Category: Holidays

Turkey Giblet Gravy – Almost Grandma’s

Turkey Giblet Gravy is a handy recipe to have this time of year. My grandmother always made giblet gravy for Thanksgiving and Christmas.

Although this is not her exact recipe the flavor and richness of this recipe is very close to what I remember.

I like it quite thick to pour over not only the mashed potatoes but also the cornbread dressing.

Make a lot so you can use left over gravy in a turkey casserole. Turkey Shepherds Pie comes to mind.

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Turkey Giblet Gravy
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Almost Grandma's Turkey Giblet Gravy
Prep Time
30 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 45 mins
 

This Turkey Giblet Gravy is almost just like my Grandma's. So good!

Course: Side Dish
Cuisine: American
Keyword: Turkey Giblet Gravy
Servings: 8
Calories: 195 kcal
Ingredients
  • 1 package turkey giblets removed from bird, neck, gizzard and liver
  • salt and pepper
  • 1 teaspoon sage
  • 1 stalk celery chopped
  • 1 small onion chopped
  • 2 -4 tablespoons seasoned flour
  • water
Instructions
  1. Remove the giblets from bird and Place in a saucepan. Add the salt and pepper, sage, celery and onion. Cover with water. Bring to boil.
  2. Simmer covered for 2 or 3 hours while the turkey cooks. When the meat starts to fall away from the neck bones, strain the liquid into a blender.
  3. Chop the liver and gizzard and add to blender. Pick the meat from neck bones and add to blender.
  4. Puree off and on until liquefied. Add flour seasoned with salt and pepper. Blend off and on a few times until flour is incorporated.
  5. After the turkey has been removed from roaster. Pour the fat off, leaving the brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
  6. Whisk as much "stuck stuff" up that you can.
  7. Pour the contents of the blender in the roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want. Don't add too much water at once.
  8. Place the roaster in a 450-500 degree oven for 15 minutes. Watch closely and add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.
  9. The gravy should be fairly thick. Pour into a gravy boat and serve hot. The gravy should be the last thing put on the table so that it is very hot.

Tips and Tidbits

Be sure to keep about 1 inch of water in the bottom of the roasting pan throughout cooking. This will prevent the drippings from burning.

Enjoy!

Up Next: 

Mushroom Beef Gravy

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Recipe based on one by Derf
Photo by Derf

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Make Ahead Mixed Berry French Toast Bake

Love this Make-Ahead Mixed Berry French Toast Bake. Put it together the night before and bake it for breakfast the next morning!

 

It’s easy to put together and tastes great. Perfect for fuss-free holiday breakfasts.

There is a condition for this recipe to come out right. It must refrigerate overnight. That should not be a problem though.

Give it a try. Your guests will truly be giving thanks!

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Make Ahead Mixed Berry French Toast Bake
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Make Ahead Mixed Berry French Toast Bake
Prep Time
20 mins
Cook Time
50 mins
Refrigerate
8 hrs
Total Time
9 hrs 10 mins
 

Enjoy those special mornings more with Make Ahead Berry French Toast Bake.

Course: Breakfast
Cuisine: American
Keyword: Make Ahead Mixed Berry French Toast Bake
Servings: 6
Calories: 425 kcal
Ingredients
  • 1 loaf French bread cubed
  • 6 egg whites
  • 3 eggs
  • 1 3/4 cups skim milk
  • 1 teaspoon sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 12 ounce package frozen unsweetened mixed berries
  • 2 tablespoons butter cold
  • 1/3 cup brown sugar packed
Instructions
  1. Place the bread cubes in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
  2. In a bowl, combine the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt; pour over bread. Cover and refrigerate for 8 hours or overnight.
  3. Thirty minutes before baking, remove the berries from the freezer, set aside, and remove the baking dish from the refrigerator.
  4. Bake, covered, at 350 degrees for 30 minutes.
  5. In a small bowl, cut the butter into the brown sugar until crumbly. Sprinkle the berries and brown sugar mixture over the French toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean.

