Giblet Gravy Recipe Abigail, Marketing Concierge
Dad’s Pasta e Fagioli Christine, Office Administrator
Every year we have Thanksgiving at home, my father basically lives in the kitchen. It is understood that the family should resist investigating the tantalizing aromas coming from the kitchen and vacate the area so he can work. Every once in a while, his culinary creativity gets the better of him, and various non-traditional sides accompany our turkey. Sometimes, they're new and noteworthy, while other times they just miss the mark. Regardless of this year's sides, his homemade gravy is guaranteed to steal the show yet again. It will always be the perfect finishing touch!
Growing up in an Italian and Southern Virginia home, we had a blend of Italian food and traditional Thanksgiving foods. All of the family would flock to our house for Dad’s soup. For years, they tried to get his recipe. It was a special occasion for him to share the recipe. From our family to yours, enjoy Dad’s gift.
Turkey neck, heart, liver, gizzard 2 Cups of turkey drippings 1 Hard-boiled egg Celery stalk w/leaves 2 Cubes of chicken bouillon ½ Onion 1 Toe of garlic Salt & pepper, to taste 2 Teaspoons of poultry seasoning 3 Tablespoons of cornstarch 1/3 Cup cold water • Place the neck, heart, liver and gizzard into a saucepan with two cups of water. • Add the onion, garlic, celery and bouillon cube. • Simmer slowly until neck meat falls off the bone, about 45 minutes. • Allow to cool, then chop up the turkey parts and set aside. • Hard boil the egg, slice it and set aside. • Pour off the turkey drippings into a large measuring cup and allow to separate. • Pour off the grease and reserve two cups of the drippings. • Place drippings into a medium sauce pan and simmer. • Combine cornstarch and water, adding slowly to the drippings to thicken. • Add chopped turkey and egg, then season with salt, pepper and poultry seasoning.
1 Cup carrots diced ¼ inch 1 Cup of grated onion ½ Cup of celery, finely diced into ¼ inches 3 Gloves of garlic, very finely chopped 2 Tablespoons of olive oil 1 19-oz. Can of cannellini beans 1 15-oz. Can of black beans 15 Ounces of chicken broth ½ Cup green peppers, diced into ¼ inches ½ Cup red peppers, diced into ¼ inches 1 Teaspoon of fresh chopped basil (can use dried also) Salt and pepper, to taste Pasta Ditalini (best) or you can use small elbow or shells Leftover turkey cut into small chunks Dutch oven (5–6 Quart) Microwave-safe dish • Grab 2–3 tablespoons of chicken broth to cook vegetables in the microwave. • Starting with the carrots, cook for 1 ½ minutes, then add celery, cook additional 1 ½ minutes. Add red and green peppers and cook an additional minute. • Add chicken broth and set aside. • Add olive oil to Dutch oven, heating until hot. • Add grated onion, sautéing for 2–3 minutes but do not brown. • Add garlic and sauté 1 more minute. • Add all pre-cooked vegetables/chicken broth, and stir in about 2 tablespoons of sherry (optional). Cook until vegetables are fully cooked but not soft. Should be slightly crunchy. • Rinse black beans and discard water. Open Cannellini beans but do not rinse or discard water. • Add both beans to mixture, stir in basil and bring everything to a boil. • Reduce heat to simmer and cook about 15 minutes. • While the mixture is simmering, cook pasta (Dad says as much as suits you!). • In the last two minutes of simmering, stir in pasta.
Volume 18 Issue 11