#chop giblets
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Side Dish - Old Fashioned Giblet Stuffing Recipe
Stuff your favorite bird with giblets cooked in butter and celery and onion tossed with day old bread.
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Old Fashioned Giblet Stuffing
Put day-old bread, celery, onion, and butter-cooked giblets inside your favorite bird.
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Final bracket reveal!
Hello, everyone! After some deliberation (and a very stressful shift at work) I've compiled the final list of participants for this bracket! This post is both a bracket reveal and a confirmation that I have the right characters/images. Be sure to let me know if there are any that need correcting!
Aesop/The Flame in the Flood, Ai/Puyo Puyo Tetris, Alice/The Last of Us 2, Amaterasu/Okami, Annoying Dog/Undertale, Arven's Mabosstiff/Pokémon Scarlet/Violet, Barbas/Skyrim, Barista/Rhythm Heaven, Barkley/Cassette Beasts, Barkspawn/Dragon Age: Origins
Blanca/Shadow Hearts: Covenant, Boney/Mother 3, Boomer/Far Cry 5, Brown/Rule of Rose, Caesar/Wargroove, Cain/Red Dead Redemption 2, Cerberus/Hades, Chibiterasu/Okamiden, Chop/Grand Theft Auto 5, Colonel Ruff/Brawl Stars
DD/Metal Gear Solid V, Digby/Animal Crossing, Dogamy and Dogaressa/Undertale, Dogmeat/Fallout, Dr. Potan/THE DOG Island, Dribble/WarioWare, Duck Hunt Dog/Duck Hunt, Elena/Spiritfarer, Flash/Jetpack Joyride, Flippy Doggenbottom/Toontown Online
Fondue/Rhythm Thief, Gab/Zero Time Dilemma, Garm/Guild Wars 2, Giblets/Elder Scrolls Online, Gretchen/Scarlet Hollow, Hewie/Haunting Ground, Holly/Super Lesbian Animal RPG, Hot Dog/Skylanders, Interceptor/Final Fantasy VI, Isabelle/Animal Crossing
Jackal/Hyper Light Drifter, Jake/Dog's Life, K.K. Slider/Animal Crossing, Koroku/Suikoden III, Koromaru/Persona 3, Lesser Dog/Undertale, Lord Arcanine/Pokémon Legends Arceus, Mame/Yakuza, Mira/Silent Hill, Missile/Ace Attorney
Missile/Ghost Trick, Monty/Spelunky 2, Moonless/Fear & Hunger, Noishe/Tales of Symphonia, PaRappa/PaRappa The Rapper, Pepita/Trauma Center: New Blood, Pickle/Papa's Pancakeria, Pizza/Chicory: A Colorful Tale, Polterpup/Luigi's Mansion, Pom/Pom Gets Wi-Fi
Poochy/Yoshi, Ppodae/Lobotomy Corporation, Princess Pooch/Fossil Fighters: Champions, Pryna/Final Fantasy XV, Randy/Wobbledogs, Rei/Guilty Gear, Ren/DRAMAtical Murder, Repede/Tales of Vesperia, Rex/Fallout: New Vegas, Rex/Fossil Fighters
Riley/Call of Duty, Rukey Greentail/Pyre, Rush/Megaman, Rusty Slugger/Rusty's Real Deal Baseball, Sam/Sam and Max, Sant Angelo di Roma/Final Fantasy VIII, Satty/Breath of the Wild, Sergeant O'Fera/Cuphead, Sif/Dark Souls, Sommie/Fire Emblem: Engage
Spot/Nintendogs, Sumo/Detroit: Become Human, Taroumaru/Genshin Impact, Toby/The Great Ace Attorney, Umbra/Final Fantasy XV, White Beast/Guardian Tales, Wick/Identity V, Willie/Deadly Premonition, Woby/Don't Starve Together, Wolf/Minecraft, Wolf Link/Zelda Twilight Princess, Wulfgar/Etrian Odyssey 2
Again, I can't thank everyone enough for their submissions. Sorry to everyone whose submissions didn't make it in, and rest assured that narrowing the list of participants down was hard.
