two of us we got her into the bathroom and onto the pot. It was time for a new diaper, so we managed to accommodate that, as well when she was done, got her back into the wheelchair and rolled her out, at which time I remembered the gravy and went flying into the kitchen to see if I'd burnt it. Fortunately, that lack of attention went unnoticed and it came out WONDERFUL.
Thanks again, Taz...that's a keeper.