Ingredient: celery

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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Dressing

In our family, its not stuffing, its dressing.

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 Dressing
Course Side Dish
Servings
Ingredients
Course Side Dish
Servings
Ingredients
Instructions
  1. Make cornbread according to the instructions on the packages. Leave slices of bread out overnight to dry out.
  2. Saute onions and celery in a pan with butter or a little olive oil.
  3. Tear bread and cornbread into small pieces and put in a large roasting pan.
  4. Stir in eggs, celery, onions, and seasonings.
  5. Pour in broth. Make sure the bread/cornbread mixture is soaked, but not runny.
  6. Add more sage to taste (or more specifically, Dad's taste).
  7. Bake in oven at 350 degrees until brown.
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