My mom makes her own croutons for salads, but when's she's making a big holiday dinner she makes her stuffing using "Brownberry" seasoned stuffing mix. Also buy 500g roll of pure pork sausage meat, ("Maple Leaf" ) for the stuffing.
Here's the gravy recipe:
- turkey giblets,
- water
- 2 c. milk
- 3 tbsp flour
- 2 tbsp butter
- 2 small onions
- salt and pepper to taste (about 1/2 tsp. salt and 1/8 tsp pepper)
- turkey drippings
- Take the turkey giblets bag from the cavity of the raw turkey, wash the raw giblets.
- Remove the liver, put it on a small dish, covered, in the fridge for later.
- Put the gizzards, heart and neck in a small pot.
- Add to the gizzards in the pot: 1/2 tsp salt, small onion, bay leaf and pepper.
- Cover with cold water and bring to a boil.
- Turn down the heat and simmer, covered 1-1/2 hours till tender. Add more water if the liquid boils down.
- Take the giblets out of the water, and strain stock, saving the liquid.
- Let the giblets cool, then chop.
- Remove the meat from the turkey neck, chop the meat, discard the bones.
- Now take the liver from the fridge.
- In a large, deep saucepan, fry liver in 1-2 tbsp butter for about 3 minutes.
- Remove the liver from the pan and chop.
- Return chopped liver to the pan with chopped giblets, chopped neck meat, and a small diced onion.
- Add 2 cups* of the reserved giblet liquid. Turn up heat to medium.
- Add 1-1/2 cups of milk.
- Whisk 5-6 tbsp. flour in another 1/2 cup of milk until smooth, add to the rest of the gravy mixture, stirring frequently.
- Cook till smooth and thickened.
- Season with salt and pepper to taste.
- Transfer gravy to a gravy boat.
- Serve hot.