The bracket itself is going to be posted tomorrow, as well as the first group of matchups. I'll be splitting the first few rounds into multiple groups, just so the sheer volume of contestants isn't so daunting!
And, of course, I wish the best of luck to each of these amazingly good boys and girls. See you all tomorrow!
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@bixiebeet @spengnitzed @professorlehnsherr-almashy @amalthea9 @shelleythesapphic
Sometimes, when looking at the quiet, serious scientist in huge round glasses that worked diligently, if making a mess, fixing the complex equipment in his lab, Janine would remember the song sang by Sancho Panza, in the musical play Man of La Mancha, where he declared his autruistic, undying affection for the mad Don Quixote:
I like him, I really like him.
Tear out my fingernails one by one, I like him!
I don't have a very good reason,
Since I've been with him,
Cuckoo-nuts have been in season...
But there's nothing I can do,
Chop me up for onion stew,
Still I'll yell to the sky
Though I can't tell you why,
That I like him!
Egon... he wasn’t necessarily the hot blooded man of action and adventure that Don Quixote was. For him, every move should be carefully calculated and logical. She couldn’t imagine him searching words for a love song. He probably tought that love letters were ridiculous.
And yet, the song of Sancho Panza still played in her head when she saw him...
I like him, I really like him.
Pluck me naked as a scalded chicken,
I like him!
Don't ask me for why or wherefore,
'Cause I don't have a single good
"Because" or "therefore!"
You can barbecue my nose.
Make a giblet of my toes,
Make me freeze, make me fry.
Make me sigh, make me cry.
Still I'll yell to the sky,
Though I can't tell you why.
That I like him!
One night, Janine caught herself feeling concerned for the fact that Egon would work in his lab until late at night, ending with shorter hours of sleep than his colleagues.
He even looked thinner. Perfect candidate to catch a flu. She couldn’t see this happen and stay with crossed arms.
So the auburn haired lady from Brooklyn decided to act.
Egon was surprised with a scent of herbal tea coming into his lab. Turning his face away from his table, he saw the secretary who once tried to start a small talk with him bringing a smoking cup.
“Sorry to bother you, Dr. Spengler. I just came to bring this cup of tea.”
“Well... thank you. You didn’t need to bother, Miss Melnitz.”
“Its no bother at all. And please, feel free to call me Janine.”
“Oh, sorry, I am indeed a very formal person. But slowly I will get acustomed to call you by first name, if you so wish.”
“Alright, I will leave you in peace now...”
Janine turned her back and gave a step, but stopped when she saw Egon’s voice exclaiming:
"Wait!”
She turned her face, and saw her dark haired, tall boss, with his lips trembling in an almost meek facial expression. He spoke in a lower tone of voice:
“Don’t go...”
Intrigued, Janine walked back to his work table and asked:
“Do you need something else, Dr. Spengler?”
“I owe you an apology.”
“For?”
“For last week, when I reacted roughly at your attempts to start a conversation.”
“You didn’t offended me. You presented your opinions, and also I imagined that you wanted to extablish professional distance.”
“Still, I shouldn’t have talked so harshly about your interest in reading. After all, you didn’t talk diminishingly of my interest in Mycology, even if you found it extrange and unusual.”
“Oh... that’s right. In that case, apology accepted, Dr. Spengler.”
“Thank you... And one more thing: since you ask me to call you for your first name, can you also call me by my first name? Egon.”
“Sure... Egon. Its a strong name. Now remember to drink your tea, while its warm.”
“By the way, what tea is it?”
“Linden. For calming.”
After answering his question, Janine left the lab and returned to her desk. Egon drank the tea, and to his surprise, he enjoyed the taste!
In ten minutes, he was sleeping, serene, in his bed.
