Happy Thanksgiving Day, US! Once upon a time, before influenza and super-Bingo on the reservation, there was popcorn, goodwill and peace. To this day, a big meal with good company never goes out of style.
I'm off for a few days of non-typing, to make a turkey and eat it with my nearest and dearest.
If anyone out there is wondering what to do with giblets and turkey necks, which are conveniently stored in a plastic baggie up the turkey's rear, here is a great recipe for Turkey Patè. Oh ho! I've tried it and yes, it is amazing. You can do it! You can do anything. From the New York Times, by Molly O-Neill:
Turkey Giblet Pate
Giblets (neck, gizzard, heart, and liver) from 1 large turkey
2 tablespoons vegetable oil
1/2 onion, finely chopped
1 stalk celery, finely chopped
1 large egg, lightly beaten
1/4 cup mayonnaise
1 teaspoon salt or to taste
1/4 teaspoon ground black pepper
4 drops of Tabasco
Chopped parsley for garnish
Toast points for serving.
1. Remove any meat from the neck. Use a meat grinder to grind the neck meat and the rest of the giblets, or chop them very finely with a sharp knife. Set aside.
2. Place the oil in a medium skillet set over medium heat and cook the onion and celery, stirring, until soft. Add the minced meat and continue to cook until the meat is cooked through and lightly browned. Remove from the heat. Immediately make a well in the center of the pan and add the egg, stirring it quickly into the mixture. Add the mayonnaise to the pan and mix thoroughly. Stir in the salt, pepper and Tabasco, garnish with parsley and serve with toast points.
Thank you for reading. I appreciate your company.