DEBBIES SOUTHERN GIBLET GRAVY
Make and share this Debbies Southern Giblet Gravy recipe from Food.com.
Provided by debbies dishes
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer giblets in chicken broth until tender. Remove meat from borth, reserving broth.
- Remove meat from neck and chop remaining giblets, set aside.
- In a skillet, melt butter and saute onion and celery until tender.
- Add broth, meat, dressing, salt and peppe.
- Simmer until thickened.
- Stir in sliced eggs.Serve.
Nutrition Facts : Calories 132.8, Fat 9.3, SaturatedFat 4.7, Cholesterol 128.2, Sodium 1062, Carbohydrate 5.6, Fiber 1, Sugar 2.7, Protein 6.7
SOUTHERN SAGE DRESSING WITH GIBLET GRAVY
Make and share this Southern Sage Dressing With Giblet Gravy recipe from Food.com.
Provided by AlainaF
Categories Thanksgiving
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Cook celery and onion in water over low heat until tender; drain.
- Combine cooked vegetables, cornbread crumbs, bread crumbs, butter, sage, salt and pepper in large bowl; mix well.
- Add eggs and broth, stirring until well blended.
- Spoon dressing into a lightly greased 13 x 9 x 2 inch baking dish.
- Bake at 400 degrees for 30 minutes or until lightly browned.
- While dressing is baking, heat pan drippings in a large skillet over low heat.
- Add flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly.
- Add giblets, eggs, salt, and pepper, stirring well.
- When dressing is done, cut into squares, and serve with giblet gravy on top.
Nutrition Facts : Calories 171, Fat 11.3, SaturatedFat 6.1, Cholesterol 123.5, Sodium 824.2, Carbohydrate 11.5, Fiber 0.8, Sugar 1.3, Protein 5.8
PAULA DEEN'S GIBLET GRAVY
Make and share this Paula Deen's Giblet Gravy recipe from Food.com.
Provided by KathyP53
Categories Sauces
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Bring stock and giblets to a boil.
- Add bouillon and reserved stuffing mixture.
- Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2-3 minute.
- Meanwhile, saute mushrooms until browned in butter.
- Add mushrooms to gravy with egg.
- Salt and pepper, to taste.
Nutrition Facts : Calories 75.1, Fat 5.5, SaturatedFat 3, Cholesterol 38.1, Sodium 243.1, Carbohydrate 4.8, Fiber 0.5, Sugar 0.9, Protein 2.2
HOMEMADE GIBLET STUFFING FOR TURKEY OR CHICKEN
In my photo you will notice a darker portion of the stuffing; this was the bit that was stuffed into the turkey itself and after roasting it has a crispy outside coating. This is a delicious savoury stuffing that I make every year for Thanksgiving. During the year I love to make it with a whole chicken minus the giblets as I can't find chickens that come with giblets in the UK. It's fantastic and whatever doesn't fit in the bird you can bake on the side. Note: I sometimes like to use a mixture of white and brown bread in this recipe. NOTE: Since the giblets will take a while you can do everything else while they are cooking.
Provided by Summerwine
Categories Whole Chicken
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Separate the neck from the rest of the giblets. Put remaining giblets into a covered container and put in the fridge for now.
- Put the neck ONLY from the giblets into a full pan of salted boiling water. Bring to a boil agian, cover, turn down to a simmer cook for 1 1/2 hours until the meat is fall off the bone tender, making sure to keep check on the water level throughout.
- Add the remaining giblets to the neck in the water and cook for a further 1/2 hour.
- Drain giblets; reserving liquid.
- Chop up the giblets into small pieces.
- Cover tightly and set aside (if using immediately) or refrigerate until ready to use in the recipe (can be done the day before).
- While the giblets are cooking the rest of instructions follow:.
- Preheat the oven to 350F degrees.
- Slice the bread into 1/2 inch cubes.
- Place the cubed bread onto a ungreased dry cookie sheet and toss with the dried herbs and spices.
- Bake seasoned bread cubes in the oven turning frequently (approximately every 5 minutes) until golden brown and crisp, about 20 minutes or so depending on how moist your bread cubes are.
- While the bread cubes are in the oven, saute the celery, onion and garlic in the butter until tender.
- Remove bread cubes from oven, leave to cool until crisp.
- Mix he celery, onion, garlic mixture into the cooled dried bread cubes. Mixing thoroughly.
- Add chopped giblets to the mix.
- Add the beaten eggs to the mixture, again mixing thoroughly.
- Mix reserved liquid from the giblets and combine with chicken broth to make 1 cup.
- Carefully add the chicken broth to your desired consistency. (Remember, if you are stuffing the bird it will take on more moisture so be careful how moist you want your stuffing at this stage).
- Stuff your bird, making sure not to pack it in to tightly and don't forget to pack a little in the neck cavity.
- Put the remainer of the stuffing into a generously buttered casserole dish and bake for 1/2 hour at 350°F (covered with foil for moist stuffing and uncovered if you want a crispy top).
Nutrition Facts : Calories 254.6, Fat 7.9, SaturatedFat 3.5, Cholesterol 72.2, Sodium 864, Carbohydrate 37.5, Fiber 2.7, Sugar 4.2, Protein 8.3
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