#ghostbusters#ghostbusters 1984#ghostbusters the supernatural spectacular#idw ghostbusters#egon spengler#janine melnitz#harold ramis#annie potts#janegon
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Contents:
2 medium onions, quartered
3 carrots, roughly chopped
3 green onions, roughly chopped
5 or so garlic cloves, smashed
large knob of ginger (like 6 inches), roughly chopped
23 black peppercorns
1 whole chicken (3-4 lbs), including giblets whenever available
I peel my garlic and onions because I don't like getting the papery skins stuck to everything, but that's optional; carrots and ginger are scrubbed without peeling. Once it comes to a boil, I'll also add about a tablespoon of salt and some lemongrass paste. I haven't used the paste before, so I'll be experimenting as we go.
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🌟Post Thanksgiving Cooking Time 🦃🥧🌟 . . . Ingredients. One turkey, one red bell pepper, two green bell peppers, one yellow bell pepper, about 8 ribs of celery,about 10 garlic cloves, one lage pan jiffy cornbread, bag of turnip greens for 5 servings, turkey neck, turkey liver, giblets, water, extra virgin olive oil, 6 servings imperial butter, and six medium yellow onions. . For seasonings: used sea salt, black pepper, rib rack spice rub, thyme, Italian seasoning, turmeric and lemon pepper seasoning. . Simplified version. Season the turkey. Put vegetables around Turkey. Put an oven at 325 degrees fathrenheit. Next, boil chicken gizzards with extra virgin olive oil and vegetables. Season that too. Next, saute celery and onions with extra virgin olive oil. Season that too. . After, take out pre-cooked jiffy cornbread. Mash that up. Add gravy from turkey gizzards to jiffy cornbread. Add sauteed onions and celery to cornbread. Take meat off turkey neck, chop up turkey gizzards and turkey liver. Add meat to cornbread as well. Discard bones. Or suck meat off bones if desired. . Put turkey in oven for 3 hours at 325° f. Last 20 minutes put at 450° and take cover off to create a crust. Take out turkey from oven. . Put stuffing in oven at 450 for about 40 minutes. Take out of oven. . Add extra can gravy to your boiled turkey gizzard gravy if you would desire. Make turnip greens with sauteed onions and peppers. . Enjoy. . See last year's recipe for more detailed information. . Not included: Mom's rolled eyes as I was making post. . #turkey, #turkeyday, #thanksgiving, #thanksgivingfood, #ThanksgivingRecipes, #thanksgivingcelebration, #Thanksgiving, #food, #fun, #enjoy (at Lehigh Acres, Florida) https://www.instagram.com/p/CleBS3pudHY/?igshid=NGJjMDIxMWI=
#turkey#turkeyday#thanksgiving#thanksgivingfood#thanksgivingrecipes#thanksgivingcelebration#food#fun#enjoy
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Council Deputies vs Backtracking
Back in the goblin cave:
Mychae: Oh look. Ogres moved in. There goes the neighbourhood.
Alisaie: The Council has a squad here again. You’d think they’d patrol better. At this point, they’re just asking to get eaten.
Jallira: Well, at least we’ll be doing them a favour. That’s always nice.
Astrid: Before you give her that look, also please remember that we are getting paid. A lot.
Jallira: And you can fight things on the ground. It’s not as though their dire wolves can climb. ...Though now I really do have to wonder about ogres and goblins having pets.
Astrid: Well, goblins have a written language, apparently. And domesticated animals have been a thing since--
Alisaie: We make things dead now. Yes?
Jallira: You truly are a woman of simple pleasures. But yes.
Some time later, in the now-reoccupied inner fort of Caer Lem:
Alisaie: They didn’t even wall the tunnel up?!?
Jallira: Oh dear...
Alisaie: *grabs a passing guard* You didn’t. Even. Wall. The tunnel. UP?!?
Mychae: Be glad they didn’t, at least for now. We have to get in there.
Jallira: Also they could have walled off the other end.
Astrid: Also it served us as an escape route; maybe they figured they’d like an escape route too.
