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 The Old Educator's Family
Thanksgiving
Mashed Potatoes and
Giblet Gravy
Quick Turkey Stock
Ingredients:
- the neck, heart, gizzard and liver from the turkey
- 2 cans low-salt chicken or turkey broth
- 2 cans water
- 2 bay leaves
- 1/2 onion
- 1 carrot
- 1 stalk celery,
Place the neck, heart and gizzard in a medium
saucepan, reserving the liver in the refrigerator until later. Add the broth and
water. Bring to a boil, then skim the surface.
Add the bay leaves, onion, carrot, and celery, Reduce
the heat and simmer on low one hour. Add the liver for 5 minutes. Turn off heat
and discard the vegetables and neck. Chop the remaining giblets and reserve for
the gravy.
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Giblet Gravy
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Ingredients:
- pan of turkey drippings
- 5 tablespoons flour
- 3 cups Quick Turkey Stock
- chopped turkey giblets from stock
- salt & pepper to taste
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When the turkey is done, remove it from the pan and
set it on a carving/serving platter. Remove the rack from the pan.
Place the pan over two burners of your stove (make
sure the pan is flame-proof). Heat the drippings on medium flame, stirring in
the flour and cooking until the flour is cooked through and no longer raw, about
five minutes. Add the stock; if too much has evaporated, add enough water to
make 3 cups. Stir to mix all ingredients thoroughly and simmer until thick and
reduced, about 10 to 20 minutes. Add the reserved giblets and salt and pepper to
taste.
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Mashed Potatoes
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Planning Tip: May be prepared up to 1 day
ahead and spooned into a microwave-safe or oven-to-table serving dish. Cover and
refrigerate. Reheat in micro wave, covered with lid or vented plastic wrap, or
if space allows, in a covered baking dish 25 to 30 minutes in a 350°F oven.
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4 1/2 lb potatoes, peeled and quartered
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1 cup 1% lowfat milk
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3/4 stick (6 Tbsp) butter or margarine
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2 1/2 tsp salt
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3/4 tsp freshly ground pepper
Garnish: snipped chives
Cook potatoes in a large pot with water to cover 20 to 25 minutes
until tender when pierced. Drain in a colander. Return hot potatoes to pot (see Tip) and mash with a handheld mixer on
medium speed or a potato masher until smooth. Gradually beat in milk, butter,
salt and pepper until blended. Spoon into serving dish; sprinkle with chives.
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