Giblets: (noun) the heart, liver, gizzard, and the like, of a fowl, often cooked separately.
Giblet gravy with turkey or chicken giblets and chopped hard-boiled eggs is quite popular here in the south as an accompaniment to turkey and cornbread dressing each Thanksgiving. But it will not be on the table chez Fedoralady.
Fedoralady does not do giblet gravy or indeed, giblet anything. Growing up on a poultry farm, she ate a great deal of chicken. Baked, barbecued, fried, chicken salad, chicken and dumplings, chicken and rice, chicken casseroles.You get the drift. But when her mama prepared fried chicken livers and gizzards, she beat a hasty retreat. Couldn’t stand the smell, much less the taste. Hubby feels the same way. We like gravy–white milk gravy, brown gravy. Just no giblets, please.
Fedoralady hopes if Mr. Armitage ever has occasion to dine at her home for Thanksgiving (she realizes this is highly, highly unlikely but it’s fun to imagine) that he is not an aficionado of said fowl parts.
Now, cranberry sauce? That’s another thing. Love it. Hubby will fight you for the last dinner roll and serving of cranberry sauce. In fact, he’d much rather have the cranberry sauce and rolls than the turkey and dressing! Better buy extra. (I’m afraid we tend to go with Ocean Spray’s canned sauce every year instead of the homemade route. It’s what we both grew up eating.)
I just know that I would love to have the chance to (covertly) watch Mr. Armitage eat. I find myself writing scenes where his character is dining because it’s such a pleasure watching him enjoy his food and drink. So, hey, let’s look at some photos of Richard/his characters eating! See, I can even work him into a giblets post. 😉