Any good dressing/giblet juice recipes for Thanksgiving dinner?

Question

Trying to fine a good fairly easy turkey and dressing recipe to cook for Thanksgiving.

I meant giblet gravy

Answer 1

Giblet juice? ewww

Answer 2

Season the turkey with salt, black pepper and garlic powder and bake in roaster oven or regular oven at 325'F for 20 minutes per pound.
Boil turkey neck, liver and gizzard on top of stove with salt, pepper and garlic powder
Bake a large pan of cornbread
Chop 1 large onion, 3 stalks celery, 1 medium green bell pepper
and 3 green onions
After giblets are tender, debone neck and chop meat from neck, liver and gizzard and add along with juice to crumbled cornbread
then add vegetables, 3 chopped boiled eggs, salt, pepper and garlic powder to cornbread and mix well. If you don't have enough juice, you can use some of the gravy from the turkey roasting pan or sometimes I add a chicken bouillon cube or chicken broth to giblets while boiling them to be sure I have enough rich juice.
Cover the cornbread dressing and bake at 350'F for 1 hour
Some people like the taste of sage or poultry seasoning but I never have cared for the taste. To me the taste overpowers everything else.
After the turkey is done, use the drippings for gravy by adding a little flour and water slurry to drippings and cook until thickened.

Answer 3

Turkey Giblet Gravy
turkey giblets, removed from bird - neck gizzard and liver
salt and pepper
1 teaspoon sage
1 stalk celery, chopped
1 small onion, chopped
2-4 tablespoons seasoned flour
water
Remove giblets from bird. Place in saucepan.
Add salt and pepper, sage, celery and onion.
Cover with water. Bring to boil. Simmer covered for 2 or 3 hours while turkey cooks.
When the meat starts to fall away from the neck bones, strain liquid into a blender.
Chop liver and gizzard and add to blender.
Pick meat from neck bones and add to blender.
Puree off and on until liquified. Add flour seasoned with salt and pepper. Blend off and on a few times until flour is incorporated.
After turkey has been removed from roaster.
Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck. Whisk as much "stuck stuff" up that you can. Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistancy you want. Don't add too much water at once.
Place roaster in 450-500 degree oven for 15 minutes. Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot. Should be fairly thick. Pour into gravy boat and serve hot. Should be the last thing put on the table so that it is very hot.
http://www.recipezaar.com/12291

THANKSGIVING GIBLET GRAVY
http://www.mealsmatter.org/recipes-meals/recipe/11878
Giblet Gravy Recipe
http://southernfood.about.com/od/gravyrecipes/r/blbb593.htm
Giblet Gravy
http://www.simplestupid.com/recipe.htm?id=174

Answer 4

TURKEY AND DRESSING

2 c. onion, chopped
2 c. celery, chopped
2 tsp. poultry seasoning
Chicken broth (or approx. 5 cans broth)
2 skillets of cooked cornbread
1 sm. loaf bread, toasted and crumbled
1 tbsp. pepper
1 pkg. dry onion soup, optional
1 can cream of chicken soup
6 boiled eggs
3 raw eggs
2 tbsp. salt (to taste)

Saute onions and celery in 3/4 stick butter or leave raw. Mix all ingredients together and bake 45 minutes to 1 hour at 350 degrees. Cook turkey just wrapped with foil in pan, 20 to 25 minutes per pound. Do not overcook.

GIBLET GRAVY:

Cook giblets till tender and chop finely. In saucepan, melt 1/4 stick butter. Add 1/3 c. flour and cook. Add broth to right consistency and 2 hard boiled eggs, chopped. Add giblets

Answer 5

Turkey Gravy
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 3 hours
Yield: 5 to 6 cups

2 pounds turkey wings
5 tablespoons extra-virgin olive oil
1 medium onion, halved
4 carrots, chopped
1 head garlic, smashed
1/2 bunch fresh sage
1/2 bunch fresh thyme
8 black peppercorns
2 tablespoons unsalted butter
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper

Heat the oven to 400 degrees F.

Put the turkey wings* into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.

*Cook's note: Also add the backbone and neck from the turkey you are grilling.
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Wild Mushroom Turkey Gravy
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 8 servings (about 1 2/3 cups)

Here's the perfect way to use those juices and drippings from your next roasted turkey. There's more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you're eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it's a great accompaniment to anyone's Thanksgiving turkey!

2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock
1/2 cup heavy cream
3 tablespoons unsalted butter
10 ounces shiitake mushrooms, rinsed, stemmed and sliced
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
1/4 cup dry sherry
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar

Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.

Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes

Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.
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Giblet Gravy
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 3 minutes
Yield: 6 to 8 servings

Giblets from turkey (liver, heart, gizzard, and neck), cooked
4 cups turkey stock or broth or chicken broth or stock
2 chicken bouillon cubes
2 teaspoons poultry seasoning
2 heaping tablespoons reserved uncooked cornbread stuffing mix
3 tablespoons cornstarch
1/3 cup cold water
Salt and freshly ground pepper
1 hard boiled egg, sliced
Cornbread Stuffing, recipe follows

Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.

In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2-3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.

Answer 6

My mother purees her giblets and puts them in the stuffing. I wish I knew the recipe for them.

Answer 7

keep the giblets out......that should do the trick.

There's a reason we don't eat guts. They taste bad!

Answer 8

thnx ..the hardest part of the big T day for me..

Answer 9

i would say, a vegetable salad with mayo in it.