Turkey Stock / Chicken Stock
Turkey Neck, Giblets, Heart, Back Bone of Turkey, Upper Wing of Turkey, Place all in
large pot W/ Celery, Onions, Carrots, Black Pepper Salt And Chicken Base. Fill W/ Water
and bring to boil and simmer for 12hr there should be two gal of stock when done
because this stock will be used for your
1 # Gravy
2 # Sage Dressing
3 # Broth for Turkey Re-heating / Left-Over's
The Giblet Gravy
1 stock of celery med. diced
1 med. onion med. diced
1/4 Cup of crisp Bacon med. diced
2 Tbsp. of fresh Sage, Rosemary, Thyme dice small and add Crosse black pepper.
bring to boil , then simmer on till vegetables are tinder about one hour.
5 hard boiled eggs chopped
3 cubs of butter for rox 3/4 LB
1 qt of Half & Half
1 pt of heavy cream
Add Rox to broth, cook for 12 min. then add Half & Half, heavy cream, bring to light
boil then simmer for 12 min., add eggs, simmer for 8 min. let set for 12 min. then serve.
Sage Dressing Thanksgiving
Recipe Yield: 1 - 9x13 Inch Dish
1/4 Cup Butter
3 Stalks Celery, Chopped
1 Onion, Chopped
1 (8 Ounce) Diced Small Bacon
1 1/2 Teaspoons Poultry Seasoning
1 (1 Pound) Loaf Day-Old Bread, Torn Into Small Pieces
1/2 Cup Turkey Drippings Or Turkey Broth, Chicken Stock
Preheat Oven To 375 Degrees .
Melt Butter In A Large Saucepan Over Medium Heat. Add Bacon Slowly Cook And
Stir Celery And Onions Until Onions Are Translucent, About 10 Minutes. Stir
In Poultry Seasoning, Bread And Enough Turkey Drippings To Keep The Mixture
Moist But Not Soggy.
When Bread Pieces Are Thoroughly Coated, Transfer The Mixture To A 9x13 Inch
Baking Dish. Cover And Bake In The Preheated Oven 30 To 45 Minutes, Until