Sunday, November 28, 2010

My Dad's Turkey Gravy

This was a huge hit at our Thanksgiving dinner - and I am so thankful that we have tons of leftovers!

You have to start out really early by making the Giblet Broth (I know the giblets freak some people out but trust me - it's fantastic when you do it this way).

Giblet Broth

Giblets from Turkey
1 c. Carrot
1 c. Celery
1-1/2 c. Onion
30-40 peppercorns

Put everything in a bot and cover with water (~8 c.)
Simmer all day
When broth is ready, strain through mesh strainer.
Discard gizzard, and dice liver and soft parts of kidneys.

Dad's Turkey Gravy

Giblet Broth
Turkey Drippings
Diced Giblets (if desired)
12-14 T. Oil (get oil on top of giblet broth and turkey drippings)
12-14 T. Flour
1/2 c. White Wine
4 oz. Heavy Cream
Salt and Pepper

Begin by making roux.
Heat 12-14 T. oil in pan.
Add flour until mixture reaches paste consistency.
Heat until just starting to brown then set aside.

Combine giblet broth and turkey drippings to get 7-8 c. total liquid (if you need more, just add some chicken broth).
Bring to a boil.
Add half of the roux, whisking strongly.
Add more roux until desired thickness is achieved.
Add white wine and heavy cream.
Salt and Pepper to taste.
Add diced giblets at end if desired.

My Mom's Stuffing

Probably my favorite part of Thanksgiving is the's so moist and flavorful.

My Mom's Stuffing

3/4 c. Minced Onion
1-1/2 c. Chopped Celery
1 c. Butter
9 c. Soft Bread Cubes (I used regular wheat sandwich bread)
2 t. Salt
1-1/2 t. Crushed Sage Leaves (I used ground sage because that's what I could find)
1 t. Dried Thyme Leaves
1/2 t. Black Pepper

Saute onion and celery in butter until tender.
Stir in about 1/3 of bread cubes.
Turn into deep bowl.
Add remaining ingredients and toss.
Stuff turkey or put in buttered casserole just before roasting.

Before stuffing in Turkey

Stuffed Turkey

Fabulous Finished Stuffing

Happy Thanksgiving!

I know Thanksgiving is over but between the cooking, eating and enjoying time with our friends, I didn't have a chance to post about my Thanksgiving cooking! Get ready for some awesome Thankgiving recipes! I'll be posting them each in separate posts so they're easier to find later.

We spent Thanksgiving with many of our friends and everyone contributed to the meal making it absolutely fabulous!

Half of our spread

Husband carving the Turkey

Trevor and Raj hanging out before dinner

Christie making Mashed Potatoes

Hanging out outside after dinner

Rock Band after Dessert

Saturday, November 20, 2010


So...for Thanksgiving I will be making...

Stuffing (my mom's recipe)
Gravy (my dad's recipe)
Sweet Potatoes with Marshmallows (classic)
Macaroni and Cheese (Pioneer Woman recipe)
Pecan Pie (Pioneer Woman recipe)
Vanilla Ice Cream (in my ice cream maker)

Husband is going to make...

Deviled Eggs (his mom's recipe)
Dressing (his mom's recipe)
and maybe...Green Bean Casserole

So excited for our first Thanksgiving!

Monday, November 15, 2010

The family that cooks together....

Eats really good food...

When my husband and I first started dating, my idea of cooking was Hamburger Helper. It was kind of pathetic. For most of our relationship, I have been the one to chop the veggies and meat while he actually did all the cooking.

Now, I do most of the cooking, but on occasion, we work together to make something new and fun.

Thursday was a holiday so we got to go shopping together to buy for our meal that night. We had been planning for a while to make Behari Kabobs. Husband had them at a restaurant in Houston one time and so when we saw a mix at one of the Indo/Pak grocery stores we like in Dallas, of course we had to buy it. I had purchased a Papaya at the outdoor market the week before, so all we really needed was beef.

You begin by browning onions until crisp...and they mean crisp! After they are crisp you crush them so  you have basically onion flakes.

After the onions are browned and crushed, you'll need to cut open your papaya and get 6 tablespoons of mashed papaya. I just scooped out 6 tablespoons of papaya and mashed it with a fork...worked perfectly!

Then put all the ingredients - onions, papaya, and spice mix - into a bowl and mix together then add the meat and let marinade in your fridge for 2-3 hours.

Sorry the picture is a bit blurry. So after that put the meat on skewers and cook it on a *charcoal* grill (charcoal is really the only kind of grill we condone in our house...gas grilling just doesn't provide the same flavor).

Looks yummy already right? Cook to your desired done-ness...ours got a little over-done b/c we were waiting on rice and didn't want the meat to get cold.

We forgot to take a picture of the plate until we were already eating. Sorry! (But only sort of - I was glad to be eating already). We ate it with Jasmine rice and some diced fresh tomato and cilantro. The flavors complimented the kabobs perfectly.

Wednesday, November 3, 2010

What had happened was...

See...the thing's just...okay...I'm sorry...really there is no excuse...I have cooked since my last post - though not fried pickles - I just haven't taken the time to write (or take pictures of the things I've made)...but if it makes you feel any better, I was on vacation for two weeks in the middle of last month.

So...the pickles...oh the pickles...the pickles will have to's very sad...but we have a formal event to go to in November...and so we are on a 'healthier eating' kick until then.

Anyways...until I actually get back on the ball and show you what I'm cooking (maybe I will tonight...Ahi Tuna steaks anyone?)...I'd like to ask a questions of all (4) of you...

What are you making for Thanksgiving this year? (Or if you aren't cooking, what do you consider a staple - other than turkey of course!) This year is my first Thanksgiving as a married woman and even though we aren't hosting, there will be plenty of cooking to do to share with other people.

Looking forward to your responses!