Can I get a gravy recipe for Thanksgiving that doesn’t use the turkey innards?
I’ve never done a Thanksgiving meal. We’re frying our turkey. I would like a gravy recipe for the turkey that doesn’t use the innards. If anyone wants to throw in a stuffing recipe as well, I’ll certainly take it.
November 11th, 2010 at 1:58 am
buy canned gravy and boxed stuffing. it is what I would do.
November 11th, 2010 at 2:25 am
Go to grocery store or any store where you purchase food, look on aisle where spices are and you should be able to find gravy packets for turkey. Look on back of stuffing box or bag for great recipes for stuffing…………Happy Thanksgiving
November 11th, 2010 at 2:53 am
You can use canned chicken broth,depending on how many your serving, use two can for 6 people 3 cans for 8 and so on. Saute some onions, garlic, and bell pepper. add 2 cans chicken broth and season to taste. Bring to a boil then in a separate bowl mix 1 tsp of baking powder and 2 table spoons water, stir together until all baking powder is dissolved, pour into boiling gravy and stir, this will thicken the gravy. I would have suggested using the drippings from the turkey, but your frying it. You can also add the innards to the chicken broth and boil, just to get some extra flavor, they should be removed before you add the baking powder.
November 11th, 2010 at 3:49 am
use the recipe for giblet gravy but boil the neck and use that meat instead
6 cups dried bread cubes
2 eggs(beaten)
1 cup celery (finely chopped)
1 cup onion ( finely chopped)
1 1/2 teasp sage(ground)
this is basic you can add anything to this or leave it be
I would however reccomend that you bake it in balls or wedges(witch ever shape you prefer) in a turkey stock or chicken stock for approx 35 min at 350 covered
November 11th, 2010 at 4:43 am
Get turkey legs and roast them in a oven, for some of your stock, then in a large pot, fry up garlic onion, carrots, pepper corn, salt, rosemary sage. You want to start a roux, with two table spoons of flour and a stick of butter, melt the butter and flour set that aside, After your turkey legs are roasted add that to your pot of veggies you have going, then add cold water, your going to have drain everything out, pretty much what your making is a stock. then add your stock once cooked to your roux, mix well, gravy. Gravy is just stock and a flour mixture . You can add anything to it. You can even cook a chicken for your stock. You can do this weeks ahead, before thanksgiving.
November 11th, 2010 at 5:07 am
Gravy-
Ok I don’t know where you’re from but I am from the Southwest and came from a great family of cooks!
Gravy Turkey. First dont worry about the innards – egads.they are for flavor
Take the neck, the heart the giblet rinse them off put them in a sauce pan with some chopped up onion and celery.
cover with water- simmer on low until they are done and you ha good broth. Take the out.
Now we always use the gizzard. chop it up
feed the heart and neck to your dogs, it wont hurt them its boiled and not all at once – it’s rich anyway,
Salt pepper some butter, make a roux (flour butter paste) mixed with a little water, this thickens your gravy, if you have to much wwater broth you can pour some off and save it. Put the roux in the broth – add milk yes milk, real milk not 2% or low fat. stir cook stir cook, it will cook down as it gets thicker throw in the chopped giblets. Add roux if you need to but not so much it gets a flour y taste.
Dressing.
Use Turkey drippings –
If not use chicken broth
1 1/2 pans of cornbread – do not use boxed that has sugar in it or if you make it do not put sugar in it.. 1 1/2 loaves of dried toasted white bread ( or couple of big bags of pepperridge farm) Cut and sautee in butter 2 or 3 cups sliced onions, and celery about a stalk, do not use the leaves or the tough part.Salt Pepper. Get the good boxed chicken broth get a couple you dont want not to have enough
Add all of this to your bread add 2 eggs,raw, mix well with hands
have a big bowl add 1 T of sage- keep adding until it tastes right.. keep mixing
Then add 1 or 2 pounds sausage – cooked.Mix Add 1 cup of pecans. DO not make this where is loose and mushy- i needs to be a little firm the eggs mak it moist, if to dry add broth, if to wet add bread put loosely in baking pans cover lightly with foil at 350, 15 20 minutes remove foil so it will brown,
About frying– figure out the weight your’e buying first.