Guard: *choked meebling noises*
Alisaie: Oh, fine, whatever. But you’d better have walled off one end of this or you deserve to be Sorak-lunch.
And, back in the Sorak camp:
Jallira: I think I see what we’re looking for. I admit I’m a little concerned about this. If they won’t even leave the bodies of their dead, why are they leaving things like weapons--?
Sorak Assassins: *drop Invisibility and attack Astrid and Alisaie*
Alisaie: Oh FUCK YOU NOT THIS AGAIN--
Jallira: Alisaie we need--
Alisaie: *would like to Rage*
Alisaie: *chops a Sorak to giblets*
Jallira: ............as I was saying ... we need an intact head. We ... now have mince. But maybe the other--
Astrid: *standing next to a flaming pile of goo that might have been a Sorak once* ...sorry...
Mychae: *from somewhere on the ceiling* What’s the point of me finding a nice sniper’s nest if you’re going to do shit like this?
Jallira: Excavation site it is, then.
Mychae: Back to Caer Cyflen first. If nothing else, Alisaie probably needs to wash clothes in something that isn’t a stream. And you ... probably have something that’ll deal with the back-splash you got, but...
Jallira: I just got this chainmail. Now I’m going to have to spend an hour scrubbing blood off it and it wasn’t even my kill.
Mychae: Hey, at least it wasn’t your blood.
Astrid: I like it. It goes with your hair.
Alisaie; Jallira; Mychae: *all looooooook at Astrid*
Mychae: I think I speak for all of us when I say you are the living embodiment of ‘weird’.
Alisaie: You spent an hour last night writing a letter while hanging in a tree. Upside-down.
Jallira: Let’s just say that we’re all gloriously weird and move on? Please?
Alisaie: Yeah fine. The donkey-piss is better than nothing, I guess.
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Belgium-Waterzooi In Ghent
3 pounds. chicken stew, stew with giblets
1/2 pound. beef stew, cut into cubes
Water
2 medium onions, quartered
1 celery stalk, chopped
2 leeks (white only), chopped
1 carrot, cut lengthwise into quarters
1 tea. salt
2 egg yolks
6 tablespoons. half and half
1/7 teaspoon white pepper
juice of 1/2 fresh lemon
Cut the chicken into 4 pieces. Place the chicken, giblets and beef stew in a low saucepan, cover with water − bring to a boil. Skimmed foam rom the surface until the surface is clear.
Add the onions, celery, leeks, carrot and salt. Cover, simmer for about
2 hours. Remove the beef from the cooking liquid, set aside for another objective. Remove and dump the bones and skin from the chicken. Cut meat in small pieces.
Strain the cooking liquid, squeeze the liquid from the vegetables - discard vegetables. Boil the cooking liquid until it is lower to about 1 liter.
Beat the egg yolks with half and half and white pepper in a small bowl.
Stir in about 1/6 cup of the cooking liquid; stir the egg yolk mixture into left liquid. Simmer over low heat, moving constantly, until thickened. Stir in the lemon drink and the chicken pieces-heat
through. Pour into the tureen or serve in individual bowls.
Serve immediately.
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Okay I've been putting off writing this post for a week. I totally wasted spent my whole last weekend doing this fucking thanksgiving dinner. I literally didn't sit down for 9 hours on the turkey roasting day. Get ready for a long one...
I thought this would be good to bang out a few recipes in one weekend. My job gives out free turkeys to employees every Christmas, and this year we got two since my partner works with me now. We have a very small deep freeze, so I thought this would also help make some space since we didn't cook either of our turkeys during the actual holidays.
The cookbook has a pretty detailed thanksgiving section, where Tony explains how to set up a thanksgiving dinner over 4 days. First step, make a stock. This took me 8 hours.
Luckily I didn't need to buy any bones. I've had these necks and wings and bits hanging out in my freezer for a while. Scraps from past turkeys, roasted and raw ducks, and maybe a chicken. I added in the neck and wing tips from the new turkey as well.
