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Started By
Message
Turkey gizzards,etc
Posted on 11/13/24 at 9:36 pm
Posted on 11/13/24 at 9:36 pm
Does anyone boil the neck, and the gizzards for a stock to use for stuffing? I watched a video with Jacques Pepin in which he placed them in a pot with water and added soy sauce. I'm curious to how i can use it for a cornbread stuffing. Thanks
2
Posted on 11/13/24 at 9:37 pm to ChestRockwell
You boil the neck and giblets to make gravy baw. Or you can boil them down and use the broth and the meat in your dressing.
Posted on 11/13/24 at 9:41 pm to Trout Bandit
Ok thanks. He did use soy sauce and water for the first boil to basically break it down. Then add onions, carrots, and a few tablespoons of potato starch. Sounds right?
Posted on 11/13/24 at 9:53 pm to ChestRockwell
I boil pretty much anything I use from thanksgiving prep to make a stock. It’s one of my favorite thanksgiving chores (and it is a chore).
Once you have your stock, you have many potential applications.
Not sure why you would add potato starch to the stock, unless it’s for a specific application. I guess the potato starch would serve as a thickener, but this would be application(or recipe) specific.
Once you have your stock, you have many potential applications.
Not sure why you would add potato starch to the stock, unless it’s for a specific application. I guess the potato starch would serve as a thickener, but this would be application(or recipe) specific.
Posted on 11/13/24 at 9:56 pm to Chipand2Putts
Ok, thanks. Appreciate the feedback.
Posted on 11/14/24 at 1:07 am to ChestRockwell
I always boil the giblets----neck, gizzard, heart, liver-----in a pot of lightly salted water and I find it takes at least a couple hours for the neck meat to start to pull away easily from the bones.
After it is done cooking I will strain the liquid from the pot and reserve it for later use. I pull the meat, dice it up and use it in a giblet gravy using the boiling liquid as a base.
After it is done cooking I will strain the liquid from the pot and reserve it for later use. I pull the meat, dice it up and use it in a giblet gravy using the boiling liquid as a base.
Posted on 11/14/24 at 7:05 pm to ChestRockwell
I don't know anything about using soy sauce but you can thicken it up with some corn starch if needed. My dad adds finely chopped boiled eggs to his giblet gravy to thicken it as well.
Posted on 11/15/24 at 10:12 am to Trout Bandit
quote:
chopped boiled eggs to his giblet gravy to thicken it as well
I do the same thing. And I simmer the neck, gizzard heart etc in a small volume of water so it matches how much you need for a bowl of gravy and isn't diluted. Also add a little heavy cream to finish it off.
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