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Anyone know where to get a cheap turkey?
We'll be having Thanksgiving at our house for the first time. I could use all the recipes I can get. Especially a good turkey gravy recipe and stuffing. HELP ME!!!!
I appreciate it. The only gravy I've ever made was sausage gravy so without sausage fat I'm clueless on what to do. I love getting all these recipes so if you have more or other thanksgiving recipes I'd love to have them. I love to cook but was raised by a lovely mother who only cooked things out of a box. I figure my love for cooking is a rebellion to my hamburger helper youth.
Target supposedly had some on sale the other day for $0.78/lb according to my Mom. No idea if that sale is still going on; might be worth it to check though.Will be staying in the KC Metro for Thanksgiving, but we will be having family in from Hawaii.
Maybe Checkers? I never have to worry about buying a turkey, b/c the company I work for gives every employee a turkey for Thanksgiving.
deja, this gravy recipe is easy and reheats really well. Plus, you make it ahead of time, so you have one less thing to worry about the day of the meal!http://www.recipezaar.com/The-Best-Do-Ahead-Turkey-Gravy-42402For stuffing, use the preseasoned bread crumbs (Peppridge Farms or similar) add chopped, saute'd onion and celery and broth.
Making gravy is really easy as well. Day before make a broth out of the giblets (all the stuff in the bag inside the cavity of the turkey). I never use the liver because I can't stand liver but it's up to you. Thanksgiving Day pull the meat off the neck and throw it in the broth, cut up the gizzard and any of the other giblets and add it as well along with some salt and pepper and any herbs of your choice. Bring it to a simmer. Mix up a tablespoon or two of either cornstarch or flour in a cup or so of water and slowly whisk it into the broth to thicken it. I you use flour make sure you let it cook long enough to get rid of the "flour" taste. If it gets too thick just add some juice from the turkey, if it's too thin then add some more of the cornstarch or flour slurry. The important thing is to just have fun. What ever you'll end up making I'm sure will be better than my aunt did -- my God I didn't think that it was possible to screw up Stove Top Stuffing but she was able to do it every year.
Deja - You can't really mess up stuffing as long as you have the right ratio of wet and dry ingredients. The possibilities of what you can use for stuffing is almost endless. It really has a lot to do with what you like. Here are several options http://allrecipes.com/HowTo/Get-Stuffed/Detail.aspx
Multi, thanks so much. That made me hungry just reading it. I think your stuffing recipe is definitely one to try. I love the golden raisin idea.
That's all I grew up on was stove top and jar gravy. Although my mother does have an awesome Veggie Bar recipe that she makes every Thanksgiving. Maybe I can talk her into atleast bringing those.
You know, I've heard you're supposed to ground up giblets and put them in stuffing too. I have a feeling if I would have known all the ingredients in my food I would have been more picky. Ever watch Bizarre Foods with Andrew Zimmern? I've decided that if I ever travel overseas, I'll starve!
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