giblet gravy?

MissToodles · 11-20-2005, 08:35 PM

I'm cooking an entire thanksgiving meal for the first time. As research, I've been watching food network. I've seen some chefs add the liver, some who don't, some who boil the giblets, some who roast them, some make a roux as a thickening agent and some just use cornstarch. So many variations and I don't know where to start! Help please!!!

Fuzzy · 11-20-2005, 08:56 PM

Try to fall on your own traditions first. Don't try to adopt anything that sounds too crazy. When in doubt, Call Mom.. or a good friend and borrow their traditions. (Or just buy a HoneyBaked Ham instead, which is my tradition.

)

One of the craziest turkey recipes I've seen is the turducken - chicken stuffed in a duck stuffed in a turkey.

As for gravy, I do the dippings, plus cornstarch method.

MissToodles · 11-21-2005, 04:24 AM

Due to many circumstances , it'll be my boyfriend and I. Thanks for the tips, I tried to sell him on a thanksgiving pot roast but he kept saying "I want turkey". I eat turkey almost every day, I may have to make a steak for myself on Thursday!

SoVerySoft · 11-21-2005, 05:53 AM

Here is a thread on eGullet that might help. I bet there are others too, but I need to head out to work, so can't track them down now.

I hope you have a great Thanksgiving!

My plans have blown up so I'll be watching "Alice's Restaurant" (a Thanksgiving fave) and eating turkey from Boston Market!

MissToodles · 11-21-2005, 04:36 PM

Thanks Ms. Soft

I don't know why I didn't think to check the o holy shrine of egullet! Okay, I must admit this. When I went to ikea, I found my dream whisk which was flat instead of rounded. It can reach into every crevice of a pan and makes beautifully smooth sauces. This holiday gives me the excuse to play with my new favorite toy.

Yes2Dessert · 11-22-2005, 07:16 AM

Some people use the liver, some don't, but I personally think it's a little strong-tasting for gravy, and besides I like to roast it separately and make a little snack of it (well salted, on a slice of sourdough baguette) before the meal. Cook the heart and gizzard in some good broth and chop them fine, deglaze the pan with pinot noir, cook it all down and you don't even need cornstarch, in my opinion. Have a nice holiday!

moonvine · 11-22-2005, 08:40 AM

I feed all the innards to the cats, myself.

I use the drippings and cornstarch to make the gravy, but some people think that is heresy.

MissToodles · 11-23-2005, 07:13 AM

Quote:

Originally Posted by Yes2Dessert

Some people use the liver, some don't, but I personally think it's a little strong-tasting for gravy, and besides I like to roast it separately and make a little snack of it (well salted, on a slice of sourdough baguette) before the meal. Cook the heart and gizzard in some good broth and chop them fine, deglaze the pan with pinot noir, cook it all down and you don't even need cornstarch, in my opinion. Have a nice holiday!

Does turkey liver taste anything like chicken liver? Perhaps I'll just cook it for my dog.

Yes2Dessert · 11-23-2005, 10:53 AM

Turkey liver tastes a lot like chicken liver....liverish.

MissToodles · 11-23-2005, 11:51 AM

I'll try to make chopped turkey liver and see how it turns out.

jellibellie · 11-23-2005, 04:35 PM

Giblets also can be used in the stuffing. I cook them in butter with chopped onion and celery --- Garlic Salt, Pepper, and Poultry Seasoning. Then I add it to my sausage stuffing. MMMMMM good eating!

11-20-2005, 08:35 PM	#1
MissToodles dead peasant Join Date: Sep 2005 Location: nyc Posts: 4,079	giblet gravy? I'm cooking an entire thanksgiving meal for the first time. As research, I've been watching food network. I've seen some chefs add the liver, some who don't, some who boil the giblets, some who roast them, some make a roux as a thickening agent and some just use cornstarch. So many variations and I don't know where to start! Help please!!! __________________ it's on a need to know basis

11-20-2005, 08:56 PM	#2
Fuzzy BoilemMashmStickeminaStew Join Date: Oct 2005 Location: Welcome to City 17 Posts: 9,024	Try to fall on your own traditions first. Don't try to adopt anything that sounds too crazy. When in doubt, Call Mom.. or a good friend and borrow their traditions. (Or just buy a HoneyBaked Ham instead, which is my tradition. ) One of the craziest turkey recipes I've seen is the turducken - chicken stuffed in a duck stuffed in a turkey. As for gravy, I do the dippings, plus cornstarch method. __________________ United We Stand, Divided We Fall. 99% of the content on the Internet is True. - Abraham Lincoln

11-21-2005, 04:24 AM	#3
MissToodles dead peasant Join Date: Sep 2005 Location: nyc Posts: 4,079	Due to many circumstances , it'll be my boyfriend and I. Thanks for the tips, I tried to sell him on a thanksgiving pot roast but he kept saying "I want turkey". I eat turkey almost every day, I may have to make a steak for myself on Thursday! __________________ it's on a need to know basis

11-21-2005, 05:53 AM	#4
SoVerySoft Special... Join Date: Sep 2005 Posts: 11,853	Here is a thread on eGullet that might help. I bet there are others too, but I need to head out to work, so can't track them down now. I hope you have a great Thanksgiving! My plans have blown up so I'll be watching "Alice's Restaurant" (a Thanksgiving fave) and eating turkey from Boston Market! __________________ "Well," said Pooh, "what I like best --" and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn't know what it was called. - A.A. Milne

11-21-2005, 04:36 PM	#5
MissToodles dead peasant Join Date: Sep 2005 Location: nyc Posts: 4,079	Thanks Ms. Soft I don't know why I didn't think to check the o holy shrine of egullet! Okay, I must admit this. When I went to ikea, I found my dream whisk which was flat instead of rounded. It can reach into every crevice of a pan and makes beautifully smooth sauces. This holiday gives me the excuse to play with my new favorite toy. __________________ it's on a need to know basis

11-22-2005, 07:16 AM	#6
Yes2Dessert Junior Member Join Date: Oct 2005 Posts: 11	Some people use the liver, some don't, but I personally think it's a little strong-tasting for gravy, and besides I like to roast it separately and make a little snack of it (well salted, on a slice of sourdough baguette) before the meal. Cook the heart and gizzard in some good broth and chop them fine, deglaze the pan with pinot noir, cook it all down and you don't even need cornstarch, in my opinion. Have a nice holiday!

11-22-2005, 08:40 AM	#7
moonvine Queen of Contempt Join Date: Oct 2005 Location: Austin, TX Posts: 3,449	I feed all the innards to the cats, myself. I use the drippings and cornstarch to make the gravy, but some people think that is heresy.

11-23-2005, 10:53 AM	#9
Yes2Dessert Junior Member Join Date: Oct 2005 Posts: 11	Turkey liver tastes a lot like chicken liver....liverish.

11-23-2005, 11:51 AM	#10
MissToodles dead peasant Join Date: Sep 2005 Location: nyc Posts: 4,079	I'll try to make chopped turkey liver and see how it turns out. __________________ it's on a need to know basis

11-23-2005, 04:35 PM	#11
jellibellie Junior Member Join Date: Oct 2005 Location: NC Posts: 17	Giblet Stuffing Giblets also can be used in the stuffing. I cook them in butter with chopped onion and celery --- Garlic Salt, Pepper, and Poultry Seasoning. Then I add it to my sausage stuffing. MMMMMM good eating!

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