Rich Brown Giblet Gravy(Note: my dad still loves the turkey neck and giblets, because my grandma cooked them up so well.)
1 quart water
Turkey neck and giblets
1/2 cup flour
1 cup cold water
2 teaspoons salt
2 teaspoons Kitchen Bouquet
Bring quart of water to boil. Add turkey neck and giblets, cook until tender. Drain off broth, measure and if necessary add additional water to make three cups total. Mince and add neck meat and giblets. In a separate bowl, blend thoroughly 1/2 cup flour, 1 cup cold water and 2 tsps. salt. Add to broth gradually, stirring constantly. Bring to a boil and cook for two minutes. Drain fat from roasting pan, measure and return 1/2 cup fat to the pan. Add thickened giblet sauce, stirring vigorously until thoroughly blended. Stir in two tsps. Kitchen Bouquet. Heat until thoroughly hot. Yields about one quart.
2 pkgs. frozen, chopped broccoli, cooked and drained
1 can cream of mushroom soup
4 oz. sharp cheddar, grated
3/4 cup Hellman's Mayonnaise
1 med. onion, chopped
1/2 cup Ritz Crackers
Mix all ingredients except crumbs, pour into square, well-buttered baking dish. Sprinkle crumbs on top. Dot with butter. Bake at 350 degrees for 30 minutes.
Wild and Long Grain Rice Dressing for Duck or Cornish Hens
2 pkgs. rice (Will fill 3 cornish hens and make large casserole, or 1 pkg make small casserole) Use only 1/2 of herbs in one pkg.
1/2 pound ground beef (optional)
1 can mushroom pieces
Cook rice as on pkg, but add beef bouillon cubes. Brown onion and celery, cut up. Add about 1/2 pound of ground beef (optional). Add 1 can mushroom pieces. Add this to rice.
Note from Gen: I put giblets on top of rice casserole and cover it with foil until about done.
Whatever you end up doing for the holiday, I hope you have a great meal and great company! Happy Thanksgiving!