Best Jewels Chicken Dressing With Giblet Gravy Recipes

GIBLET GRAVY I

Steps:

• In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
• Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
• Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

OLD FASHIONED GIBLET STUFFING

Steps:

• Chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning.
• Place bread crumbs in a large bowl. Toss with giblet mixture and enough broth to lightly moisten the bread. Use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree F (190 degree C) oven.

JEWEL'S CHICKEN & DRESSING WITH GIBLET GRAVY

Steps:

• 1. First, in a large cooking pot. cover chicken with water, sprinkle on salt and pepper, cover with lid and boil until chicken is tender and falling off bone, on medium/low heat (start off on high heat and turn down on med/low to cover.)Remove from heat and let cool until chicken can be handled. Chicken will be easy to pull from the bone. Pull chicken from bone, reserving the broth. When chicken is de-boned, place parts with skin removed in a big plastic bowl. Pour enough broth over chicken to prevent it from drying out, cover with lid. Set aside.
• 2. Mix cornmeal, flour, baking powder,salt and incorporate with wire whisk. Add the 2 slightly beaten eggs and buttermilk. Add small amount of water if necessary to thin but remains thick, not runny. Mix well.Pour into a Grease large Iron skillet and bake in a pre heated oven at 450 degrees F. until lightly browned.
• 3. In an extra large bowl dump the pan of cornbread, COOL to the point of being able to handle. Crumble into small pieces. Heat the 6 slices of day old bread in oven where corn bread came from until dry and crumbly. Crumble into corn bread mixture. Add sage, poultry seasoning, and black pepper. Toss well.
• 4. In a blender, pour in 1 cup of cooled broth, add the onion, the 4 pieces of celery, 1/2 of bell pepper, make a puree. Pour over corn bread mixture.
• 5. Warm chicken pieces and broth. Remove chicken pieces from broth with a big wooden, slothed spoon. Pour broth over cornbread mixture, stirring until well blended "Smooth" but NOT runny. Slightly beat 4 eggs and add to cornbread/ dressing mixture, stirring until well blended. Add the 2 Tbsp butter, mix well.
• 6. Taste to see if you desire more sage or other seasonings. In a large baking pan, (9x13) pour 1/2 dressing mixture. Add several pieces of boiled chicken, press down and add remaining dressing mixture. Press more chicken pieces in on top except the giblet pieces.(liver, gizzard and boney part of wings and legs.)
• 7. Bake in a preheated 375 degree oven 30 - 40 minutes, or until it BEGINS to brown on top. Remove from oven. (Have Cranberry Sauce ready as a side dish)
• 8. WHILE DRESSING IS COOKING, IN MEDIUM SAUCE PAN, POUR 1/3 QUART OF BROTH,1/2 FINELY CHOPPED ONION, CHOPPED CELERY (1 stalk)the CHOPPED 1/2 BELL PEPPER. BOIL (on med/low)UNTIL VEGETABLES ARE DONE. CHOP UP THE GIZZARD AND LIVER THAT HAS BEEN BOILED (With Hen, and set aside to cool) ALSO A SMALL AMOUNT OF CHICKEN MEAT (wing and lower leg parts). ADD BOILED, CHOPPED EGG. DISSOLVE CORN STARCH IN 1/4 CUP WATER AND ADD TO MIXTURE TO THICKEN. Cook over low heat to thicken, remove and set aside. SELF SERVE OVER DRESSING AFTER SERVED IN INDIVIDUALS PLATES.(Some folks do not like the Giblet Gravy). So, keep it in a gravy bowl as a side dish.