Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Page 3 of 5 FirstFirst ... 2 3 4 ... LastLast
Results 21 to 30 of 49

Thread: Tradition

  1. #21
    Super Member AngeliaNR's Avatar
    Join Date
    Aug 2013
    Location
    SW Missouri
    Posts
    1,370
    Blog Entries
    32
    You are making me hungry!
    Courtesy is not optional.

  2. #22
    Senior Member
    Join Date
    Jul 2012
    Location
    Beautiful BC
    Posts
    605
    Blog Entries
    1
    I always cook up the neck, giblets, heart and liver with onions celery and carrots. I only strain off the broth, I have never added the chopped up meat to the gravy.

    I have a funny story about making gravy, at the inlaws. My mil had bought 6 packets of turkey gravy mix and 6 boxes of stove top stuffing. I went shopping and bought fresh stuffing ingredients including pork sausage meat and fresh herbs. I also put the neck etc in a pot with onion, carrot and celery to make a broth for the gravy.

    I got the stuffing made and the bird in the oven. The broth was simmering nicely and I went for a walk. Came back and my fil decided to help and poured the broth down the drain and left the well cooked neck, vegies etc sitting on a plate. I could not believe it.

    I like to switch up the dressing ingredients, but my family likes the same old meal. I often will cook a turkey in February and make interesting dressing to please me.
    Proud Parent of one Dwight Canada Student, my son graduated this year and is on his way to UVic.

    http://dwightcanada.org/

  3. #23
    Super Member Edie's Avatar
    Join Date
    Sep 2009
    Location
    St. Paul, Minnesota
    Posts
    2,281
    Blog Entries
    1
    I have a memory here - I always put the neck, heart, giblets in a nice sized pan with celery leaves and onion, put that on the stove right away on Thanksgiving morning so as to start smelling up the house (that works better than a candle). Then around 11:00 or so, pregame show (?), #1 husband would want to know if the giblets were done. And I proudly went out with two small dishes and two forks and to my son I would say "Wanna neck?" and to my husband I would say "Have a heart." That was an all important part of our Thanksgiving dinners. Edie
    Home is where the rags of your life are turned into quilts, lemons become lemonade and a few extra pounds are simply welcomed as "more of you to love."
    I am so confused. I don't know if I found a rope or lost my horse."

    BELIEVE

  4. #24
    Senior Member
    Join Date
    Apr 2011
    Location
    Lancaster PA
    Posts
    627
    You must be my long lost twin! Sounds just like my house. My husband always wants me to do a trial run sometime in October just to make sure I haven't forgotten how to do the turkey dinner thing! Good thing we love turkey. I must say, Thanksgiving dinner is my favorite meal to cook!!

  5. #25
    Super Member Annaquilts's Avatar
    Join Date
    Jul 2010
    Location
    SoCal
    Posts
    7,638
    My mom would simmer it on the stove and make soup out of it that we would eat before the main course. The turkeys I get seem to have only a neck. We cook it along with the bird and eat it along with the bird. With roasted chicken it is the same way except it has all the parts, gizzard, heart, liver and neck. Actually sometimes it has extras of those parts. I do toss the liver inside the bird while cooking and the other parts underneath the tail. We serve it all with the chicken. different folks have their favorite parts. My mom used to also use chicken parts to make soup.
    Anna Quilts

  6. #26
    Super Member coopah's Avatar
    Join Date
    Dec 2011
    Location
    Horse Country, FL
    Posts
    3,073
    Blog Entries
    1
    My mom did that when she cooked. I cook now and don't. I am not a gravy person, so that's probably why I don't do it.
    "A woman is like a tea bag-you can't tell how strong she is until you put her in hot water." Eleanor Roosevelt

  7. #27
    Senior Member quiltin-nannie's Avatar
    Join Date
    Jan 2013
    Location
    NW PA
    Posts
    461
    Quote Originally Posted by francie yuhas View Post
    I put the neck and giblets in a sauce pan with chopped celery,onion,a little carrot. I simmer,then strain,then use with pan drippings. My family likes lots of gravy.
    This is how I do it too!
    Julie
    Good friends are like stars; you don't always see them, but you know they're always there!

  8. #28
    Super Member
    Join Date
    Aug 2010
    Location
    Hamburg,Western New York State
    Posts
    3,479
    Yes, that is part of the gravy prepration in our home.

  9. #29
    Super Member Wanabee Quiltin's Avatar
    Join Date
    Jul 2011
    Location
    St. Louis suburbs
    Posts
    3,231
    I always simmer my giblets, makes a wonderful flavor to my gravy and I add some to my dressing also. I am a girl from the north and we make dressing with bread cubes not cornbread. My dogs eat the meat!

  10. #30
    Super Member wendiq's Avatar
    Join Date
    May 2009
    Location
    No. California
    Posts
    1,287
    Giblet Gravy....Ah Yes! The flavors make my mouth water.....Hey! It's almost that time of year....LOL!

Page 3 of 5 FirstFirst ... 2 3 4 ... LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.