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Posts:
1
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Posted:
Nov 15, 2006 8:51 AM
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A giblet is the heart, liver, neck & the rest of the left overs. (That's what you call them). They make a really good giblet gravy. I think that's more of a Southern thing also. I'm not really sure how to fix it but I can get the recipe from my Grandma.
I hope everyone has a Happy Thanksgiving,
Leah
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Posts:
149
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Posted:
Nov 15, 2006 7:43 AM
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>
> Stuffing a turkey can be dangerous because the
> stuffing gets infected with the turkey blood and bits
> of entrails left over in the cavity.
>
> To make the bird really moist, you can leave the
> giblets in the cavity right in the little bag (as
> long as it's paper, not plastic). They steam up real
> nice and keep the bird super moist and taste more
> like turkey than an apple does.
>
> 
Chef Jen, what do you do with the little bag of giblets when the bird is done? Are they edible, and if so, do they taste good?
What is a giblet, anyway?
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Posts:
201
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Posted:
Nov 14, 2006 2:09 PM
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> After talking
> to many people after posting this, though, I have
> heard that if you peel an apple and put it in the
> cavity of the bird and then cook it (of course with
> your own seasonings and after removing the giblets)
> the apple will make the bird very moist. I have yet
> to try this, but I have heard this tip from many
> people.
Stuffing a turkey can be dangerous because the stuffing gets infected with the turkey blood and bits of entrails left over in the cavity.
To make the bird really moist, you can leave the giblets in the cavity right in the little bag (as long as it's paper, not plastic). They steam up real nice and keep the bird super moist and taste more like turkey than an apple does.
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Posts:
11
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Posted:
Nov 14, 2006 1:32 PM
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Thank you all so much for all of your great recipes and ideas. My mom never stuffed the turkey, so I probably won't go that route either. It's just a personal preference. We've always had our dressing in a seperate pan, which we all love. After talking to many people after posting this, though, I have heard that if you peel an apple and put it in the cavity of the bird and then cook it (of course with your own seasonings and after removing the giblets) the apple will make the bird very moist. I have yet to try this, but I have heard this tip from many people. Once again, thanks for all of your help with this topic, and feel free to add any Thanksgiving recipes to this post. I am always up for a new recipe.
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Posts:
58
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Posted:
Nov 6, 2006 2:56 PM
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Stovetop cornbread used to be very tasty but they changed their recipe somewhere along the line and now it's terrible.
So is the Stovetop Turkey stuffing.
Stick with the good old chicken flavor. Add some Kraft shredded Italian blend cheese if you like a creamier stuffing.
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Posts:
30
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Posted:
Nov 6, 2006 1:50 PM
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Uh, ChefCaine, that's good advice IF you have a Safeway in your town. I don't.
I am from the south, too, and always have cornbread dressing with our turkey -- baked in a pan separately. NEVER stuffed.
Here's a good recipe from the Justin Wilson collection that I use every year:
3 cups crumbled 2-day-old cornbread
3 cups crumbled stale bread or toast
2 cups chicken stock
1/4 cups vegetable oil
1/2 cups chopped fresh parsley
1/2 cup chopped celery
1 cup chopped onions
1/2 cup chopped green onions
1/2 teaspoon crushed dried mint
Salt and pepper to taste
Preaheat the oven to 325 degrees. Mix the crumbled breads together in a large mixing bowl, pour in the stock, and set aside. Over med-hi heat, heat the oil and saute the parsley, celery and onions until clear, the pour into the bowl with the bread. Add the mint, salt and pepper and mix well. Pour into a greased casserole dish and bake for an hour.
Hope this helps!!
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Posts:
112
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Posted:
Nov 5, 2006 1:54 PM
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> I'm too busy and harried on holidays to bother with a tough recipe for stuffing.
In that case, Safeway has a complete Thanksgiving take home dinner from the deli featuring a precooked 12 pound turkey, smashed potaotes, gravy, dressing, a package of brown & serve dinner rolls, and an apple pie.
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Posts:
16
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Posted:
Nov 4, 2006 2:22 PM
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I'm too busy and harried on holidays to bother with a tough recipe for stuffing. I love Stove Top, and I make it taste real by adding a can of peas and some nondairy coffee creamer and a can of chiken and rice soup. It makes a lot, and with all the gravy, no can really taste it anyway.
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Posts:
112
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Posted:
Nov 4, 2006 1:18 PM
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This is a joke, right? Stovetop in your Thanksgiving turkey? Here is a REAL corn bread dressing you can be proud of:
Sausage, Apple, and Fennel Corn Bread Dressing
Corn bread:
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fat-free milk
2 tablespoons canola oil
1 large egg, lightly beaten
Cooking spray
Preheat oven to 425°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and 1/2 teaspoon salt in a large bowl; make a well in center of mixture. Combine milk, canola oil, and 1 egg in a small bowl. Add to flour mixture, stirring just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Remove from pan; cool completely.
Stuffing:
2 teaspoons olive oil
6 ounces Italian sausage, removed from casing (about 3 links)
2 cups finely chopped onion
1 bay leaf
1 1/2 cups diced Granny Smith apple (about 1 large)
1/2 cup diced celery
1/2 cup diced fennel bulb
1 teaspoon minced garlic
1/4 teaspoon dried rubbed sage
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon freshly ground black pepper
1 1/2 cups fat-free, less-sodium chicken broth
2 large eggs, lightly beaten
To prepare stuffing, heat olive oil in a large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until browned, stirring occasionally. Add onion and bay leaf; cook 8 minutes or until onion starts to brown, stirring occasionally. Add apple, celery, and fennel; cook 5 minutes. Add garlic and next 5 ingredients (through black pepper); cook 1 minute. Remove from heat; discard bay leaf. Cool to room temperature.
Preheat oven to 375°.
Crumble corn bread into a large bowl. Add sausage mixture to bowl; toss to combine. Add broth and 2 eggs; toss to combine. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 375° for 50 minutes or until top is crisp and golden brown.
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Michele from Kraft Kitchens
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879
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Posts:
11
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Posted:
Oct 31, 2006 1:04 PM
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My mom past away this past February, and she always cooked the turkey and dressing for our Thanksgiving dinner. I am going to try to pick up where she left off, and make it this year. I was wondering if you are going to have any recipes for turkey or a cornbread dressing on your website. We're a southern family, so the dressing my mom used to make was a cornbread dressing, which we prefer. I am just looking for a good recipe or one similar to my moms. Unfortunately, she didn't write her's down. Thanks for your help!
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