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 stuffing...it'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

My Dad's French Onion Soup

I am going to start by asking your forgiveness...I really intended to take a picture of all the ingredients and all the steps when I made this...and I didn't...So, I'm sorry...please forgive me...

Growing up, we always had "traditional" meals...things we ate at least once a year for whatever occasion. My dad made French Onion Soup at the holidays...either Christmas Eve or New Years Eve. I love soup...and will not be limited by special occasions...so, I asked my dad for his French Onion Soup recipe...of course then when I went to go look for Sherry or Madeira wine, I couldn't find them, so it got put on hold. I finally found Sherry at the "American" grocery store (I had checked 3 times already, I promise), Mas X Menos - that was a good day!

So, I started with the croutons...The bread here is good, but it doesn't last long, so I bought it the day of. My finished croutons - this is from one loaf (bagette). Make as many as you need...this worked out to be the right number for how I served the soup. 

Then, of course the onions...apparently my skillet isn't big enough so I actually had to brown the onions in three batches.

Then the beef broth...Dad says to use "good beef broth"...I figure Campbell's is fine...plus, it's what I could find...not a ton of choices here. When I started browning the final batch of onions, I put the beef broth on to boil...timing worked out almost perfectly.

So...here's where I forgot to take pictures of actually adding the onions, the Sherry and the White Pepper to the broth...but I'm sure you can use your imagination...The soup simmered for about an hour...then I turned it down to low to just keep it warm until we were ready to eat. Does it look yummy yet?

And again...I forgot to take a picture of the actual serving...If I make leftovers, I'll take a picture and post it later (maybe...if I remember). But it's pretty simple to do...and the last ingredient is Gruyere cheese...a lot of people will use something else...but trust me - Gruyere is perfect with it...

Here's the recipe...

My Dad's French Onion Soup

12 c. good beef broth

6-8 large onions - cut in rings

1-1/2 sticks butter - clarified

2 c. Madeira wine or Sherry

1 tsp. white pepper

Salt

French Bread

Gruyere Cheese

To make Croutons - 

Cut French Bread 1-1/2 inches thick. Bake on cookie sheet at 350 degF until dry (about 45 minutes)

For Soup - 

Sauté onions in clarified butter on medium to medium high heat until really brown.

Boil beef broth in stock pot.

Add onions to broth.

Add wine and white pepper. Salt to taste.

Simmer approximately 45 minutes.

To Serve - 

Fill oven safe bowl with soup. Place crouton on top and cover with Gruyere Cheese. 

Place under broiler for 6-7 minutes, or until cheese begins to brown.