This is so good that it should be a regular on the dinner table.

I personally love it and definitely use it every thanksgiving and Christmas. But I think going forward I’m gonna’ make it on a more regular basis. Maybe not with a turkey but with a roast chicken!

What Is Giblet Gravy?

For those not in the “know” giblet gravy is a gravy made with (of course) the giblets of the bird and drippings from the turkey roasting pan.

So exactly what are giblets? They are the heart, gizzard, liver, and neck of the chicken or turkey. You will find them in a small bundle inside the cavity of the whole bird.

You can make gravy from the giblets of either a turkey or a chicken, though I think it’s more usual with a roast turkey. The giblets are bigger, and there’s more meat to put in the gravy.

Turkey giblet gravy is the queen of gravies. So full of wonderful flavor from the giblets and drippings. If you’ve never made homemade gravy before give this recipe a try and you’ll see what I mean!

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Turkey Giblet Gravy

Turkey giblet gravy is the queen of gravies. So full of wonderful flavor from the giblets and drippings.

Course Side Dish

Cuisine American

Keyword Turkey Giblet Gravy

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 6

Calories 125kcal

Ingredients

• 1 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

• Remove the giblets from the bird. Place in a saucepan and add salt, pepper, sage, celery and onion.
• Cover with water and bring to a boil.
• Reduce the heat to simmer and simmer covered for 2 or 3 hours while turkey cooks.
• When the meat starts to fall away from the neck bones, strain the liquid into a blender.
• Chop the liver and gizzard and add to the blender. Pick the meat from the neck and add that to blender also.
• Puree off and on until liquefied.
• Add flour seasoned with salt and pepper. Blend off and on a few times until the flour is well incorporated.
• After the turkey has been removed from the roaster the fat. Be sure to leave the brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
• Whisk as much "stuck stuff" up that you can.
• Pour the contents of the blender in 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.
• Place the roaster in 450-500 degree oven for 15 minutes. Add more water and whisk, if necessary, just before serving. It should be fairly thick. Be sure it is bubbling hot.
• Pour the gravy into gravy boat and serve hot.

The Turkey Giblet Gravy should be the last thing put on the table so that it is very hot. Did I say it needs to be hot???

Tips And Tidbits About This Turkey Giblet Gravy

This already awesome giblet gravy can be made even better if you use stock instead of water!

Homemade gravy can be made on top of the stove also. Especially handy if you cook your turkey in advance. Just reserve the drippings and stuck stuff when you do roast the turkey.

Doing it this way, you might find that you have to keep adding flour to get it to thicken. Just add more flour to a portion of the gravy and return to the blender. After blending return to the gravy on the stove top. Repeat as necessary.

Eventually, it will thicken up to just the right consistency.

Up Next:

Turkey Soup With Rice – Turkey Carcass Soup

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The post Turkey Giblet Gravy – Turkey Gravy From Scratch appeared first on Foodgasm Recipes.

I really don’t think I would have ever encountered nor thought about this dish had I not been looking for quick and easy Thanksgiving breakfast ideas!

In all honesty, I had forgotten about this childhood fave for probably 40 years.

I did it for a quick and easy breakfast this morning and it was everything I remember my mom cooking decades ago.

This is one of those stupid-easy dishes that sometimes get overlooked. So comforting and warming both to body and soul.

I will not forget about this dish again! It will remain on both my breakfast and dinner menu list.

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Creamed Eggs On Toast

A quick and easy breakfast dish made with hard cooked eggs and a seasoned cream sauce. Delicious and one of my favorite Thanksgiving Breakfast Ideas! 

Course Breakfast

Cuisine American

Keyword Creamed Eggs on Toast

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 195kcal

Ingredients

• 5 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon ground nutmeg
• 3 hard-boiled eggs chopped
• 3 -4 slices bread to toast
• butter

Instructions

• Melt the butter over medium-high heat. Whisk in the flour.
• Heat until bubbly then whisk in cold milk a little at a time. If you use really cold milk you won't have lumps. Hot roux, cold liquid, no lumps!
• Add salt and continue to whisk until the sauce is thick and bubbly.
• Remove from the heat and add the chopped egg whites.
• Toast and butter slices of bread.
• Lay slices of toast on individual plates and spoon on the creamed eggs. Sprinkle with the chopped egg yolks and paprika.

Serve with Microwave Bacon.

Enjoy!

Creamed Eggs On Toast Tips

You can use the whole egg in the sauce but I like to do it like Mom and keep the yolks separate and then crumble them over the top.

Mom called it eggs golden rod. Brings back great memories.

Mom also served it over plain toasted white bread but you can vary the bread for even more interest and taste. Sourdough bread comes to mind for some reason.

You can also add a bit of dry mustard to the cream sauce for added flavor and sprinkle paprika on top for color.

Up Next: 

Paula Deen Green Bean Casserole

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The post Creamed Eggs On Toast – AKA Eggs Ala Goldenrod appeared first on Foodgasm Recipes.

