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Turkey Gravy and Dressing

Note: These recipes are adapted from Meta Givens Encyclopedia of Cooking (1952). Editor's sister-in-law's son, Winslow Eaves, who used to be a chef, doesn't wait for turkey drippings to get his gravy. He simmers onions and water over low heat, adding some sour cream later.  Giblet gravy, cooked the same as chicken with some onions and celery tops, can be prepared the night before with stuffing vegetables.  See also Turkey Tips

For the gravy:
1/3 cp flour
2 1/2 cp giblet (or chicken) broth


1. After turkey is cooked, separate as much fat as possible, leaving several
tablespoons for flavor. 
2. Return baking pan with drippings to burner(s) over very low heat.  A large turkey roaster will take up two burners.
3. Mix flour with giblet broth thoroughly, before adding to drippings.
4. Add 3/4 of mixture to drippings.
5. Stir frequently till mixture is thickened to desired consistency. If necessary,
add remaining flour/broth mixture.
6. Keep warm over double boiler till ready to use. Or, make ahead of time and heat over
double boiler, thinning with a little broth if necessary.


Celery and Sausage Stuffing

Note: This recipe is for a 22-pound turkey and leftovers. Use celery and onions to taste. Prepare bread, vegetables, and giblet broth the night before, storing in separate dishes so the bread does not become soggy.


2-3 large stale white or other bread, cubed, and dried
1/2 cp butter
2 cp celery, diced
1/4 cp onion, chopped
1/2-1 lb ground sausage, or to taste
2 T poultry seasoning
1 t salt
1/4 t black pepper
1/2-1 cp giblets broth


1. Melt butter in very large pan, add celery and onion and saute over low heat till soft and
yellow. While browning, cook sausage, making sure it is finely chopped up and well
cooked.
2. Add bread and seasonings together till well mixed. Then add sausage.
3. Cool, then add liquid, mix lightly with a fork. After stuffing the bird,  add the rest in a well-greased baking dish (13x9x2, depending on how much is left).  Cover with oiled tin foil.
4.  Bake at 350 for about 40 minutes.  Uncover, and bake until top is crisp, about 20 minutes.  If the turkey stuffing is too moist, use some of the baked stuffing to fluff it up.

Cornbread Stuffing

Note:   Adapted from Meta Given's cookbook and Bon Appetit (11/01) Magazine, this recipe could serve as a stand alone dish for vegetarians on Turkey Day.    Both recipes use eggs.

1/2 cp butter
5-6 cps cornbread, crumbled
1 1/2 cps soft bread crumbs (about 6 cps)
1/2 cp rendered turkey fat (opt)
1/2- cp  pecans or walnuts, chopped
1/2  cp green pepper, chopped
2  pkgs. frozen yellow corn, thawed
1/2  cp onion, chopped
1 1/2 t poultry seasoning
salt and pepper to taste


1-1 1/2 cp giblet broth

1.  Brown vegetables in butter. 
2   Remove from heat and add nuts and seasonings.
3.  When ready to cook, toss in giblet broth.
4.  Bake as above.