Ready for a holiday MUST at our house? This is it! 🙂 This is my mother’s recipe adapted and expanded for my crew. We serve with Turkey and all of the other “fixins” for the holidays–both Thanksgiving and Christmas. Give it a try. Nice, nice, nice!
1 pan of cornbread (I use Aunt Jemima Buttermilk Corn Meal Mix for perfect Cornbread!)
2 cans cream of chicken soup
2 cans cream of celery soup
2 cans cream of mushroom soup
1/2 cup finely chopped onions
3 boiled eggs, chopped finely
2 eggs, beaten
Mix ingredients together, add deboned turkey and turkey juice until texture is like a mixed cake mix (be sure it is not dry–you want it to be pretty “soupy” before you cook it.). Bake in 350-degree oven about 45 minutes or until golden brown.
While cooking, prepare your Giblet Gravy. Here is how…
Easy Giblet Gravy…
1/2 pound chicken or turkey giblets and neck
Celery leaves, finely chopped
Onion slices, finely chopped
1/2 cup all-purpose flour
2 hard-boiled eggs, chopped finely
Remove liver and set aside.
In a saucepan, place the giblets and neck in lightly salted water to cover; add a few celery leaves and onion, if desired.
Cover; simmer for 1 hour or till tender.
Add the liver; simmer 5 to 10 minutes or till tender (turkey livers take about 20-30 minutes).
Remove and chop the cooked giblets.
Discard the neck.
For the gravy…
Add enough water to reserved broth to measure 3 cups. (If making gravy with a roasting bird, use drippings from it to measure 3 cups.)
In a screw-top jar combine 1-cup of the broth mixture, flour, and pepper; shake well.
In a saucepan combine flour mixture and remaining broth.
Cook and stir until thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Stir in chopped giblets.
If desired, stir in hard-boiled eggs.
Makes 3 1/2 to 4 cups.