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Classic Traditional Roast Turkey w Brown Turkey Gravy and Cornbread Dressing
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Thawing Directions
Purchased Covered
Weight Open Pan in Dark Enamel
After turkey is removed from oven, let stand 20-30 minutes for easier
carving.
Giblets
The gizzard, heart, liver and neck should be cooked promptly after being
cleaned and washed. They must be cooked tender before they are added to
gravy. Use giblet broth as liquid in gravy.
Cover gizzard, heart, and neck with water. Season with 1 teaspoon salt,
3 peppercorns, 3 whole cloves, a small bayleaf, and a little chopped
onion, celery, and carrot. Simmer 1 1/2 hours or more until gizzard is
fork tender. Add liver 10 to 20 minutes (depending on size) before
giblets are done. Refrigerate unless used immediately.
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Classic Traditional Brown Turkey Gravy
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Allow about 1/4 cup of gravy for each serving. Pour drippings into a
bowl leaving the solid brown particles in the roasting pan. Scrape out
solid brown particles into a large skillet or simply loosen if gravy is
to be made in the roasting pan.
Skim all fat from drippings. Measure the amount of fat needed for gravy
and mix with solid particles. Set fat over low surface heat. Blend in
flour and cook until bubbly, stirring constantly. Add liquid which is
cool or lukewarm (not hot) all at once. Cook over medium heat, stirring
constantly until uniformly thickened and bubbly. Lower heat and simmer
gently about 5 minutes. Season to taste with salt and pepper.
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Classic Traditional Cornbread Dressing
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Heat 8 inch pan smoking hot with 2 Tablespoons fat in 450 oven. Mix
ingredients adding enough buttermilk to make a batter just thin enough
to pour - 1 to 2 Cups. Pour batter in pan and bake at 450 about 30
minutes.
Can use the same ingredients except buttermilk and soda. Instead of
buttermilk, use milk and 4 teaspoons of baking powder in place of the
soda.
Dressing
Stuff turkey VERY LOOSELY as dressing will swell during roasting. Bake
left over dressing in uncovered pan or casserole at 375 for 45 minutes
after adding enough additional chicken broth to make "soupy" (thick
soup).