Author |
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Jmm
Moderator
08-16-2002
| Tuesday, November 22, 2005 - 6:53 pm
I need help! Ok, quit laughing ......... I mean cooking help. I can do the turkey nice and moist and my ham is great too, but I just cannot get the giblet gravy right. Ok first problem is that I don't use the giblets (kids won't touch it if I do), but I do use the meat from the neck. I just can't seem to the the "gravy" part right. Any suggestions?
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Texannie
Member
07-16-2001
| Tuesday, November 22, 2005 - 7:22 pm
Sherbabe..is this it? I make this all the time and get tons of raves. HILL COUNTRY RANCH DIP Ingredients 2 - 8oz Cream Cheese 1 - 8oz Sour Cream 4 TBS Milk 2 jars Chipped beef 1 tsp garlic 1 tsp black pepper ½ Cup chopped Green Pepper 2-3 Jalepenos diced 1 –1 ½ cups chopped pecans butter Directions Mix all ingredients together except for pecans & butter. Put into an over proof dish. Saute pecans in butter and spread on top of dish. Bake at 350 for about 30 minutes unitl bubbly. Serve with chips
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Texannie
Member
07-16-2001
| Tuesday, November 22, 2005 - 7:23 pm
Costacat, a little more specifics on your recipe. Do you cook the apples in with the cranberries? Jackie, do you know how to make a roux? Start with a roux base then add your milk and chopped up chicken neck and let simmer.
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Landi
Member
07-29-2002
| Tuesday, November 22, 2005 - 7:32 pm
sissy, boil the giblets and neck in chicken stock until done. remove meat from the neck bones, and put the liquid and giblets and neck meat into a blender, blend until smooth. it looks kinda like a chocolate milkshake. now get the pan drippings. make a roux of flour and water, add half of the blender mixture and pan drippings to the roux, add chicken stock as necessary to thin out. voila! gravy!
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Sherbabe
Member
07-28-2002
| Tuesday, November 22, 2005 - 7:45 pm
thanx tex. sounds close, except the the dip is cold, and no jalepenos or pecans. the rest of the mix sounds about right. i'll try it.
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Costacat
Member
07-15-2000
| Tuesday, November 22, 2005 - 8:35 pm
Jmm, it's a ratio of 1:1:1. For example, 1 tbl drippings and flour to 1 cup liquid. I make the gravy in the pan the turkey roasted in. I'll pour out all the drippings, and then measure back into the pan on the stove. Turn the heat on medium high, and slowly mix in the same ratio of flour. Cook until bubbly, scraping up the bits at the bottom. Then add broth slowly, a bit at a time, stirring well with a wisk. Just add it slowly, and stir constantly. Keep adding broth till it's a bit thinner than you want, then cook it for another 10 minutes or so. I use the neck and giblets to make broth, then use chicken broth if there's not enough. I'll throw the neck and giblets, and maybe an onion into a pan of water, and cook it for about an hour. I toss everything out, strain it, and chill it so I can skim the fat off.
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Costacat
Member
07-15-2000
| Tuesday, November 22, 2005 - 8:41 pm
Tex, here's the exact recipe: Spiced Cranberry Sauce (a la Sue) 1 pkg (12 oz) fresh cranberries 1 apple, peeled and cored, cut into small dice 1/2 orange, juiced 1/2 orange rind, (no white part) cut into very small dice 1-1/4 cup sugar 1 tsp cinnamon 1/4 tsp cloves Place the orange rind into a small pot with about a cup of water, bring to a boil, and cook 10 minutes. Drain. Toss the diced apple with the juice of the orange. Pick through the cranberries, and toss out any soft ones. Add cranberries and cooked orange rind to the apples. Stir in sugar and spices. Cook over medium high heat till mixture comes to a boil, stirring occasionally. Lower heat to medium, place lid partially on pot, and cook until cranberries pop and apple is soft. I generally cook it for about 45 minutes, but I like a thicker sauce. About halfway through, I'll start to mash the unpopped cranberries lightly against the side of the pot. This is the point where it really starts to thicken up. Place into bowl and cool to room temp. Or cover and refrigerate, but remove about a half hour before serving and stir before serving. You can make this a couple of weeks beforehand. Or if you make a double batch, it lasts quite a long time. I usually make a double batch, serve it for Thanksgiving, and then bring it to parties till I run out. Then I make another batch right around the holidays for holiday parties. I'll even bring some to work for "snack time." 
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Urgrace
Member
08-19-2000
| Tuesday, November 22, 2005 - 8:58 pm
Sherbabe, I always add some horseradish for a little zip in the recipe. Texannie are you calling me an imposter? LOL I'm only half southerner.
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Texannie
Member
07-16-2001
| Wednesday, November 23, 2005 - 2:12 am
That's right Grace, I forgot about your Yankee roots! LOL Sherbabe, I have seen people do that dip as a ball and then roll it in the pecans. I have had grown men ask me for the recipe! Thanks Costacat..think I found my cranberry recipe!
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Ddr
Member
08-19-2001
| Wednesday, November 23, 2005 - 4:16 am
Silli, I love this cane syrup. http://www.steensyrup.com/
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Reader234
Member
08-13-2000
| Wednesday, November 23, 2005 - 5:19 am
I'm afraid of brine!! I watched Alton Brown on the Food Network, 2 years ago, did his recipe for brine - and it was the worst turkey ever!! We did get hooked on the Kosher Salt however... but honestly that turkey WAS extremely salty... How many prep their turkeys? I've watched so many specials. I'm debating on using Rachael Ray's Herbed butter technique - she took fresh herbs, mashed them in softened butter, then dug in between the skin and the meat and rubbed that mix in.... Now Martha Steward took sliced Lemons and did the same thing, and then elegantly placed some sage around the lemon slices - you can get a slice around the thigh 2 on each breast - and it does give the Turkey a very lemony flavor... I also like the flavor of stuffing the Turkey with "aromatics" - the roots - carrots, onions, and some herbs... Butterball says to just brush the bird with veggie oil!!! Not sure what I'll do, but I do make Grandma's stuffing, and cook it seperate, and use the pan drippings from the bird to baste my stuffing with!!!
