Friday, November 23, 2012

Rosie Makes A Mushroom And Giblet Gravy.

 I love a good, rich mushroom and giblet gravy with my turkey.

 I cleaned my mushrooms with a damp towel
and sliced them.

 With a very sharp knife, 
remove the silver skin off the gizzard.
That's the top right one.

 Chop into small dice.

 This is why I didn't want to use the foil in the bottom of the pan.
Mr. Hawthorne over-ruled me.
He didn't want to mess up the pan
(like it makes a difference to him since
I don't think he's going to be washing anything).
I like to use the pan with nothing in it,
so I can deglaze it and scrape up all those drippings.
That's where the flavor is.

 And I still ended up having to clean the pan.

 I had cooked the neck with the turkey
and pulled it out to brown the outside
in butter and oil.

 Add in the shrooms.
 Cook, stirring.

 Cook until mushrooms are browned.

 Add in the giblets.

 Cook until browned.

 Add 2-3 tablespoons flour
and cook for a few minutes to cook the raw out of the flour.

 Add a good splash of dry sherry.

 Next I added in the pan drippings
I had scraped off the foil.

 I semi-ho'd the gravy with a little extra broth.
Cook until nicely thickened.

 And serve.
Over turkey and mashed 'taters.

Tomorrow, I'll show you Maggie's Potato Rolls
and our Cranberry Dessert Salad.

Hope you all had a lovely Thanksgiving.

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