Cooking Turkey Giblets in Crockpot
In the Oct/Nov '06 issue of the Cook's Country magazine I get there was an interesting shortcut. I am basically a by-the-recipe cook (I tend to stick with a recipe with no (usually for the most part) diversions). There was a shortcut that one lady does with the turkey innards (the giblets, neck, and heart), but she didn't mention how much water to put in the crockpot when you cooked it on low overnight. How much water would I need to put in (of course adding in the celery, onions, and what-not)? Does a half cup sound right or is that too little/too much? I wouldn't mind trying this out when it's closer to holiday time. Thank you.
Part of the secret of success in life is to eat what you like and let the food fight it out inside.