Turkey Gravy: With Giblets, or Without?

[Lexicon]

Giblets? BLEEEECH! <insert Calvin’s “BLEEEEECH!” face here>

And the neck? Oh god, don’t make me fuckin’ sick! The first time I saw my mom reach into a turkey and pull out this soggy, bloody, sac of guts I almost gnarfed.

When she removed this thing that looked like a flayed penis, I really did gnarf. Then she proceeded to chop said flayed penis up into little pieces and put it in the gravy.

Is it any wonder I am such a sick sick bastard now? I was traumatized as a child.

I did not eat dinner there that afternoon. I went to my friends house and made sure they cooked only edible stuff for Thanksgiving dinner.

IS THAT TOO MUCH TO ASK MA? WHAT’S NEXT? COOK THE CAT FOR CHRISTMAS DINNER? WHAT’S THE DEAL WITH FRIGGIN’ BEEF RIBS IN THE SPAGHETTI SAUCE? WHAT’S WITH PUTTIN APPLES AND WALNUTS IN MY TUNA FISH, AND CARROTS AND CHEESE IN MY PEANUT BUTTER SANDWICH? CAN’T YOU JUST FEED ME NORMAL FOOD LIKE I GET WHEN I STAY AT MATT’S HOUSE? IF YOU WANT TO KILL ME, GET IT OVER WITH AND USE A GUN AND QUIT WITH THE SLOW TORTURE?

[Diver]

Dolores Claiborne said “The giblets go in both the gravy and the dressing, including the liver. I like the taste of liver! I also put chopped boiled egg in my giblet gravy. I am from Texas, and I call it “dressing”.”

Me too, to everything you said.

[Mr.Cynical]

Diver said:

Dolores Claiborne said “The giblets go in both the gravy and the dressing, including the liver. I like the taste of liver! I also put chopped boiled egg in my giblet gravy. I am from Texas, and I call it “dressing”.”

Me too, to everything you said.

Well, I am from Earth, and I call that GROSS.

[Gravity]

I boil the yummy internal tresure until it gives up it’s juice! Then I salt and consume the heart and liver. Then I throw the rest out (it’s yucky!)

I use the stock to make the gravy extra yummy.

Yay, boiled hearts!

[Rebo]

*Originally posted by Mr. Cynical *
**Diver said:

Dolores Claiborne said “The giblets go in both the gravy and the dressing, including the liver. I like the taste of liver! I also put chopped boiled egg in my giblet gravy. I am from Texas, and I call it “dressing”.”

Me too, to everything you said.

Well, I am from Earth, and I call that GROSS. **

[huffy voice] Do you mean to say that Texas is not on Earth? Huh? Well, what do you have to say for yourself, mister?[end huffy voice]

[Mr.Cynical]

Well, last I heard, Texas was into that secession thing, and I thought it took hold

[joke hijack]
What’s the best thing about Oklahoma?

It keeps Texas from touching Colorado

[Zenster]

*Originally posted by Ukulele Ike *
…My wife and her mother both like stuffing made out of chestnuts and ground beef and wild rice and other nasty crunchy things…

I like Ike!
[sub]::THE CROWD ROARS::[/sub]

Nasty crunchy things indeed! Stuffing, like chicken and tuna salads, should be soft and utterly munchable. Even the celery in my killer stuffing recipe is parboiled specifically to prevent this particular atrocity.

*Originally posted by pugluvr *
**Zenster, your recipe thread is getting too long to search, and I’m a lazy bitch. Is there a recipe for oyster stuffing in there? As you know, I am an oyster-a-holic, and the only remaining oyster dish I haven’t tried is oyster stuffing. I know I can find recipes in my old Joy of Cooking, but they’re not as interesting as Doper recipes.

And by the way: Diced tender giblets, including liver, in the stuffing, not the gravy. **

Tell you what pug, I’ve got “The Complete Seafood Cookbook” right here. The recipe is somewhat simple so I’ll post it at the recipe thread in a little while. Please remember that there is an index to my recipe thread. It’s not complete yet, (each page of the index takes two or more hours to compose) but it’s getting there.

Now, when are you going to jumpstart the “Ultimate Oyster Bar” thread again? I’ve got a major jones for Kumamotos. You’ve also yet to respond to your invite to the SF Bay Area SD Party (see sig link).

*Originally posted by Gravity *
…Yay, boiled hearts!

Gotta like someone who enjoys poultry hearts. In fact, I’m going to have to post a recipe for Fried Chicken Hearts at the recipe thread too.

[Fenris]

*Originally posted by Diver *
**Dolores Claiborne said “The giblets go in both the gravy and the dressing, including the liver. I like the taste of liver! I also put chopped boiled egg in my giblet gravy. I am from Texas, and I call it “dressing”.”

Me too, to everything you said.

**

I have a feeling this thread will end up in great debates, but…

I’ve always understood that “stuffing” and “dressing” were the same thing, but “stuffing” is cooked inside the bird and has a mushier texture but great turkey flavor, while “dressing” is cooked seperate from the bird and has a yummy crust on top.

Of course, some of us take the ‘stuffing’ from the turkey while the turkey’s resting after cooking, put the now turkey infused ‘stuffing’ in a 8x11 pan, and cook at 425 for about 10 minutes to get the best of both worlds. I call it “good eating”.

Fenris

[lee]

I don’t actually stuff the bird anymore because of possible food poisoning dangers. I do steal some of the drippings to make the dressing on the side.

Last year we had a bacon wrapped turkey that was great. Usually i rub the skin with soy sauce, kosher salt, pepper, ground sage and butter.

[Myron_Van_Horowitzski]

You can’t put giblets in the stuffing! They have to be ground fine to fill out the gravy.

Everybody knows you put seasoned pork sausage in the stuffing.