The Giblet Gravy

The gravy is probably why I cook Thanksgiving dinner. I love it full of gizzards!

This morning Vince was sitting in the living room and I was in the kitchen working. He was on the computer and I didn’t think he was paying any attention to what I was doing.

Vince: Are you making a roux?
Me: Yes, do you smell it?
Vince: No, I hear it!
Me: You HEAR me making a roux?
Vince: Yes, that’s a familiar sound – the wooden spoon scraping across an iron skillet.

That made me feel so good! Before he met me, he probably didn’t know a whole lot about a roux or making a roux. I just asked . . before you met me, did you know about a roux? Nope, did not! Ok . . settled that.

Anyway, just from the sound of the wooden spoon on the iron skillet, he knew what I was making. That’s how memories are made. I can imagine children in cajun homes through the ages, hearing mom scraping her old wooden spoon across the big iron skillet and knowing they were having gumbo.

Once my roux got nice and dark, I added onions and jalapeno peppers.

Added broth, meat from the turkey neck, liver from the turkey, a whole package of cooked, chopped gizzards, bay leaf, thyme sprigs, sliced boiled eggs and that is my favorite dish on the table!

By the time the rolls have risen, the turkey will be done so I can take it out of the oven, pop the turkey in and it will be time to feast!