When I made it, I used the giblets (the bag of stuff most people make a face at and throw away -- the liver, heart, gizzard, and neck) to make a stock that I used with the drippings as the base for the gravy. I didn't add the chopped giblets back, but apparently some people do.
I think most people put the chopped up giblets in the gravy. That is the only way I have had it
Excellent. Then I was the one who made it wrong, heh. Or only made it 80% of the way...
Gravy should not have “chopped up bits” in it.
I agree. Southern folks do not.
I had to re-read this a few times to understand it. I wasn't sure if you were struggling with punctuation and were calling monkey a worm... or... but I get it now.
Southern folks also like green vegetables cooked until yellow and drink syrup with some tea in it for color
Dude! I am from New England.
I must also mention my grandmother used to make mincemeat pie...
Now I'm a weird one that actually liked minced meat pie.Dude! I am from New England.
she made it from scratch. I still have the old meat grinder....
Is it time for one of your out there questions that melts my little brain again?
Umm...if it ain't inside it's dressing. If it's inside it's stuffing. Hence the descriptive word choice.
I didn't say only Southerners. But it was very popular in the South when I was there, and they seemed to claim it as their own. Take it up with them, yo!Dude! I am from New England.
. As. You. Wish my queen
It used to be, stuffing was stuffed in the bird to cook and absorb the flavors, but no one does that anymore - it is a bacteriological playground in there. The terms are pretty much regional for the same thing now.
Oh this is a CHARGED conversation! Some people consider the difference to be that stuffing is cooked inside the bird and dressing is just cooked in a pan, and this was likely the most common difference in the beginning. The actual etymology of the word “dressing” used to describe the dish came about in the southern states in Victorian times because they thought “stuffing” sounded vulgar. Probably as a result of the cultural divide between north and south in the Victorian era (a little thing called the civil war), southerners continue to call it dressing and northerners continue to call it stuffing, regardless of the cooking method. Then StoveTop brand decided to further confuse people with their marketing of “StoveTop Stuffing” that was made (shockingly) on the stovetop and not stuffed inside a bird. Later, other brands like Mrs Cubbison’s marketed “dressing” mix made with cornbread and “stuffing” mix made with white bread, despite having the same cooking method. So for all practical purposes, the difference between stuffing vs dressing is cooking method and/or regional and/or ingredients.
I love ranch as a condiment. I hate it as a verb. Thanks S&S
Anything yams / sweet potatoes! Baked yams with marshmallow topping, sweet potato pie, whatev…all VILE! I will entertain no conflicting opinions on this matter.
Yes, we all know what you’re really snobby about is COFFEE
Depends on the competency of the gravy-maker, but generally no. The difference in giblet gravy is, as @lavendersilk or someone mentioned, they use the turkey giblets instead of just pan drippings. Flavor-wise, it reeks of liver, IMO.
Quite simple....yams are gross and not even the same species as a sweet potato. But...I get itOh this is a CHARGED conversation! Some people consider the difference to be that stuffing is cooked inside the bird and dressing is just cooked in a pan, and this was likely the most common difference in the beginning. The actual etymology of the word “dressing” used to describe the dish came about in the southern states in Victorian times because they thought “stuffing” sounded vulgar. Probably as a result of the cultural divide between north and south in the Victorian era (a little thing called the civil war), southerners continue to call it dressing and northerners continue to call it stuffing, regardless of the cooking method. Then StoveTop brand decided to further confuse people with their marketing of “StoveTop Stuffing” that was made (shockingly) on the stovetop and not stuffed inside a bird. Later, other brands like Mrs Cubbison’s marketed “dressing” mix made with cornbread and “stuffing” mix made with white bread, despite having the same cooking method. So for all practical purposes, the difference between stuffing vs dressing is cooking method and/or regional and/or ingredients.
I love ranch as a condiment. I hate it as a verb. Thanks S&S
Anything yams / sweet potatoes! Baked yams with marshmallow topping, sweet potato pie, whatev…all VILE! I will entertain no conflicting opinions on this matter.
Yes, we all know what you’re really snobby about is COFFEE
Depends on the competency of the gravy-maker, but generally no. The difference in giblet gravy is, as @lavendersilk or someone mentioned, they use the turkey giblets instead of just pan drippings. Flavor-wise, it reeks of liver, IMO.
Damn keep that away from me!!!
I bet you buy non-dairy creamer from locally sourced farms and margarine....and make trifle from cool whip and plastic fruit from Michael's Craft Store