Quick and delicious…

Makes everyone want to dip their ham pieces into the pan. The added sheen to the finished product is amazing.

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Brown Sugar Glaze for Ham

This Brown Sugar Glaze for Ham is the best ham glaze I have ever tried. Quick and delicious...

Course Main Course

Cuisine American

Keyword Brown Sugar Glaze For Ham

Prep Time 25 minutes minutes

Cook Time 0 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 25kcal

Ingredients

• 1 cup finely packed brown sugar
• 2 tablespoons flour
• 1/2 teaspoon dried mustard or 1⁄2 teaspoon prepared mustard
• 1/2 teaspoon cinnamon
• 3 tablespoons dry sherry optional
• 3 tablespoons vinegar
• 3 tablespoons water

Instructions

• Combine 1 cup firmly packed brown sugar, 2 tablespoons flour, 1/2 teaspoons dry or prepared mustard, 1/8 tsp cinnamon and 3 tablespoons dry sherry (optional), 3 tablespoons vinegar and 3 tablespoons water.
• Mix well and spread on ham, before putting it into oven.

Enjoy!

Up Next: 

Better Than Olive Garden Alfredo Sauce

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Recipe based on one by CookingMonster
Photo by SharonChen

The post Brown Sugar Glaze for Ham – Delicious appeared first on Foodgasm Recipes.

I added a bit of fresh nutmeg … perfection!

The best Alfredo sauce ever. This is actually several recipes combined into one. You can also add your choice of meat (chicken, shrimp or even crab).

There’s an OLIVE GARDEN just a few minutes away from me but I’ll never go there for Alfredo sauce again. I promise this is the best sauce ever. Definitely a dish you would want to impress your guest with.

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Better Than Olive Garden Alfredo Sauce

This Olive Garden Alfredo Sauce Copycat is really better than Olive Garden!

Course Sauce

Cuisine American

Keyword Olive Garden Alfredo Sauce

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 325kcal

Ingredients

• 3 tablespoons sweet butter
• 2 tablespoons olive oil
• 2 garlic cloves minced
• 2 cups heavy cream
• 1/4 teaspoon white pepper
• 1/2 cup grated Parmesan cheese
• 3/4 cup mozzarella cheese
• 1 12 oz box angel hair pasta

Instructions

• Melt butter in a medium saucepan with olive oil over medium/low heat. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often.
• Add the Parmesan cheese and simmer the sauce for 8-10 minutes or until the sauce has thickened and is smooth.
• When the sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
• While the sauce cooks, boil noodles for 3-5 minutes.
• Place pasta on serving plates and spoon sauce over pasta.

Enjoy!

Up Next: 

Chunky Homemade Blue Cheese Salad Dressing

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Recipe based on one by Parkers Mom
Photo by May I Have That Recipe

The post Olive Garden Alfredo Sauce Copycat appeared first on Foodgasm Recipes.

It’s great served over any pasta or spaghetti shapes I have on hand and I also use this in my lasagnas.

Feel free to add sauteed mushrooms, celery, or a little grated carrot if you wish. I do sometimes, but find we like this simple recipe the best.

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Spaghetti Meat Sauce

This is my favorite Spaghetti Meat Sauce Recipe.

Course Main Course

Cuisine Italian

Keyword Spaghetti Meat Sauce

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Calories 365kcal

Ingredients

• 2 tablespoons oil
• 1 large onion finely diced
• 2 slices bacon chopped
• 2 garlic cloves minced
• 1 1/4 lbs. Ground chuck
• 2 tablespoons bell peppers finely chopped
• 1 5 ounce can tomato paste
• 1/2 cup red wine
• 1 15 ounce can chopped tomatoes, and their juice
• 2 cups beef broth
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 pinch mixed pumpkin spice or 1 pinch freshly ground nutmeg

Instructions

• Heat the oil in a large fry pan over a medium heat. Add the onion and bacon and cook until the onion is golden and tender.
• Add the minced garlic and cook a couple of minutes more.
• Add the ground chuck and cook, breaking up with a fork, until the meat has all changed color.
• Add the bell pepper and cook for a minute or two.
• Now add the tomato paste and "cook it out" for another minute or two before adding the wine.
• Allow the wine to reduce a little, before adding the remaining sauce ingredients.
• Simmer until reduced and a deep rich red/ brown.
• *You could call this "cooked" in 30 minutes, but I like to let it simmer about 2 hours, stirring regularly to make sure it's not sticking. Add a little more broth or water if it looks like it's doing so.
• Serve with pasta of your choice.

Enjoy This Spaghetti Meat Sauce Recipe!

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Recipe based on one by JustJanS
Photo by JoyfulCook

The post Spaghetti Meat Sauce – My Family Favorite appeared first on Foodgasm Recipes.

Now THIS is worth writing home about. A great sauce and a definite keeper of a recipe! I love cranberries, so this was a no-brainer and in combination with the intense vanilla flavor, outstanding!

Finally a cranberry sauce people will eat! Enough of the citrus, no shallots for making compote… vanilla!

