We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Turkey Hash is pretty good, and so is turkey soup (for which I am boiling a stock from one of the carcasses right now with water, onions, garlic, celery, parsley, herbs, etc - we fight over the carcasses and bones like jackals), but the main reason people in my family cook so many turkeys at Thanksgivings is for the sandwiches for a few days after.
Here's how I make them:
White bread Smear of mayo on one slice of bread Smear of cold congealed turkey gravy on the other slice Slice or two of left-over turkey, white or dark meat (I like the dark) Generous spoonful of my cranberry sauce Generous spoonful of turkey stuffing Salt and pepper
Squoosh the sides of bread together, and cut in half with a sharp knife. Then eat with a glass of beer. Delicious.
Then take a little nap.
How I make turkey stock:
Throw into a large stock pot a whole or chopped turkey carcass, leg bones, wings, etc. Not a bad idea to break the bones with a cleaver and/or to roast the carcass first so some of the bones brown. Cover with water. Take a bunch of celery, carrots, onions and garlic. Chop very roughly with skins on - do not peel - and sautee in butter or cooking oil until browned. (The skins add color and flavor) Then toss them into the pot. Add some cut-up raw potatoes, skins on. Throw in some salt, whole peppercorns. Then parsley, thyme, a little sage and marjoram. A little sugar. A bottle of white wine in there is optional. Simmer for 5-8 hours, adding water as needed. Then strain. That's a tasty turkey stock. It's man-cooking.
Almost like my lunch yesterday. I used a roll and omitted the stuffing, I'm cutting down on wheat. Sometimes I'll also add pickles or cheese. The congealed gravy as a condiment adds the flavor. My sister insists on heating the gravy before putting it on the sandwich, I don't get that at all. I don't want a warm layer on a cold sandwich. If I'm going to heat the gravy, I'll make a hot turkey sandwich.
As for Turkey stock. My method is similar but whenever I have unused portions of vegatables, like the celery leaves, onion skins, broccoli stems, carrot peelings, etc. I freeze them in a gallon zip lock bag.
When I go to make stock, I usually have a ton of this stuff and don't have to waste good veggies on stock. As I only make stock 3-5 times a year and have two chest freezers and the refer freezer, I have the room as I process lots of produce from the garden.
Yes, I'm a cheap bastid but doing this for years no doubt paid for one of the freezers.
BTW, have you seen what a decent chest freezer costs new? Craigslist baby, Craigslist.
Well now, Tonight's dinner was Turkey Noodle Veggie Soup made with the stock you suggested. I gotta tell you that is some fantastic soup! The bottle of sauvignon blanc was a great addition. My wife, who almost never gets seconds, beat a path back to the stove for her second helping. Thank you. I printed your instructions and its going into the recipe "keeper" folder.
The day after sandwich. White bread smeared with mayo, cold layer of stuffing, a slice of turkey, a layer of cranberry, top with iceberg lettuce. A tall cold glass of ginger ale and Jim,with a slice of lemon. This must of course be accompanied by homemade sweet pickle slices.
I like the bones chopped so the marrow comes through. Just the roots of celery and onions and just the tops of the carrots, no need to waste the edible parts. I never add salt to stock because then you lose control of the salt content when you're cooking with it. Same with herbs. It seems like once you add potatoes all that starch would change it from stock to soup.
[p]All good except for the added sugar! In evolutionary terms, our ancestors (shivering by glaciers during the last Ice Age) waited for fruit & berries to ripen in order to pack on extra weight and survive the winter. A fortuitous genetic mutation facilitated survival by converting Fructose (Fruit Sugar) into visceral fat.[/p]
[p] Daily consumption of Cane Sugar (50% Fructose) compounded by High Fructose Corn Syrup (60% Fructose) is destroying North American health. For the first time in living memory, life expectancy is on the downswing! [/p]
[p] If sugar is essential in your cooking - use Dextrose (aka Glucose). [/p]