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Turkey Dressing & Gravy
(2) 1 lb pkg. - Croutons or Shredded Stuffing – one herb seasoned, one plain.
5 cups - Chicken broth (I use the kind that comes in cartons)
1 Bay leaf
1/2 Green pepper, chopped
1 Carrot, sliced
2 sticks - Butter
2-1/2 cups - Celery, chopped [Allergy Note: if Tom is coming for dinner, substitute apples (see below)
2 cups - Onion, chopped (I prefer red onions)
1-2 cups - Mushrooms, chopped (I use Cremini)
1 - Turkey liver
1-10 cloves - Garlic, chopped
2 T - Fresh parsley, chopped
1-2 tsp - Poultry seasoning
Salt & pepper to taste

Substitutions for Tom:
1-2 - Apples, chopped (a non-allergic substitute for Tom)

1/2 loaf - Challah bread - makes a nice substitute for the croutons - cube the
slices and leave to dry out.
1-2T - Calvados (apple liqueur)
Sausage meat, black olives, anchovies, capers - or similar, to your tastes

3-4 cups - Chicken broth (same as for stuffing)
1 - Turkey neck
1 - Turkey gizzard
1-2 T - Flour
Cornstarch - Have on hand if needed
Initial Steps
- Turkey liver - Saute in 1 Tablespoon of butter, seasoning with salt, adding a small amount of chopped garlic for the last 30 seconds. Chop into fine pieces and set aside.
- Broth - Take chicken broth for stuffing and gravy and heat; add turkey neck and gizzard and heat until hot (not to boiling point).

Start with the croutons/crumbs in a large mixing bowl. Cut butter into big chunks and pour 5 cups of hot chicken broth over it to melt the butter (or you can melt the butter with the broth in a separate bowl). Mix lightly. Add
celery, onion, mushrooms, liver, garlic, parsley, and poultry seasoning. Toss lightly. Adjust the seasoning with salt and pepper.

Lightly spoon dressing into cavity of turkey. The remainder of the dressing can be baked in heavy-duty foil package or heavy casserole pan - this will only take about an hour at same temperature as turkey. If you want the dressing to have a bit of crust (without drying it out), leave it in for 90 min, or more. Spray Pam/oil on the foil or pan to avoid having the dressing stick.


When the turkey is roasted and removed from pan, pour off any excess fat. Stir in 1-2 Tablespoons of flour into the pan to mix into remaining fat, then
add the broth -- start with 1- to 2 cups to deglaze the pan. Add more broth
if it is too thick. If it is too thin, add some cornstarch mixed with water (1 T. cornstarch to 3 T. cold water). Adjust the flavor with salt and pepper.

Skip the flour and use only cornstarch for thickening - this yields
clearer gravy.

Anyone who has attended a
holiday dinner at Chez Joanne has had a variation of this recipe. Variations are a necessity since she has never written it down until now. Feedback is welcome.

[Note the changes to accomodate Tom's allergies.].

Makes 4-6 servings




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