Chicken, chickpeas, kale with some potatoes thrown in for good measure, outstanding if I do say myself,View attachment ImageUploadedByHome Brew1479397882.810583.jpg
Poop and dead mice
Chicken, chickpeas, kale with some potatoes thrown in for good measure, outstanding if I do say myself,View attachment 377322
Anyone do eggdrop? I used to make it all the time. It was automatic. I can't remember what I used to do now. I do remember ginger powder and green onions.
Oh. Haven't made it yet, but Turkey and Wild Rice soup is on the agenda immediately after the T-day festivities. I just have to keep the MIL from tossing out the carcass. I may just plan to cook the stock on T-day evening so it doesn't have time to go bye bye.
Oh. Haven't made it yet, but Turkey and Wild Rice soup is on the agenda immediately after the T-day festivities. I just have to keep the MIL from tossing out the carcass. I may just plan to cook the stock on T-day evening so it doesn't have time to go bye bye.
Alas my kettle is empty at the moment, but I'm planning a Modelo Negra clone in the near future.
Oh. Haven't made it yet, but Turkey and Wild Rice soup is on the agenda immediately after the T-day festivities. I just have to keep the MIL from tossing out the carcass. I may just plan to cook the stock on T-day evening so it doesn't have time to go bye bye.
Making some leftover turkey gumbo today.
TOSSING OUT THE CARCASS??? OMG. I'd disown her!
Turkey noodle with mixed vegetables.
Curious about your turkey Gumbo recipe/process.
Here's my turkey gumbo recipe. I never follow it exactly; I improvise based on what I have available. You should be able to substitute leftover turkey and store bought chicken stock.
Also, lately I've started roasting the flour in the oven until it looks like cocoa (be careful not to burn it!) instead of making a roux. It's a pain in the butt to do, but I can roast a pound or so of flour at a time. It keeps forever in the pantry, and it really saves time when making gumbo.
Bob's Turkey Gumbo
(adapted from a recipe in Chile Pepper magazine)
2 large turkey legs
2 chicken bouillon cubes
3 quarts water
2 pounds sliced okra
1/2 cup oil (divided)
1/2 cup flour
1 large bell pepper, chopped
1 bunch green onions, chopped
1 yellow onion, chopped
2 cloves garlic
1 (20 ounce) can tomatoes
1 1/2 teaspoon salt (to taste)
1 large bay leaf
2 stalks celery
garlic powder (optional)
1 teaspoon each: cayenne, thyme, basil, black pepper
Boil or pressure-cook the turkey, water, bouillon cubes, and bay leaf until meat is tender. Remove turkey legs from stock and allow to cool; remove meat from bones, chop, set aside. Break the bones and add back to stock, with skin, gristle, etc. Put on back burner to simmer. Meanwhile, saute okra in 1/4 cup oil in a heavy pot until all ropiness is gone (about 1 hour). Combine remaining 1/4 cup oil and flour in an iron skillet and cook over medium heat, stirring constantly until flour is chocolate brown. Be careful not to burn it! Add onions, celery, garlic and bell pepper to the roux and saute until tender. Add roux-vegetables mixture to the okra, add tomatoes, meat, strained turkey stock, cayenne, black pepper and thyme. Add another bay leaf or two if you like bay leaves. Simmer, partially covered for half hour. Add basil and salt, simmer another 10 minutes. Adjust seasoning with salt and/or garlic powder, if needed. Serve over long-grain white rice.
Store bought stock as a last resort, since it usually tastes like water. If you have leftover turkey, then you have (or had) the makings of homemade stock. I know stock is not expensive, but I have not found a brand that comes close to home made.
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