Yep, here we go again with some more stuffing. And I got one more coming for you before T-Day. But today you get a bonus with your stuffing: some gravy.
This stuffing is mom’s traditional Thanksgiving stuffing- we have had it every Thanksgiving I can remember. Mom always makes two versionS: dry stuffing and wet stuffing. You see, our family is firmly divided between stuffing texture. We have some who prefer stuffing to be pretty “wet” or “moist” (such appetizing words right there), and we have others who want it dry as the dessert and crunchy.
I am an intermediary, as I like both types. So in my role as a diplomat, I always help myself to both kinds. However, I tend to lean a little more toward the wet side. <- What a wonderful sentence there.
My new favorite take on Mom’s stuffing is to make my own turkey stock, using Alton Brown’s method. So, today we are going to talk about getting all up in our turkey bird’s business and use his giblets and other body parts to make us a good turkey stock.
Wetness, giblets, and turkey parts. Yum. This post if filled with such delicious ways of discussing food.
Slightly Adapted from Alton Brown
1 tablespoon canola oil
1 turkey neck (and backbone if available)
1 set of giblets
1 red onion, quartered
1 medium carrot, quartered (optional)
2-3 celery stalk tops
¼ teaspoon kosher salt
3 cups water
1 bay leaf
1 teaspoon whole black peppercorns
Heat canola oil in a stockpot over medium heat until shimmering. Add neck (and backbone if available) and sauté 5-6 minutes, until browned. Add giblets, onion, carrot, celery, and salt. Cook, stirring occasionally, until vegetables are softened, 4-5 minutes. Add water, bay leaf, and black peppercorns.
Cover and bring to a boil over high heat. Uncover, reduce heat to low. Let simmer for 1-1 ½ hours until stock has reduced.
Strain stock and discard solids. Reserve giblets if desired.
For Stuffing: Use this turkey stock instead of normal chicken stock to make your stuffing. My mom’s recipe can be found here. And it is delcious
For Gravy: Use in place of normal stock. Here is Alton Brown’s recipe.