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Mashed Potatoes and Giblet Gravy
4 pounds potatoes such as russet, round white, or yellow, peeled and quartered
1/3 cup margarine or butter
1/4 cup dairy sour cream or plain yogurt
1 teaspoon salt
1/4 teaspoon ground white pepper
Milk
Place potatoes in a Dutch oven or a large saucepan with enough lightly salted water to cover. Bring to boiling. Reduce heat, cover, and simmer for 20 to 25 minutes or until potatoes are tender when pierced with a fork. Drain. Mash with a potato masher, or beat with an electric mixer on low speed. Add margarine or butter, sour cream or yogurt, salt, and white pepper. Gradually beat in enough milk (about 1/2 cup) until potatoes are light and fluffy. Serve immediately. Makes 10 to 12 servings.
Giblet Gravy
Giblets are the edible internal organs of poultry. If you don't want to use them, substitute canned chicken broth for the giblet broth
Giblets and neck from turkey or roasting chicken
2 stalks celery with leaves, cut up
1 small onion, cut up
Pan drippings from roasted turkey or chicken
1/3 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 tablespoon snipped fresh sage or thyme or 1 teaspoon dried leaf sage or thyme, crushed
2 cloves garlic, minced
1/4 teaspoon salt
Wrap and refrigerate liver until needed. In a medium saucepan combine remaining giblets, neck, celery, onion, 2-1/2 cups water, and the first 1/4 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until tender. Add chilled liver; simmer 20 to 30 minutes more for turkey (5 to 10 minutes more for chicken) or until tender. Remove neck and giblets from broth. Discard neck; finely chop giblets. Strain broth, discarding vegetables. Cover and chill giblets and broth until needed.
After transferring roasted turkey or chicken to a serving platter, pour pan drippings into a large glass measuring cup. Skim and reserve 1/4 cup of the fat from drippings. Transfer the 1/4 cup fat to a medium saucepan and set aside. (Discard any remaining fat.)
Measure the remaining poultry juices; add reserved giblet broth as needed to equal 2-1/2 cups total liquid.
Stir flour, pepper, and remaining 1/4 teaspoon salt into fat in saucepan until completely smooth (there should be no flecks of flour). Pour the broth mixture all at once into the flour mixture. Stir in sage or thyme and garlic.
Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in chopped giblets and a few drops of Kitchen Bouquet, if desired. Makes 3 cups (10 to 12 servings).
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