Course: Sauces & Gravies

Gibblet Gravy

Several Christmases ago, I watched my grandmother (Jean) make the gibblet gravy for the turkey. And of course, there’s no measuring of anything, so just keep adding stuff until it looks and tastes right. Over the the years, she passed off various cooking duties to other people, but this was pretty much the last recipe she did herself, largely since everyone else was busy fixing all of the other food.

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 Gibblet Gravy
Course Sauces & Gravies
Servings
Ingredients
Course Sauces & Gravies
Servings
Ingredients
Instructions
  1. Boil the turkey gibblets. Cut them up and set aside.
  2. Strain some of the broth from the turkey into a small pot and heat it on the stove.
  3. Add salt and pepper to taste. Stir in 3-5 big spoonfuls of flour a little at a time.
  4. Depending on how much turkey broth is used, add about 1/2 of the can of chicken broth.
  5. Add in the chopped gibblets, celery, and onion.
  6. Stir continuously on high heat until it thickens.
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Salsa

This salsa recipe is our attempt at recreating the salsa from Lala’s Cafe in Mirando City, one of our family’s all-time favorite restaurants.  It makes a big batch. I usually half this recipe for myself. You can make the salsa milder by removing the pepper seeds. Likewise, to add heat, leave the seeds in. Either way, it’ll taste great!

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 Salsa
Course Sauces & Gravies
Cuisine Mexican
Servings
Ingredients
Course Sauces & Gravies
Cuisine Mexican
Servings
Ingredients
Instructions
  1. Put the cut jalapeños and just the tops of the cilantro bunch into a blender (throw away the bottom half of the cilantro bunch here it is tied).
  2. Add the Rotel, tomatoes, boullion, vinegar, and onion into the blender and blend until it becomes a liquid consistency.
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