Roasted those off for about 45 minutes, moving them around as needed. Prepped some mirepoix while that cooked, added it to my brand-spanking new cheapo stock pot, chucked in some thyme, and we're off to the races.
I underestimated how long this sucker would take to bring to a "high simmer". Took about an hour to get there, then had to stay at a medium simmer for 5 hours. At some point I realized it wasn't evaporating fast enough and cranked it for the final two hours.
My resulting stock. A little more than I needed, which turned out perfect. Rapid cooled it in the sink and finished this around 10:30pm. He says that if you've done it right, it should be a deep golden brown, and very gelatinous the next day, which it was. Hooray!
I had planned to get my stuffing together and baked off on this day as well, but didn't manage to. But I got the veg prep for the stuffing chopped up at least. His stuffing is the most expensive stuffing I've ever made. It's the wild mushrooms that got me. Thankfully my grocery store still had roasted chestnuts available in March, but I definitely couldn't find fresh wild mushrooms. So dried would have to do.
The recipe calls for a pound of the wild mushrooms, but this box of dried ones only comes to 70g when rehydrated and it ran me $9.
This sad pile cost me nine fucking dollars. Porcini, chanterelle, shiitake, portabello and oyster. A pretty good assortment at least. I rehydrated them using some of the extra stock I made. Definitely not paying $60 to get to a pound though, so I supplemented with some fresh baby king oyster mushrooms, and topped it off with regular cremini mushrooms.
Now I know the chestnuts might come off as cheating, since they're pre roasted, but I did roast them again myself, as the bag suggested.
The stuffing took me two hours to get together (thank fuck I did the chopping yesterday), then I got my monster 16lb bird ready for roasting. His prep for that is pretty simple. Just a rub down with butter, salt and pepper it and you're good to go. His method doesn't involve stuffing the bird, but I have emotional needs regarding bird stuffing, so I made extra in order to do so.
His stuffing has the giblets boiled and processed to add in at the end, but I couldn't find the giblets in my bird until I was ripping it apart to portion it (who puts the giblets under the skin in the chest/sternum cavity?? Put that shit inside the bird with the neck for fucks sake...) so instead I added in some of the turkey neck meat I had leftover from the stock scraps. I'll try again with the giblets next time.
Surprisingly, the gravy was pretty annoying. All that stock I made was specifically for the gravy, as well as some red wine and shallot reduction. I made the roux using pan drippings from the stock bones from the previous day, but as I was browning the roux I was thinking, damn this is a lot of roux. I've made a lot of gravy in my life and I've never used this much roux. So when I got to the point of adding the hot stock to the roux, it got SO THICK.
He says to continue cooking the gravy until it's "thick enough to coat a spoon", but this was already way thicker than that. I had to dump in all my extra stock, plus some fish sauce and soy sauce (which are optional parts of the gravy recipe) to "water" it down.
That and I may have lightly burned my outside-the-bird stuffing. It was totally saveable though.
This is the proudest I've ever been of roasting a turkey. I sent this photo to my friends as if it was a new baby photo. Just look at it.
Isn't she a beaut?
Basted her every half hour for about 4 hours. Ironically, my overzealous stuffing didn't get hot enough to get out of the danger zone before the bird overcooked, so I scooped it out, mixed it with the lightly burnt other stuffing and baked it off while the bird rested. Oh and I also made mashed potatoes, obviously. I needed a green side, so I also whipped out...
Tony really showed his age with this one. The only time I've ever had creamed spinach was when I was 5 years old, at my grandparents house.
Thank fuck you can buy pre washed, pre trimmed spinach these days, because by this point I was so done with all of this. Nothing more depressing than watching 2 big bags of spinach steam down into a tiny sheet pan worth of wet green. At least it came together quickly. The taste was just okay, something about the texture squicks me out.
Taters, stuffing spinach and gravy. The second money shot of the day. Also a little bundle of asparagus I steamed off in the microwave since it was getting old...
