Page 18 - Sea Level 2019

Turkey Gravy & Dressing Shrimp Pileau Preparation

Chop onion and celery in food processor and
From: Aunt Franny Edson From: Connie Clemons sauté them in the stick of margarine or butter until
tender.
Ingredients Preparation Ingredients Add shrimp to the sautéed mixture and cook
• 20lb. turkey, unstuffed. Bake 6½ hours at Chop the turkey neck into 2″ pieces; • Small onion until the shrimp is pink.
350°F. Baste the turkey with butter, salt and quarter the liver and gizzards, cut the • Few stalks of celery Add consommé, water, pimento and rice. Bring
pepper, and poultry seasoning (olive oil can heart in half. Dry in paper towels. • 1 can beef consommé all to a boil. Then place lid on pot (tightly) and
be substituted) Heat oil in a heavy 2½ - 3 qt. • 1 stick margarine or butter reduce heat to low/medium. Don’t open the lid at
• Giblets (neck, heart, gizzard, liver) saucepan. Stir in the giblets and brown • ½ cup water all for about 20-25 minutes, or the usual time it
• 4 tbs cooking oil rapidly on all sides. • 1 small jar of pimento takes to steam/cook rice. It will be a little gummy if
• 2 cups chopped onion Remove the giblets and stir the • 1 cup and a handful of rice you cook it less time or more fluffy the longer you
• 2 cups chopped carrots vegetables into the pan. Cover and cook • 1lb shrimp, peeled and deveined cook it. We like it a little gummier.
• 1 cup dry white wine or vermouth slowly, 5-8 minutes or until tender. I love to serve this meal with cheese biscuits
• 2 cups chicken stock or canned broth Uncover, raise the heat and brown from Kudzu Bakery.
• Water as needed lightly for several minutes. Remove ½
• 3 tbs cornstarch or flour blended with ½ cup the onions and carrots and reserve for
port or cold chicken broth (may need to repeat flavoring the turkey cavity later.
• 3-4 times) Return giblets to the pan with half the
• Salt vegetables. Add wine, stock and enough
• 1 bay leaf water to cover the ingredients by an inch.
• ½ tsp ground sage or thyme Salt lightly (if needed), add herbs and
simmer partly covered 2½ - 3 hours.
Strain the giblets and vegetables by
pressing juices out of the vegetables
in a fine colander. Degrease in a gravy
separator and return stock to the pan.
There should be about 3 cups. (If making
ahead, refrigerate overnight. Then reheat.
Add cornstarch/flour mixture.
Continue to whisk until slightly thickened.
(Add more of the mixture if necessary.)
Simmer on low until the turkey is done.
When the turkey is done, spoon excess
fat out of the roasting pan (I use a gravy
separator). Pour some of the fat into the
thickened turkey stock. (Add some of the
drippings to the stuffing, then use the
rest for gravy.) Stir on moderate high
heat for several minutes, scraping the
edges of the pan back into the pot.
Adjust seasonings and add more of the
cornstarch/flour mixture if necessary,
to thicken. Add chopped giblets. Keep
heated until serving.

16 | SEA LEVEL The Lachicotte Company