AM: I was talking about Thalassemia or Mediterranian Anemia. OR, IF YOUR IRON COUNT IS HIGH. You can put too much Iron into your System. Ask a Hematologist or Why don't you Google, " Thalassiemia, can iron pills cause a Heart Attack " See what you come up with. It would not hurt others to take a look also. I'm not a Pro, just know from experiences, in my family. I have bloodwork done every so often. I also smoked cigarettes for 50 years.( I quit about 15 years ago ) It didn't seem to affect me. But I wouldn't tell someone it is OK to smoke So I wouldn't listen to ME or persons who are not Professionaly qualified. Sorry if this went off topic. Just trying to help!!! Many are using Cast Iron Cookware, like me. LOU

Sounds yummy Rachel! I'm putting it on my list of recipes for one of my "cook all day" Fall days here at the lake. Think I'll use the last of my homemade demi glace and a lighter roux. That way I have an excuse to make more demi glace at the same time !! Love having things like this in the freezer, makes putting on a very special dinner an any night affair.

I make it ahead of time and freeze it. Its delicious and frees the time after the turkey comes out to tend to other things. I found the recipe over on the cooking forum a couple of years ago. Makes about 2 quarts For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers. 6 turkey drumsticks, thighs, or wings reserved turkey giblets reserved turkey neck 2 carrots , chopped coarse 1 head garlic , halved 2 ribs celery , chopped coarse 2 onions , chopped coarse Vegetable oil spray 10cups low-sodium chicken broth 2 cups dry white wine 12 sprigs fresh thyme 1/2 cup all-purpose flour Table salt and ground black pepper 1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours. 2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours. 3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling.

I'd like your salad! I like Nekotish's answer. That said, I have tried it a couple of times with mayonnaise salads, as well as things with yoghurt. I'm pretty sure the yoghurt mixed with acid (lemon juice) will break, possibly crystalize, and go gummy, at the best. And the grapes, if whole, might burst, and either way may or may not freeze well. Something I have done with great success is turn a similar kind of salad into a quiche filling, and then frozen the quiche. The dressing gets lost in the custard, structurally. That's with the yolks and at least half cream, and whole milk. The fat is part of the magic. You could try with evaporated nonfat milk instead. It does usually freeze well in quiche, but it can still shed some water. At least use whole eggs, if you do it. You don't need a crust, btw, unless you want to take it out of the dish after its frozen (and do use parchment to help get it out of you do. You could also turn it into soup. Blend some to make a base, add a little stock. The yoghurt might still break, but it should even out when you heat it. Or combine both ideas, and make it into a pot pie, for which the gravy would be what hides the issues. I'm still not sure about the grapes, but people do freeze them. I'd just go for it, unless you have a number of people for a chicken salad campfire dinner. :)