Holy fuck, it's over. Best turkey I've ever done, but man. I don't know if it was worth it.
| Thanksgiving + Creamed Spinach |
Taste is a 4 out of 5. Definitely good, but the stuffing literally tasted like any stuffing I've ever had, expensive ingredients be damned.
Difficulty is a 6 out of 5. Don't try this one if you've never done a thanksgiving on your own. Or recruit help if your kitchen space allows it.
Time was about 16 hours over two days. I'm not kidding. At least while reducing the stock, you can sit down now and then.
I portioned all of this into 18 meals for the freezer so we can have a mini thanksgiving whenever we want.
I wish I could have found some cranberries so I could've knocked out his cran relish recipe as well, but it's late March and beggars can't be choosers. I'll get to that in the fall, when I roast that other fucking turkey sitting in my freezer...
#anthony bourdain#appetites a cookbook#thanksgiving#cooking#recipe#making stock is so long and boring#spinach
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Christmas Dinner, at Chez Top's....
Ceviche to start, with tuna, salmon, and prawns, dressed in tigers milk and topped with crushed root crisps
Served with a bottle of Japanese Chateau Mercian
For the main, from the top:
Goose fat potatoes with thyme & smoked salt
Parsnips with rosemary & parmesan
Bacon wrapped apricot & hazelnut stuffing
Roast duck, with a fennel, onion & garlic crust
Brussel sprouts, with bacon, chestnuts, masala, and parsley
Rainbow carrots, steamed in stock & rosemary
Sage, onion & lemon stuffing
Pigs in blankets, wrapped with sage leaves
Two day duck gravy, made yesterday with fennel, onion, carrot, garlic, celery and the left over bones & giblets from a previous duck. Then cooked again today using the juices from today's duck, which was cooked on a trivet of the same veg
Served with a bottle of Pablo Fallabrino out of Honduras (it smells of leather and fresh tobacco and is the best red wine you will ever taste!)
Even the dog got a bowl: left over roast chicken, a bit of veg from the trivet, a chopped up sprout, and a glug of gravy.... yes, she ate the lot!
I fucking spoil my lot.
Happy Christmas, yeah?
X
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Giblet Gravy Recipe
This mom's classic giblet gravy recipe is full of meaty giblets in a thick and savory holiday gravy. Hard-cooked eggs add texture and interest! giblets from a turkey, 4 large hard-cooked eggs chopped, 1/2 teaspoon salt, 2 tablespoons cornstarch, 1 cube chicken bouillon, 2 cans chicken broth, 1/2 teaspoon ground black pepper, 1 quart water, 1/2 cup milk, 1 stalk celery cut in half, 1/4 medium yellow onion
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Turkey Stock
Serving: 12
Ingredients
1 12-15 pound turkey carcass, picked over
turkey neck, if you have it (it’s ok if you don’t)
giblets, if you have them (it’s ok if you don’t)
leftover turkey drippings, if you have them (it's ok if you don't)
1 onion, peeled and quartered
4 cloves of garlic, smashed
2 large carrots, scrubbed or peeled, chopped into thirds
about 1/3 a head of celery, leaves included
1 large bunch of parsley, roughly torn or chopped
1/2 bunch sage, roughly torn or chopped
3-4 sprigs fresh rosemary
5 sprigs thyme
3 bay leaves
8-10 whole peppercorns
about 4 quarts of water
Directions
Place your turkey carcass into a very large stock pot (at least 6-quart capacity.) Add in your turkey neck, giblets, any skin, and leftover turkey drippings, if you have them. It’s okay if you don’t, you will still get a great turkey stock from just the carcass.
Add the onion, carrots, and garlic. Chop off about a third of a head of celery, the end that has the leaves preferably, but use what you have. You should have several short stalks. Add them to the pot.
Add a bunch of parsley, half a bunch of sage, 3-4 sprigs of rosemary, and about 5 sprigs of thyme.* Tear the herbs up a bit so they start releasing flavor faster.
Add 3 bay leaves and 8-10 peppercorns.