 

Up Next:

The Barefoot Contessa’s Roasted Brussels Sprouts

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Recipe based on one by jonesies
Photo by Annacia

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Paula Deen’s Pumpkin Gooey Butter Cake

Paula Deen’s Pumpkin Gooey Butter Cake is an awesome gooey butter cake. A Paula classic! I like it much better than pumpkin pie.

The bottom turns out chewy like a brownie and the top is creamy.

The cake has a slight butterscotch flavor to it.

You can use pumpkin pie filling but be sure to compensate by omitting the nutmeg and reducing the amount of sugar.

This cake makes for a delicious holiday dessert. It’s on my Thanksgiving menu and probably for Christmas too.

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Paula Deen's Pumpkin Gooey Butter Cake
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Paula Deen's Pumpkin Gooey Butter Cake
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 

This cake has a slight butterscotch flavor to it.

Course: Dessert
Cuisine: American
Keyword: Paula Deen's Pumpkin Gooey Butter Cake
Servings: 6
Calories: 425 kcal
Ingredients
Cake
  • 1 18 1/4 ounce package yellow cake mix
  • 1 egg
  • 8 tablespoons butter melted
Filling
  • 1 8 ounce package cream cheese, softened
  • 1 15 ounce can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter melted
  • 1 16 ounce box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
Instructions
  1. Preheat oven to 350.
  2. To make the cake: Combine all of the ingredients and mix well. Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
  3. Prepare the filling.
  4. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together.
  5. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread the pumpkin mixture over the cake batter and bake for 40 to 50 minutes.
  6. Make sure not to over bake as the center should be a little gooey.
  7. Serve with fresh whipped cream or cinnamon-flavored ice cream.

There won’t be a crumb left at the end of the day! Give Paula Deen’s Pumpkin Gooey Butter Cake cake a try.

Up Next:

Paula Deen’s Coconut Macaroons

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Recipe based on one by yooper
Photo by Chef #826303

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Herbed Turkey Breast – Nice and Moist

This Herbed Turkey Breast is a great Thanksgiving recipe if you don’t want to cook a whole turkey. The oil and juice under the skin keep it nice and moist.

The chopped veggies add great flavor to the gravy.

A real winner! Wonderful lemon pepper flavor, and crispy golden skin. Can’t ask for better turkey breast.

Don’t worry about it being too dry like turkey breast can be. This is NOT a problem.

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Print
Herbed Turkey Breast
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Resting
10 mins
 

This Herbed Turkey Breast is great for guests when you don't need a whole turkey.

Course: Main Course
Cuisine: American
Keyword: Herbed Turkey Breast
Servings: 8
Calories: 375 kcal
Ingredients
  • 1 5 lb bone-in turkey breast
  • 3 tablespoons lemon juice divided
  • 2 tablespoons olive oil or 2 tablespoons corn oil divided
  • 1 garlic clove minced
  • 1 tablespoon lemon pepper
  • 2 carrots chopped in large pieces
  • 1 stalk celery chopped coarsely
  • 1 onion
Instructions
  1. Loosen the skin from the turkey with your fingers, leaving the skin attached along the bottom edges.
  2. In a small bowl, combine 1 tablespoon of the lemon juice, 1 tablespoon of oil, the garlic and lemon pepper. Spread evenly under the skin.
  3. Combine the remaining oil and lemon juice and set aside.
  4. Place the turkey on a rack in a roasting pan, with the vegetables under the cavity of the breast. Baste the breast with combined oil and lemon juice.
  5. Bake uncovered at 350 degrees for about 2 1/2 hours or until the juices are clear, basting occasionally with juices. Shield loosely with foil, if browning too quickly.
  6. Let stand covered for 10 minutes.
  7. Discard the vegetables, and make gravy with the juices.

 

Enjoy!

Up Next:

Crock Pot Chicken And Dressing

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By Kate in Ontario
Photo by PanNan

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