Jellied vs. Sauce-y, Take Your Pick!
During the Thanksgiving holiday, the only other rival in the South that matters, besides Alabama and Auburn, is which cranberry sauce is in your household. Americans consume 5,062,500 gallons of jellied cranberry sauce every holiday season. Jellied cranberry sauce (the log) is most preferred by consumers totaling 75% of overall cranberry sauce sales and more than 94% of Thanksgiving dinners include cranberry sauce.
Any southerner knows, this is not the most important addition to your cornbread dressing. It’s the giblet gravy! Becky Satterfield has shared her family recipe below, but your family doesn’t have to know. You can take all the credit!
- Giblets from turkey (liver, heart, gizzard, and neck), cooked
- 4 cups turkey stock or broth or chicken broth or stock
- 2 chicken bouillon cubes
- 2 teaspoons poultry seasoning
- 2 heaping tablespoons reserved uncooked cornbread stuffing mix
- 3 tablespoons cornstarch
- 1/3 cup cold water
- Salt and freshly ground pepper
- 1 hard boiled egg, sliced
- Cornbread Stuffing, recipe follows
In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.