Cover the turkey and vegetables with about 4 quarts of water, or however much you need to submerge everything in the pot (at least mostly, some parts sticking out is okay.)
Bring to a rolling boil over high heat. After if has come to a rapid boil, turn the burner down to just below medium, or wherever you can maintain a low simmer. There should be gentle bubbles but nothing too active.The liquid should be gently moving at all times, not still.
Simmer for about 2-4 hours. See how chill this recipe is? I would say 2 hours is the minimum, 4 hours will get you a super duper rich stock. Check on it every now and then, and skim off any foam or scum that may settle on the top. If your water is boiling off too quickly and the bones start to stick out of the water, add more water to cover it up, and bring back to a simmer.
Pour the stock through a colander into a large bowl (or two), catching any bones or vegetables.
At this point I like to use a gravy fat separator to easily discard all the fat that will rise to the top. You can also just wait for the stock to cool (or refrigerate/freeze it) and skim the fat off with a spoon.
Allow stock to cool before moving to an airtight container and placing in the fridge or freezer. I like to use mason jars if you plan to store in the fridge, or quart size ziplocks if you plan to freeze.
Use this turkey stock as a base for soups or anything that calls for chicken broth!
Stock can be stored in the fridge for up to 5 days, or in the freezer for about 3 months.
Slow Cooker Instructions
Add all the ingredients to a large crock pot. Cook on low for 10-12 hours. Pick up with the recipe in step 8, when you strain it through a colander.
(Source)
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Recipe for Maple Roast Turkey and Gravy
This turkey was roasted in the New England style with a maple syrup and butter rub. Consider stuffing it with a sausage, apple, and cranberry stuffing. 2 cups chicken stock, 1 teaspoon chopped fresh thyme, 2 tablespoons chopped fresh thyme, 3/4 cup butter, 1 bay leaf, 3 tablespoons all-purpose flour, 2 cups chopped onion, 2 tablespoons apple brandy, 2 tablespoons chopped fresh marjoram, 1 cup coarsely chopped carrots, 2 cups apple cider, 2.5 teaspoons grated lemon zest, 1/3 cup real maple syrup, salt and ground black pepper to taste, 1 cup chopped celery, 14 pounds whole turkey neck and giblets reserved
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#video game dog bracket#tumblr tournament#tumblr poll#round two#losers bracket#deadly premonition#willie deadly premonition#willie#minecraft#wolf minecraft#wolves#mojang#grand theft auto#grand theft auto 5#grand theft auto v#gta#gta 5#gta v#chop gta#chop#rule of rose#brown rule of rose#brown#elder scrolls#elder scrolls online#giblets elder scrolls#giblets tes#giblets#tes#dog's life
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Juicy Thanksgiving Turkey Recipe
A juicy, succulent turkey is produced using this Thanksgiving turkey recipe. The turkey is baked in a champagne chicken broth after being rubbed with dried herbs. 1 bottle champagne, 2 tablespoons rubbed dried sage, 1 tablespoon lemon-pepper seasoning, 2 tablespoons dried parsley, 1 medium carrot cut into 1/2-inch slices, 1 whole turkey neck and giblets removed, 1 medium onion chopped into large pieces, 2 stalks celery cut into 1/2-inch slices, 2 tablespoons dried thyme leaves, 2 tablespoons ground dried rosemary, 1 can chicken broth, 1 medium orange cut into 8 wedges, 1 tablespoon salt
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Recipe for Easy Giblet Gravy
The traditional, delectable turkey gravy in this straightforward giblet gravy recipe is quick to prepare and ideal for your Thanksgiving or holiday table. 2.5 cups turkey stock, 1/2 tablespoon chopped fresh sage, 1/2 teaspoon ground black pepper, 1/4 cup cooked turkey giblets chopped, 3 tablespoons turkey drippings, salt to taste, 3 tablespoons all-purpose flour
#turkey giblets#heat pan drippings#giblet gravy recipe#giblet gravy#flour#ground black pepper salt#turkey drippings
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