Post-Thanksgiving Day Reminder
Thanksgiving Day is about a month away. This reminder is for those of you who will have access to a turkey carcass or 2. Make turkey broth from the carcass(es). It can be used for recipes that call for chicken broth.
I simply simmer the carcasses in water without adding any aromatics or seasonings. The broth is then frozen for future use. The reason that no flavorings are added is that I don't have to remember what I put in the pot at the time of creation. Seasonings are ingredients at the time of use. One of the dishes for which I use the broth is risotto along with leftover pieces of turkey.
I always make a big dish of turkey pot pie after T day. It is such a comforting meal. If I'm lucky enough to have enough turkey to freeze I'll make it again in January when the cold really kicks in. nothing better than coming in from a day of sledding than sitting down to turkey pot pie.
My Tday tradition is Friday, I harvest the carcass for any scrap of meat. Make a stock out of the bones and whatever else is left.
I make turkey and dumplin's for dinner that night with the leftovers and the stock. It's fantastic and uses up the leftovers with leftover T&D for lunches in the up coming week.
There's usually plenty of stock for the freezer leftover.
I also rescue the ham bone for use in peas or green beans.
The turkey carcass is the best part of having this meal at home - what would Thanksgiving be without picking the carcass, then making stock! The year we were away for Thanksgiving, I pined for Friday's turkey sandwich and cold stuffing. But the worst part was not having all those wonderful 8 oz containers (thank you to all yogurt manufacturers!) of turkey stock for the rest of the year. Boo Hiss.
After years of buying large birds, I bought two smallish turkeys last year. Roasted one on Wednesday to cool & slice in advance. Also made pan gravy which was in the refrigerator, waiting to be re-heated and thinned with Thursday's pan juices. Using a very low oven, the already-sliced turkey surrounded the beautiful brown bird that made the house smell so "Thanksgiving-y" and we all ate a hot dinner for the first time in ages. Carving at table slows the process. I plan a repeat this year.