Save That Turkey Carcass!

The best Turkey stock is made from that leftover turkey carcass!

I end up with at least 6 quarts of Turkey Stock that keep me "in soup" for about a year.

After cleaning off all the meat from the bones (freeze or pressure can your meat)... I use my big roaster ... add the carcus, lots of water, all the leftover celery (leaves & all), carrots (skins & all), onions & salt. All in large pieces so I can strain out easier.

I even add some poultry seasoning. Simmer...Simmer...Simmer till all the bits of meat are boiled off the bones & they are falling apart. Keep adding water if it gets too low. I usually simmer for several hours.

Then strain the broth into a large bowl. I also use one of those oil separators so I get a really clear broth. Let cool & you can do a few things, whichever is easier for you.

You can pressure can it in pints or quarts. Freeze in quart or gallon freezer ziploc bags OR... fill ice cube trays, freeze & then put cubes in ziplocs. You can then use a smaller amount in casseroles or small portions of soup broth.

So DON'T toss that carcass..... you can have Healthy & Delicious Broth for months to come!

Thanksgiving changes to traditional recipes

Change up that "Traditional" Thanksgiving Dinner!

We all have our "traditional" menus for Thanksgiving Dinner.

Here is ours: Roasted Turkey, Stuffing (stove top), mashed potatoes, gravy, yams, cranberries & green bean casserole.

Now get on your Apron & start cooking.

Here are a few "change ups" to your traditional menu...

Turkey: BRINE it before roasting! This makes THE JUICIEST TURKEY EVER!!!

Use this recipe: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

I do this in a double big Garbage bag (make sure it is NOT the scented ones)... keep in a cooler with ice.

Stuffing: Fry 1/2 to 1 lb breakfast sausage (depending on how many boxes of stovetop you are cooking)... chop onion, celery & mushrooms & saute with sausage. When boiling the water for stovetop, add the meat & veggies... sprinkle a little poultry seasoning & then cook the stovetop as directed. It does NOT taste like "Stove top". It is waaay better!

Mashed Potatoes... make twice baked. Bake potatoes till done, split in half the long way, scoop out cooked potato (Save the cooked peels) ... mash as you would normally with salt, butter & milk (add some sour cream for an extra "zip")... spoon back into the peels & add a dab of butter to top & bake a few minutes more. ** if you like, you can add shredded cheddar cheese & bacon bits if you like.)

Gravy: Add a little white wine (only the kind you would drink)

Yams: Either canned or raw sliced.... layer sliced of yams with slices of granny smith apples or pears. Pour over top with Orange juice & sprinkle with brown sugar. Bake till cooked.

Cranberries: Cook whole berry canned cranberries... in a cup, mix maybe 1/2 tsp cornstarch & about 1/2 cup Orange juice or your favorite Red Wine. Mix into cranberries till smooth & thickened a little. Cool & put in the middle of a decorative plate. Then slice jellied cranberries & put the slices around the edge of the plate.

Green Bean Casserole: Make just like the normal recipe HOWEVER instead of using cream of mushroom soup... use KNORRS Hollandaise Sauce. It is AWESOME!

So there are a few changes to that "traditional" menu for the Holidays.

Stuffing Recipes

The Holidays with Turkey are just not complete without the perfect stuffing!
Whether you Stuff your bird or cook the stuffing on the side... it has to be good!

#1... Quick & easy...

3-4 boxes of turkey or chicken Stove Top Stuffing
1 lb bulk breakfast sausage
1 lb fresh mushrooms... chopped
1 stalk celery... finely chopped
a quarter onion.. finely chopped
1 T butter
Poultry seasoning (to taste... about 1 Tblsp)

Fry sausage till done. remove sausage & in sausage grease, add butter... saute celery & onion till transparent. Add mushrooms & poultry seasoning & cook only a few min. (till cooked down).
In a pot.... cook stuffing as directed on box but add the veggies & sausage to water before adding the croutons in box. Mix all together & let sit till water is absorbed.


#2: Apple-Sourdough Bread Stuffing

2 teaspoons olive oil
1 cup chopped onion
2 apples, peeled, cored and diced (preferably Macintosh)
2 celery stalks, chopped
2 tablespoons chopped fresh parsley leaves
1 tablespoon dried sage
2 teaspoons dried thyme
4 cups sourdough bread cubes
2 cups reduced-sodium chicken broth

Heat oil in a large skillet over medium heat. Add onion, apples and celery and saute 5 minutes, until soft. Add parsley, sage, dried thyme, and remaining 2 teaspoons of oregano. Stir to coat apples and vegetables with herbs and spices. Transfer mixture to a large bowl and add cubed bread and chicken broth. Toss to combine. Season, to taste, with salt and black pepper. Transfer the stuffing mixture to a baking dish and bake in oven at 375 degrees F for 45 minutes.

Thanksgiving Day Turkey

Put on your Apron & get ready to cook that bird!
To brine or not to brine ..... roast ... smoke .... deepfry... stuffed or not ....
Soooooo many choices & everyone says theirs is the juiciest.
Share YOUR Juicy Turkey recipies with us!!!