Possumblog

Well, yes, giblets go in the gravy if they're not already in the bread stuffing. BTW, gravy making is up to me or my dad, and I'm in charge of the whipped cream.

See, I never knew giblet gravy was supposed to have whipped cream in it. That might be what's missing...

I really wish you had not gone into the details of how it is made. I may never look a gravy bowl the same again.

I hear whipped cream makes it better.

Speaking as a person of vaguely hearty eastern European hebraic stock [food pun!], I have to say you've added to an already too-long list of really, hideously disgusting foods. I will not go into detail, though the more daring and strong stomached of you will look up "petcha" on google.

I'm not a gravy person but Mrs. Skinny is, and she assures me the proper way to make gravy is to mix genuine, non-offal turkey bits and drippings with a bit of flour to thicken, and that's it.

Anything else is just recycling.

Southern or no, giblet gravy is nasty. I would always try to sift some chunk-free liquid off the side with a spoon to put on my dressing. To me, the eggs were the grossest part.

Dan, you petcha I feesl a bit sick! You know, I understand the desire for folks to use everything, but some things are better used for fertilizer than food. I like your wife's gravy recipe, and that's the way I make it, too.

And I see Skillzy knows some of my people. And shares my aversion to their food habits.

Ewwww,

I'm with Mrs. Skinny.

I make my gravy right in the pan I used to roast the bird. First I pour off the excess fat, add some water, a handful of flour and stir like mad with the pan on my cooktop on med. low.

It's brown, tasty and not (too) lumpy.

Make your roux (i.e., Creole napalm) first, then slowly add water. Makes it a little easier to control the lumps that way.

Never mind the whipped cream, but Sarah, if you mix the llour and cold water first, then add to the hot drippings, you'll have fewer lumps (yes, we weevils can be pedantic about food, too).

Actually my lumps are from the pieces of bird and skin that got knocked into the drippings.

I think it's time for Chef Tony and Kitchen Hand to weigh in on this. I've always thrown some gravy into the drippings and slowly browned that, then added water. Steevil mixes (in some magical way) flour and water and adds that to the hot oil. One of us is doing it wrong, and of course, I think it's not me!

The magical way is a Tupperware shaker with vanes in it that break up the flour clumps. It also has a pour spout.

However, mixing flour into water with a fork works OK too.

Now I am reallyglad I'm a northerner: we have NEVER made giblet gravy (the dog gets those inner parts that are stuck in the icky bag and stuck back in the inner parts of the turkey).

And Steevil is right - the Tupperware thingee is a godsend. Except for shaking the flour/water together first, I do the same thing as Sarah.

And I like the little bits of roasted goodness that show up in that kind of gravy.

I keep roux already made to make gravy, skim off most of the fat add wine reduce add in my roux heat then add the stock. I too BTW am not a fan of giblet & egg in my T-day fixxens. I make it for those that do want it, usually about a third go for it.

I'm not a gravy eater. I like my taters with lots of butter. But I'm grateful that no one even tried to make me taste giblet gravy. Ugh.

I've got to get me some of that Tupperware stuff...

OH--AND ANOTHER THING!

Do you people pronounce "giblet" with a hard or soft G--"jiblet." I've always pronounced it as jiblet, but all of Reba's people pronounce it with a hard G.

I can take the various body parts but never liked the egg.

Don't ask me. I prefer fried turkey.

I've always heard it as jiblet.

I grew up in North Alabama, but my mother is French-Canadian, small-town rural family. She made giblet gravy too, but she used hard boiled eggs that were broken up by the stirring.

Happy Thanksgiving to you and yours, Terry.

Down here, giblet has a hard 'g' as in gibber plain.

Gravy? I'd happily take the giblets. It would be rich but even richer with the eggs. I suppose it's true Depression-era cooking, when meat was scarce, every part had to be used and there were chickens in the yard.

That was the case here. My mother learned from her mother, a farm girl, and was still valiantly cooking sheep's head soup into the '60s. We regularly ate lamb's brains and tongue sandwiches were a picnic favourite.

And here I thought I was going to not be queasy this morning....

I did warn you, Terry. I can't help what you choose to google.

Mrs. enjoys the lumps of turkey bits that end up in the gravy - at least the ones that make it that far. They have a habit of getting eaten prior to gravying. I have no idea if she adds water, but gravy isn't a big deal for me, so maybe she does.