The Daily Southerner, Tarboro, NC

Food

November 18, 2011

Thanksgiving is just around the corner

TARBORO — I love Thanksgiving. It’s actually my favorite commercial holiday. I guess that’s because I LOVE to cook. For Thanksgiving, no one can tease me about cooking too much. I cook everything that lays still. So be warned!

This week, we have a few of my favorites. I have many! So, this is just a few. I hope that you enjoy these. Next week, we will look at what to do with all of the leftovers!

Our first recipe is giblet gravy. I chop the giblets up really well so that my finicky kids don’t know exactly what I’m feeding them! They love my giblet gravy.

The second recipe is Oyster Stuffing. My brother-in-law loves this. So I make this each year just for him! But, even though I prefer good old fashioned dressing, I like stuffing too.

The third recipe is mashed potatoes.  My sister, Michelle, started me with adding cream cheese to mashed potatoes. It was a great idea. It makes them wonderful! Now I can’t imagine mashed potatoes without cream cheese.

The last recipe is cranberry slaw. This is a little different way to use cranberries instead of just the jellied cranberry sauce. Of course, at my house, you still have to have the jellied variety as well. My husband couldn’t imagine Thanksgiving dinner without the cranberry sauce from the can!

Whatever you decide to make this year, I hope that you have a happy and blessed Thanksgiving holiday!

Giblet Gravy

Giblets & neck of turkey

1 Medium Onion, peeled & quartered

1/4 Tsp. Salt

3 Cups Water/Stock

1/8 Tsp. Fresh Ground Pepper

1 Celery Stalk, diced

1 Medium Carrot, peeled & diced

4 Whole Black Peppers

1 Bay Leaf

1/4 Cup Flour

2 Hard-boiled eggs

Wash giblets and place in medium-sized pot with celery, onion, carrot, salt, pepper, bay leaf and water. Bring to boil, and then reduce the heat and simmer, covered, for 2 hours. Remove giblets and rough chop, discarding neck. Set giblets aside. Strain broth and press vegetables through strainer or ricer. Add water or stock to make three cups.

Place 1/4 cup of drippings from turkey or chicken into large skillet. Stir in flour and allow drippings and flour mixture to brown until medium dark brown. Remove from heat. Stir in the three cups of broth. Add salt and pepper to taste. Bring to boiling while stirring. Reduce heat and simmer for 5 minutes or until thickened. Add giblets and simmer for 5 minutes longer. Slice the two hard-boiled eggs and place on top of gravy after it has been placed in serving bowl.

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