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rjohns39 said:
Wow, that's a lot. I like to brown them with a little seasoning, then boil them in stock. You want them to get tender so livers out first, hearts next and finally gizzards. Chop them small and set them and stock aside.

When the turkey comes out, put the drippings into a fat separator and let set for about 15 minutes, pour out the drippings into a separate container. Use the fat (if you need more fat, use butter) and seasoned flour to make a roux, then add the drippings and ladle in the stock to complete your liquid. I would use some of the giblets in the gravy along with some sauteed mushrooms and the rest in your dressing. Eyeball it as you don't want it over powered.
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Thanks!

That's what size packages they are sold in right now at my store.
I'm actually thinking of stocking up on some of each for my chicken treats!
 
Sassysouth said:
My cousin’s name is Rachel Amanda Elizabeth. Not sure how she ended up with so many names.
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My mom had trouble saying the Mini Mex's real first name so she was allowed to give him a his middle name before he was born.
She did call him by his middle name for a while while she got used to saying his first name.
 
Ok, just consuming my second cup of tea. Once i accomplish that i will be good to brave the outdoors. I know that sunshine is just a lure to get me out there! Then the wind and cold air will freeze me solid!
Just kidding, it is not that cold out there yet. I need to uncover the plants and let the chickens into their runs. And toss some more feed in there.
Then off to the work shop to try and finish up the solar heater. I keep adding parts it is going to need wheels!
 
Soon I have to go out and put some one inch wire around the inside of the pig run. Figure anything that can get through it, is small enough to be a pig snack.

ETA: Been waiting on the sun... Now 50*, was 20* when I woke up.
 

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