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Tishala
Member
08-01-2000
| Wednesday, November 23, 2005 - 5:33 am
Reader, I don't like brined turkey either [or other brined foods like olives, capers, etc]. I have congestive heart failure and I have a low sodium diet [which I break every now and then!], and a brined turkey is way way too salty for me. Besides that, even Alton says you cannot use the pan drippings for gravy because they are just so laden with sodium. I do my turkey in the regular Martha way: I rub it with butter, cover it with a cheesecloth, put it on a roasting rack in my roasting pan, and then baste it with a mix of melted butter and white wine. I stuff it only with sage, rosemary, and quartered oranges and lemons. And I put carrots, celery, onion, maybe parsnips, and some stock on the bottom of the roaster.
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Landi
Member
07-29-2002
| Wednesday, November 23, 2005 - 7:30 am
sounds like the brined turkey wasn't rinsed well enough. i have never had a turkey taste salty when i've brined it.
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Webchiq
Member
07-11-2005
| Wednesday, November 23, 2005 - 7:34 am
If you're not using sugar with the salt mixture in the brine then it will sometimes make the meat very salty, but Landi is right on, it just wasn't rinsed thoroughly.
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Reader234
Member
08-13-2000
| Wednesday, November 23, 2005 - 7:44 am
Thanks for those tips - and I promise to try again - just not tomorrow... oh and Tish - you've given me a lot to think about with the Kosher Thanksgiving!! DS is bringing his gf - she's Jewish, I didnt think she's Kosher, or she says her family isnt "religious," they dont go to Temple, etc... but I noticed last Thanksgiving she only ate veggies - now I know why!! Some habits are very important!! I'll serve more veggies (I dont use butter, I use balsamic vinegar for green beans, and aspargus!!)
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Urgrace
Member
08-19-2000
| Wednesday, November 23, 2005 - 8:10 am
Could someone please educate me on what foods can be eaten together and not, for a Kosher dinner? Our son and his Jewish girlfriend are not dining with us, but I would like to know for the future.
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Escapee
Member
06-15-2004
| Wednesday, November 23, 2005 - 8:12 am
I need a really good apple pie cheesecake recipe.
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Escapee
Member
06-15-2004
| Wednesday, November 23, 2005 - 8:17 am
I was told to brush the turkey with a sweet cream butter mixed with rosemary, parsley, pepper and poultry seasoning. For those who are doing ham, the best glaze in the world, IMO is coca cola yellow mustard brown sugar orange juice tiny bit of lemon juice honey all mixed into a paste and brushed over the whole thing. Mmmm Mmmm Mmmm.
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Tishala
Member
08-01-2000
| Wednesday, November 23, 2005 - 9:27 am
Urgrace, chances are that she's doesn't keep kosher cause so few Jews do. But the basic prohibition is that you cannot mix dairy and meat. Shellfish are forbidden, and by all means: no ham! LOL. And that is why so few people keep kosher.
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Webchiq
Member
07-11-2005
| Wednesday, November 23, 2005 - 9:32 am
Jmm, I don't use flour in my gravy. When the stock is done as above, then I use cornstarch dissolved in water for my thickening agent. As long as you use cold water to dissolve the cornstarch and pour it in slowly while constantly stirring the gravy then you will not get any lumps in the gravy.
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Texannie
Member
07-16-2001
| Wednesday, November 23, 2005 - 9:44 am
Another fantastic glaze for a ham is.. in a saucepan simmer together one jar of jalepeno jelly one can of crushed pineapple handful of cloves simmer for about 30 minutes until good and sryupy. pour mixture all over ham cover tightly and bake
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Urgrace
Member
08-19-2000
| Wednesday, November 23, 2005 - 9:52 am
Thanks so much Tishala. That is much easier than I thought it would be.
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Jmm
Moderator
08-16-2002
| Wednesday, November 23, 2005 - 9:52 am
Thanks for all the gravy tips I'm going to give it a try again tomorrow and I'll let you know how it turns out. Happy Thanksgiving, everyone.
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Reader234
Member
08-13-2000
| Wednesday, November 23, 2005 - 10:00 am
I've spent an hour googling Urgrace, I think its the mixing of meat and dairy... As my grandma used to say "it has to have a stick of butter or a cup of sugar to be sure"!! LOL, so I often cook with butter - so IF I'm thinking Kosher, I need to baste the bird with veggie oil, not butter? and of course my cornbread stuffing cant have butter, or sausage in it... I want her to feel welcome in my home, and I just never gave it much thought, she has been over, I usually try and "inform" my dinner guests of how and what I prepare - you know like on TV "the green beans have hazlenuts and butter" ... often no one is listening!! lol... and she is so very polite, doesnt eat much, lots of veggies... now I know a little more... I'm going to go see if I can find some Challah bread...
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Costacat
Member
07-15-2000
| Wednesday, November 23, 2005 - 1:03 pm
Reader, you can use margarine instead of butter. So if you rub your turkey with butter, use margarine instead. If you want, check out some Kosher Thanksgiving recipes. At least it'll give you an idea of what to do with your turkey and there's also a recipe for cornbread stuffing. 
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