Then – put water in your fryer add the weight of the size turkey your’e frying – the water will be displaced ( Like getting in the bathtub!) Mark the spot on your fryer – add just that much oil when you get ready to fry.. This will keep you from adding to much oil and then the boiling hot oil will not boil up and overfow creating a flash fire.
Be careful Happy Thaksgiving
November 11th, 2010 at 5:11 am
I never put the giblets in my gravy but I do simmer them with some celery, onions and poultry seasoning and use the stock, combined with the pan drippings for my gravy. To thicken it, I use cornstarch mixed with cold water – 3-4 tablespoons of corn starch to one cup of cold water than whisk it into the stock/pan drippings.
This stuffs a 20 pound turkey with some left over to cook in the pan or seperately:
6 large loaves of cheap white sandwich bread
6 large eggs or larger
3 sticks of butter
2 medium onions – finely chopped
1 stalk/bunch of celery – finely chopped
3/4 large jar of poultry seasoning
salt and pepper to taste
2 cups boiling water or chicken broth – amount may vary depending on how dry the bread is.
Into a large container like the bottom of the turkey roasting pan or a large Rubber Maid storage bin – something with a lid – tear the bread into small pieces. Mix in egge, oinions, celery, poultry seasoning, salt and pepper. Slice butter over mixture and mix in. Pour boiling water over bread and cover with a clean towel and the container’s lid. Let set 5 minutes. Mix. Add more liquid if you want a moister dressing. Stuff bird. Cook any remaining dressing in the pan with the bird adding during the last 45 minutes of cooking.
November 11th, 2010 at 5:13 am
This is a very moist stuffing… and easy. It was featured in a cooking magazine a few years ago, and now it’s my family’s favorite. We have it during the holidays but during the year, too.
Wild Rice Stuffing
4 C water
1 pkg ( 6 oz) long grain and wild rice
1 stalk celery, chopped
1 small onion, chopped
1/2 C. melted butter
2 & 1/2 C. Stuffing Mix, crushed
1 & 1/2 C canned chicken broth
Prepare rice according to directions
In butter, saute the celery and onion … add to the rice.
Stir the stuffing and broth into the rice mixture. Mix well.
Spoon into an ungreased 1 & 1/2 qt. baking dish. Bake uncovered at 350 for 30 minutes
Southern Cornbread Stuffing
3/4 c. each diced onion & celery
4 tbs butter or margarine
1 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning
1 pan of your favorite cornbread, crumbled… but not too fine. Leave some chunks or it will be soupy.
3 -4 pieces of toast or day old dried bread , torn into pieces
2 -3 cans chicken broth ( enough to moisten the cornbread)
3 eggs, well beaten
Preheat oven to 375 degrees. Spray glass 13×9 pan with cooking spray, set aside.
Melt butter in a large skillet, add onions, celery & seasonings. Saute over med-low heat until veggies are soft & slightly browned, about 10 minutes.
Place cornbread and toast pieces in large bowl, add beaten eggs & broth. Stir to combine.
Pour into prepared baking pan. Sprinkle w/paprika (optional).
Bake for 30- 35 min
November 11th, 2010 at 5:21 am
I think Rhonda has the best answer since you are frying it. If you live in a larger city, I might suggest going to a Williams-Sonoma and asking if they still have bouquet garni bags or I think cheesecloth so you that you could put the innards in the bag for taste and toss when finished. Sage is a must, I think, for dressing. I’ll try to get my mom’s recipe for you. Naturally, I think her’s is the best, but it’s also been passed down for 3 generations. (So has that nasty fruitcake we all keep sending to each other every year. It’s petrified. It’s become a family tradition, lol.) Eeeeewwwww!