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By Root 3854 0

cut-up celery ribs, ½ tablespoon cracked black peppercorns, and 1 bay leaf in a small saucepan with 2 cups chicken broth and 2 cups water. Set the pan over medium-high heat and bring to a simmer. Cover, reduce the heat, and simmer slowly until the gizzard is tender, about 1 hour. Add the liver and continue simmering for 20 minutes. Drain the mixture in a colander, reserving 2 cups of the broth. Discard the celery, bay leaves, and peppercorns; dice the heart, gizzard, and liver as well as any available meat from the neck, set on a plate, and refrigerate.

After the turkey comes out of the oven, skim the pan drippings; you should have about ½ cup liquid.

Melt 3 tablespoons unsalted butter in a large skillet, then sprinkle 3 tablespoons all-purpose flour over it. Wait for 10 seconds, then stir well and cook until beige, about 1 minute. Whisk in a small amount of the reserved giblet broth, just a couple of tablespoons at a time, slowly dissolving the flour mixture into the broth. Take your time here—you don’t want lumps. Continue whisking in the broth, then stir in the reserved pan liquid. The moment the mixture comes to a low simmer, remove it from the heat and stir in the diced giblet meat. Season with salt and pepper.

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What’s the difference between a fresh and a frozen turkey? In truth, not a lot. First off, the USDA permits so-called fresh turkeys to be stored at 26°F (in effect, frozen), thereby improving their shelf life. Second, modern flash-freezing is so effective that frozen turkeys taste almost as fresh as those so-called fresh ones.

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III. Corn Bread Sausage Dressing

This is a traditional Southern dressing. If you don’t want to make your own corn bread, buy unsweetened corn muffins and leave them out overnight on the counter. Also take the crust off the white bread, cube it, and leave it uncovered on the counter overnight. To turn this dressing into a stuffing for the bird,. Makes 10 to 12 servings

4 cups day-old cubed Corn Bread

4 cups day-old cubed white bread, crusts removed and discarded

1 tablespoon canola oil, plus additional for greasing the pan

¾ pound sweet Italian sausage, casings removed

1 large onion, chopped

2 celery ribs, thinly sliced

1 cup dry white wine or dry vermouth

¼ cup chopped parsley leaves

2 teaspoons chopped marjoram leaves or 1 teaspoon dried marjoram

2 teaspoons stemmed thyme or 1 teaspoon dried thyme

1 teaspoon fennel seeds

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 cup chicken broth

½ cup brandy

1 large egg, lightly beaten in a small bowl

Position a rack in the center of the oven; preheat the oven to 350°F. Lightly grease a 13 × 9-inch baking pan; set aside. Place the corn bread and bread cubes in a large bowl; set aside as well.

Heat a large skillet over medium heat, swirl in the canola oil, then crumble in the sausage meat. Cook, stirring frequently, until browned, about 6 minutes. Transfer the sausage to the bowl with the bread, using a slotted spoon; drain off all but 3 tablespoons fat.

Return the skillet to medium heat; add the onion and celery. Cook, stirring often, until aromatic and somewhat softened, about 3 minutes. Transfer this mixture to the bowl with the sausage and bread.

Set the skillet over medium-high heat and pour in the wine or vermouth. Bring the mixture to a simmer, scraping up any browned bits on the skillet’s bottom. Boil until the mixture reduces by half, about 2 minutes.

Pour the liquid in the skillet over the contents of the bowl. Stir in the parsley, marjoram, thyme, fennel seeds, salt, and pepper; then stir in the broth, brandy, and egg until everything is moistened. Pour into the prepared pan, spreading gently to the corners. Cover with aluminum foil.

Bake for 30 minutes, then remove the foil and continue baking until lightly browned, about 15 minutes.

Variations: Add 2 diced carrots or 1 cored, seeded, and diced red bell pepper with the celery.

Add 1 cup frozen corn or fresh corn kernels cut off the ear with the eggs.

Omit the marjoram and fennel seeds; add 2 teaspoons rubbed sage