Zee's Mashed Potatoes & Gravy (ingredients, turkey, chicken, pancake)

[zeliner]

Utensils:
1) 2 Large Stainless Steel Pot
2) 1 Large Cast Iron Skillet
3) 1 Large Strainer that fits on top
of one of the pots above.
4)A Potato Masher
5)1 Tablespoon (TBS)
6) 1 Fork
7) 1 Potato Peeler
8) 1 Sharp Knife


Ingredients:
1) 2 Heaping TBS - All Purpose Flour
2) 1 TBS - Canola Cooking Oil
3) 1 Medium Onion
4) Salt
5) 1 Can Chicken Broth
6) 2 Teaspoons (tsp) - Onion Powder
7) 1 Pint of Half & Half Cream
8) 2 TBS. Garlic Powder
9) Soy Sauce
10) 1/2 Cup Sour Cream
11) 10 Large Russet Potatoes
12) 1 Stick of Butter

Preparation:

Potatoes (1st Step):

Fill one large stainless steel pot with water up to one half the volume and place it on the stove over high heat. Now rinse and peel all of your potatoes and place each peeled potato into the pot immediately after peeling. Sometimes potatoes are so dirty you might wanna give 'em a second rinse, after the peeling is completed. Now turn the heat down to medium-high. Once they start to boil, turn them down to medium-low.


Gravy:
Next, place the cast iron skillet over high heat. Now peel and dice the onion. Place the canola cooking oil into the skillet and wait for it to get hot (it usually takes about a minute or so). Now place the flour into the skillet and stir it up with the oil. Keep stirring occasionally until the oil/flour mixture begins to turn brown. Your can take frequent breaks of about 30 seconds between stirrings, until the flour mixture begins to turn brown. During your first break, get a can of chicken broth and 2 cups of water ready to pour into the flour mixture. Once the flour mixture begins to turn brown, keep stirring until it reaches a medium-dark brown and pour the water into the skillet, along with the chicken broth. Add the diced onion and onion powder. Also add a few dashes of Soy Sauce and 1/2 tsp. of salt. Now, reduce to the proper thickness. I just love thick gravy that has a consistency that resembles pancake batter...

This gravy also goes good with rice. Add salt to taste...

* Use Turkey fat and broth for Thanksgiving Gravy

Potatoes (Final Step):

Once the potatoes are soft and begin to break apart from sticking your fork into them, set your strainer and pot combo up for straining (place the strainer pot over the empty stainless steel pot, upon which it fits). Now decant (pour) the hot potatoes and water into the strainer for separation. Next pour the potatoes back into the original pot and mash them with the masher. Add 1 stick of butter while they're hot and continue to mash. Add the sour cream and continue to mash. Add the garlic powder and continue to mash. Add 2 tsp. salt and continue to mash. Now gradually add milk until the potatoes are of the right consistency of thickness and stir vigorously with the fork. Potatoes should not be soupy!

* Now salt everything to taste...

Place hot mashed potatoes on plate and pour desired amount of gravy over the potatoes, immediately afterwards.

[zeliner]

* Use the same basic steps in the recipe above except we're making a few changes.

First of all, bake the turkey early in the morning and place covered into the refrigerator, afterwards.

Pour all the liquid contents at the bottom of the baking pan, into a large bowl or jar. Immediately place that filled jar into the refrigerator after the pouring. Cook turkey giblets and necks, by gently boiling them until tender, for up to three or four hours. Add 1/2 tsp. salt and an onion, before cooking the necks and giblets. After giblets are done, check your jar in the refrigerator. If the solid fat has separated from the aqueous (water) layer, then you're ready to go with the Thanksgiving Gravy.

*********************

Instead of using 1 TSB of Canola Cooking Oil, use 2 TBS. of turkey fat. (freeze the remaining turkey fat, for Xmas Gravy)
Instead of using 2 TSB of Flour, use 5 Heaping TBS of Flour
Instead of using Chicken Broth, use all the Broth from the Turkey Giblets and Necks

You refrigerated the turkey drippings, just to get the fat..Not the water layer! Toss the aqueous layer, because it contains pepper. However, my grandmother use to combine that aqueous layer with the giblet/neck broth. Your choice. I just don't like tasting pepper in my gravy...


* Otherwise, just follow the instructions for making gravy above...

[Supplies]

Originally Posted by zeliner

Utensils:
1) 2 Large Stainless Steel Pot
2) 1 Large Cast Iron Skillet
3) 1 Large Strainer that fits on top
of one of the pots above.
4)A Potato Masher
5)1 Tablespoon (TBS)
6) 1 Fork
7) 1 Potato Peeler
8) 1 Sharp Knife


Ingredients:
1) 2 Heaping TBS - All Purpose Flour
2) 1 TBS - Canola Cooking Oil
3) 1 Medium Onion
4) Salt
5) 1 Can Chicken Broth
6) 2 Teaspoons (tsp) - Onion Powder
7) 1 Pint of Half & Half Cream
8) 2 TBS. Garlic Powder
9) Soy Sauce
10) 1/2 Cup Sour Cream
11) 10 Large Russet Potatoes
12) 1 Stick of Butter

Preparation:

Potatoes (1st Step):

Fill one large stainless steel pot with water up to one half the volume and place it on the stove over high heat. Now rinse and peel all of your potatoes and place each peeled potato into the pot immediately after peeling. Sometimes potatoes are so dirty you might wanna give 'em a second rinse, after the peeling is completed. Now turn the heat down to medium-high. Once they start to boil, turn them down to medium-low.


Gravy:
Next, place the cast iron skillet over high heat. Now peel and dice the onion. Place the canola cooking oil into the skillet and wait for it to get hot (it usually takes about a minute or so). Now place the flour into the skillet and stir it up with the oil. Keep stirring occasionally until the oil/flour mixture begins to turn brown. Your can take frequent breaks of about 30 seconds between stirrings, until the flour mixture begins to turn brown. During your first break, get a can of chicken broth and 2 cups of water ready to pour into the flour mixture. Once the flour mixture begins to turn brown, keep stirring until it reaches a medium-dark brown and pour the water into the skillet, along with the chicken broth. Add the diced onion and onion powder. Also add a few dashes of Soy Sauce and 1/2 tsp. of salt. Now, reduce to the proper thickness. I just love thick gravy that has a consistency that resembles pancake batter...

This gravy also goes good with rice. Add salt to taste...

* Use Turkey fat and broth for Thanksgiving Gravy

Potatoes (Final Step):

Once the potatoes are soft and begin to break apart from sticking your fork into them, set your strainer and pot combo up for straining (place the strainer pot over the empty stainless steel pot, upon which it fits). Now decant (pour) the hot potatoes and water into the strainer for separation. Next pour the potatoes back into the original pot and mash them with the masher. Add 1 stick of butter while they're hot and continue to mash. Add the sour cream and continue to mash. Add the garlic powder and continue to mash. Add 2 tsp. salt and continue to mash. Now gradually add milk until the potatoes are of the right consistency of thickness and stir vigorously with the fork. Potatoes should not be soupy!

* Now salt everything to taste...

Place hot mashed potatoes on plate and pour desired amount of gravy over the potatoes, immediately afterwards.

Potatoes should be covered with a kitchen towel when put back in warm pot , put lid on ,the cloth will draw out the steam , potatoes will be nice and dry for mashing , mash only with warm butter & milk Salt should be added to the boiling potatoes not at the end..

Rest sounds good enough to eat ....