Cracking the code

This week I finally figured out how to make good gravy. Also, I managed to make biscuits that were layery and fluffy, just like they're supposed to be, without even using White Lily flour (the southern standard for fluffy biscuits). I have never been able to make consistent biscuits in the past, and I've copped out time and again by making drop biscuits. No more!

I also made stuffing from scratch for the first time. In the past I've relied on storebought, which is great and everything, but it's nice to know what's in your food.

Yes, there was a turkey. The s.o. was in charge of that. I have no idea what he did.

BREAD STUFFING
1/2 loaf sliced white bread
1/3 loaf sliced whole-wheat bread
2 Tbs. unsalted butter
4 stalks celery, chopped small
1/2 large onion, chopped small
a large handful fresh sage leaves, minced
several sprigs each fresh marjoram and thyme, de-stemmed and minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 c. minced cooked turkey neck, hearts, and liver (go easy on the liver)
3/4 c. seasoned broth from cooking the turkey innards
about 2 Tbs. turkey drippings

In a 300-degree oven, dry out the bread slices until they're brittle. With kitchen shears, cut them into strips and then small cubes. (If you like, you can pulse some of them in the food processor for a more crumbly stuffing.) Place the cubes in a shallowish 2-quart oven dish.
In a large skillet, melt the butter, then saute the celery, onion, and fresh herbs until soft, stirring occasionally. Season with salt and pepper. Pour this mixture over the bread cubes and stir well. Cool.
Stir in the cooled turkey parts and broth. Toss well, drizzle with a couple tablespoons of drippings, and bake for about half an hour, until crispy on top but moist underneath.

TURKEY GRAVY
Pour the fatty juices from the turkey roasting pan into a large skillet. Whisk in enough flour to make a roux and cook, still whisking, for a few minutes. Whisk in enough milk to make it the consistency you like, then season well with salt and freshly ground black pepper.
Leftover gravy will set up into a gel in the fridge, so if you want to serve it the next day (say, with biscuits), revive it by stirring in a little bit of butter-flour roux and however much canned chicken broth seems appropriate (half a can or so). Cook for a few minutes over a medium flame, whisking occasionally, until it bubbles.

BAKING POWDER BISCUITS
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
4 Tbs. Crisco shortening
2 Tbs. unsalted butter
1 c. milk

Preheat oven to just below 450 degrees F.
In a large mixing bowl, use the pastry blender to whisk together the flour, baking powder, and salt. Cut in the Crisco and butter until the mixture is the texture of coarse meal. Pour in the milk and stir with a fork until the mixture is just barely cohesive.
With a floured hand, scoop the dough out onto a lightly floured counter. Knead exactly twice, no more, then pat into a 3/4-inch circle. Use a very sharp cutter to cut out the biscuits (I ended up using a heart-shaped cookie cutter because it was all I had, and as a result my biscuits are too adorable to look at). Take the scraps and pat them out again, working the dough as little as possible, then cut out the last biscuit or two. Place the biscuits on a nonstick cookie sheet and bake 15 minutes or until puffy and golden-brown on top.

Now excuse me while I schedule my triple-bypass...