Happy Thanksgiving Everybody!

[Willabe]

            Happy Thanksgiving everybody!     

Well I made the mashed potatoes and the mashed rutabagas last night.

Also boiled/simmered a big pot of turkey stock from necks, couple wings and a dozen or so gizzards for ~10 hours. Then added a couple of onions, a few stalks of celery, several carrots, a few cloves of garlic, black pepper corns, celery seed, bay leaves and some thyme. Let that simmer another hour or so, then strained it out and chilled it in the fridge over night. Got over 2 quarts from it. Plenty for the stuffing and the gravy.

Simmering the giblets and neck from the turkey now. When done I'll chop up the giblets and put them in the stuffing, then stuff the bird. Only a 12 ponder.  I'll bake the sweet potatoes on a different shelf in the oven with the turkey.

Last thing is the fresh green beans, not gonna bother making a green bean casserole, just boil them up, drain and add butter/salt/fresh ground black pepper.                 

[Platefire]

Happy Thanksgiving to you also!

You must be quiet a cook! I only did the 22 pound turkey and the wife and kids did all the rest. Everybody's eating supper right now but I'm so stuffed from lunch, I can't eat another bite. Children, grand kids, in laws everywhere---so I can safely say I'm Blessed and very Thankful. Platefire 

[Willabe]

Yes you are Plate! 

[DummyLoad]

happy turkey day y'all.


we devoured a good chunk off of a 26lb turkey and about 2 pounds of it went to san antonio.


--pete

[tubenit]

My favorite for T-day dinner was bourbon pecan chocolate chip pie.   Very delicious!

Best regards to all, Jeff 

[Willabe]

Mmmmmmmmm........ 

[Platefire]

Well now it will be turkey Gumbo with the leftovers. Heavy on the Tabasco and Tony Chachere's---yum yum!

[sluckey]

Well now it will be turkey Gumbo with the leftovers. Heavy on the Tabasco and Tony Chachere's---yum yum!

Tell me more about that gumbo. We always do turkey soup but it's mostly just turkey, noodles, and celery. The gumbo idea sounds fantastic!

[Platefire]

On the gumbo, I guess the main ingredient other than the leftover turkey is making the Roux. We use Louisiana Gumbo mix like shown on the attached link. The wife says she uses chicken broth for the liquid additive instead of water. She said just follow the instructions on the package. She also uses "Almost Home" Sausage, Closest sausage to home made taste we have found. This would have to be cut up in the size chunks you like and pre-cooked/browned before adding in the gumbo mix. Also you can cut up onions in small pieces and sauteed in butter to add to the mix. On the Tony Chachere, just add to the mix as your cooking to suit your own taste. The Tabasco hot sauce is just added to each persons bowl when serving as desired. Of course if you can't find the the same brand Gumbo mix or sausage, just substitute what ever is available in your area. Good stuff! Platefire




http://www.cajungrocer.com/louisiana-cajun-gumbo-mix-734.html

[DummyLoad]

> I guess the main ingredient other than the leftover turkey is making the Roux

and the trickiest part of gumbo to make without burning it.  you saute oil and flour to the point of almost burning it, then quickly stop the cooking. when the oil starts coming back out of the roux is when it's ALMOST done. my dad tried to tech me how to cook down roux when i was a kid; never could get it right. sister has it down pat: she makes the gumbo! dad used the left over turkey pan grease that did't get used in the giblet gravy. he usually added chicken bullion (sparingly) and/or chicken broth with corn starch (if needed )for a thickener. of course the holy trinity got diced by yours truly - that i had down pat.

 

--pete