We loved this! The vanilla adds such a nice mellow flavor! Vanilla and cranberries are a perfect marriage.

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Vanilla Cranberry Sauce

Ingredients

1 lb fresh cranberries
1 cup water
1 cup vanilla sugar
1 vanilla bean, old, dried out ones work well here

Directions

Put all ingredients in a medium saucepan & bring to a boil.

Simmer about 10 minutes, stirring occasionally. Pull out the vanilla bean, slice open & scrape the seeds into the sauce. Add the bean back to the sauce & continue simmering & stirring occasionally until cranberries have popped.

Cool & serve or refrigerate. Remove bean just before serving.

Enjoy!

Recipe based on one by Elmotoo
Photo by Elmotoo

The post Vanilla Cranberry Sauce appeared first on Foodgasm Recipes.

Grandma used 3 cups!

With more natural pectin (it’s in the apples), this jells faster than plain jellied cranberry sauce.

The apples also add sweetness, so it takes less sugar.

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Grandma's Cranberry Sauce

Grandma's Cranberry Sauce is the best I've every had.

Course Side Dish

Cuisine American

Keyword Grandma's Cranberry Sauce

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 195kcal

Ingredients

• 2 medium apples I use granny smith
• 1 12 oz. Bag cranberries washed and picked over
• 1 cup water
• 2 cups sugar

Instructions

• Cut up 2 medium apples with peeling. Put in a kettle with cranberries and water. Boil until skins pop.
• Push cranberry/apple mixture through a fine sieve into a bowl to capture the skins of cranberries and apples.
• Add sugar to the bowl and then put it back to boil. Cook for 5 minutes. Pour into a bowl.
• Let Cool before putting saran wrap on and putting in the fridge.

Enjoy!

Up Next: 

Vanilla Cranberry Sauce

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Recipe based on one by SweetsLady
Photo by MsSally

The post Grandma’s Cranberry Sauce – Best Ever appeared first on Foodgasm Recipes.

Cranberry sauce is an absolute necessity for the holidays. Its tangy-sweet flavor cuts the richness of turkey and stuffing, its crimson color brightens an otherwise beige meal.

Whether you adore it or ignore it, your Thanksgiving table demands at least one bowl of cranberry sauce.

Canned just won’t cut it for your guests!! No need for it. Of all the dishes on the menu, it is one of the easiest to make yourself.

These cranberry sauce recipes will definitely make you a believer in the homemade.

Grandma’s Cranberry Sauce

The post The 3 Top Cranberry Sauce Recipes appeared first on Foodgasm Recipes.

Easy and fast cranberry sauce that beats canned every time. Orange juice adds zest to it.

Plus there are only 3 ingredients!

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Homemade Cranberry Sauce

Just 3 ingredients and you have the best cranberry sauce ever.

Course Sauce

Cuisine American

Keyword Homemade Cranberry Sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 105kcal

Ingredients

• 1 12 ounce bag fresh cranberries
• 1 cup sugar
• 1 cup orange juice or 1 cup water

Instructions

• Mix all ingredients in a medium saucepan. Bring to a boil; simmer until berries pop.
• Chill until ready to serve.

Enjoy!

Up Next:

Tangy Cranberry Relish

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Recipe based on one by Karen From Colorado
Photo by Delicious as it Looks

The post Homemade Cranberry Sauce – Only 3 Ingredients appeared first on Foodgasm Recipes.

Give it a try and I think you’ll agree that you’ve never really had good blue cheese dressing until you’ve had this one.

This is the BEST Blue Cheese Dressing I have ever tasted! I can’t believe I actually make this in my own kitchen! Absolutely incredible!

All I can say is WOW!! I will NEVER buy bottled blue cheese dressing again! For that matter, I couldn’t get better in any fine restaurant.

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Chunky Blue Cheese Salad Dressing

This Blue Cheese Salad Dressing is chunky, homemade and delicious!

Course Sauce

Cuisine American

Keyword Blue Cheese Salad Dressing

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Ageing 1 day day

Total Time 1 day day 15 minutes minutes

Servings 8

Calories 225kcal

Ingredients

• 1 cup mayonnaise I use Hellmans
• 1 cup sour cream
• 1/2 cup buttermilk
• 1/2 teaspoon white pepper
• 2 tablespoons grated onions
• 4 dashes Tabasco sauce
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1 dash cayenne pepper
• 1 teaspoon minced garlic
• 2 teaspoons sugar
• 6 ounces crumbled blue cheese

Instructions

• Combine the mayonnaise, sour cream and buttermilk and mix well.
• Add the remaining ingredients mixing thoroughly.
• This dressing must be refrigerated for 24 hours before serving for best flavor.

Enjoy!

Up Next:

The World’s Best Taco Salad!

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Recipe based on one by Luby Luby Luby
Photo by Sandi (From CA)

The post Blue Cheese Salad Dressing – Chunky & Homemade appeared first on Foodgasm Recipes.