You’re probably a bit tired of turkey sandwiches with cranberry sauce and stuffing. I have a suggestion to overcome some of that turkey fatigue. First of all, freeze the carcass. Uh, that would be the turkey’s, not yours. If it’s filling up your fridge, you’re probably promising yourself that you’ll be making stock with it. Well, if you haven’t yet, then break it up by hand, put it in freezer bags, and make the stock when you get a chance. And yes, Ithere’s a quick stock recipe just below. This.
If you still have some turkey left, you can freeze that too, and use it for soup later. Or you can make a stew with it that tastes just like a pot pie. Either way, this will make sure that you end up using the whole turkey. And, of course, you’ll keep eating well, too.
Turkey Stew (Pot Pie without the crust)
Approximately 3-4 cups cubed, cooked turkey
2 bay leaves
1-2 tablespoons canola oil
4 carrots, peeled and sliced
3 celery stalks, chopped
1 medium onion, peeled and chopped
3/4 of a 12 oz can, evaporated skim milk (approx)
1 cup (approx) chicken stock
2 tablespoons (approx) all purpose flour
Bell’s seasoning or dried sage, to taste
salt and pepper to taste
1/2 cup frozen peas
In a large skillet over a medium heat, add the oil, and sauté all of the vegetables until the celery and carrots are cooked, yet still a bit crunchy.
Add the turkey to the pan, and combine with the vegetables. Add the chicken stock, and the evaporated milk.. Add more milk, and/or chicken stock, as needed.
Add the salt and pepper, with the Bell’s seasoning.
Add the flour to 1 cup of the warm water and whisk until smooth. Add to the chicken mixture. It will thicken almost immediately.
Add the peas, and adjust the seasoning as needed. Serves 4.
Turkey Stock
1 cooked turkey carcass
4-6 carrots, peeled and chopped
4 stalks celery, chopped
2-3 onions, cut into quarters
A stock pot large enough to hold the carcass
Place the carcass (and any other turkey bones) into the pot, with the vegetables, and enough water to cover everything. Ideally, the pot will be filled almost to the top with water.
Bring it to a boil, and simmer for 1-2 hours, depending on how much time you have. When it’s done, strain the bones and vegetables, and cool the liquid. Either use it within a few days, or freeze it. It will last in your freezer for at least three months.
If you still have some turkey left, you can freeze that too, and use it for soup later. Or you can make a stew with it that tastes just like a pot pie. Either way, this will make sure that you end up using the whole turkey. And, of course, you’ll keep eating well, too.
Turkey Stew (Pot Pie without the crust)
Approximately 3-4 cups cubed, cooked turkey
2 bay leaves
1-2 tablespoons canola oil
4 carrots, peeled and sliced
3 celery stalks, chopped
1 medium onion, peeled and chopped
3/4 of a 12 oz can, evaporated skim milk (approx)
1 cup (approx) chicken stock
2 tablespoons (approx) all purpose flour
Bell’s seasoning or dried sage, to taste
salt and pepper to taste
1/2 cup frozen peas
In a large skillet over a medium heat, add the oil, and sauté all of the vegetables until the celery and carrots are cooked, yet still a bit crunchy.
Add the turkey to the pan, and combine with the vegetables. Add the chicken stock, and the evaporated milk.. Add more milk, and/or chicken stock, as needed.
Add the salt and pepper, with the Bell’s seasoning.
Add the flour to 1 cup of the warm water and whisk until smooth. Add to the chicken mixture. It will thicken almost immediately.
Add the peas, and adjust the seasoning as needed. Serves 4.
Turkey Stock
1 cooked turkey carcass
4-6 carrots, peeled and chopped
4 stalks celery, chopped
2-3 onions, cut into quarters
A stock pot large enough to hold the carcass
Place the carcass (and any other turkey bones) into the pot, with the vegetables, and enough water to cover everything. Ideally, the pot will be filled almost to the top with water.
Bring it to a boil, and simmer for 1-2 hours, depending on how much time you have. When it’s done, strain the bones and vegetables, and cool the liquid. Either use it within a few days, or freeze it. It will last in your freezer for at least three months.
posted by ChefBill at 7:02 PM
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