You have eaten the turkey and have now moved on to after dinner drinks, games and maybe lying on the couch… but what about that bird?
Ok – get your knife out and cut all the meat off the bones – then pick them clean and refrigerate ASAP (for delicious sandwiches later!).
Now it’s time to get that big pot down from the cupboard and start your turkey stock! Dust it off, add the turkey bones/carcass – breaking apart with your hands if needed. Add in some cut up carrots, celery and onion, and cover with water. Bring to a simmer then let it slow cook for about 2 hours. Your house will smell amazing by the way!
Once done, strain and then divide the delicious broth into a couple of containers to help it cool faster. Or if you have a lot of ice around the house, put the pot of strained stock in the sink and surround with ice – stirring often to cool. (PS – if you want a more concentrated flavor then reduce the strained stock by half.)
Once the broth is cool enough, pop it in the fridge for tomorrow’s yummy soup or gravy making.
To me, there’s nothing better than an epic Thanksgiving leftover sandwich – piled high with all the fixin’s…turkey, stuffing and grrrrrrravy of course! And we all know you can never have enough gravy, so why not make more! Below is a recipe for using up all that great turkey stock you made – it’s also a great base to use for soup too.
Happy Holidays! Gobble Gobble!
-Kathy
Thanksgiving Day After Turkey Gravy
Makes about 5 cups
6 Tbsp. butter
2 Tbsp. minced onion AND/OR 1/4 cup chopped mushrooms
1/2 cup flour
5 cups homemade turkey stock (see above for method using your leftover turkey carcass)
1 tsp. salt
pepper to taste
Melt the butter in a large, heavy saucepan. Add the onions (and mushrooms if using) and sauté over medium-high heat for about 2 minutes. Add the flour and stir vigorously until combined and smooth. Cook for about 1 minute. Add the stock all at once and whisk vigorously so as to eliminate any lumps. Reduce the heat and simmer for about 10 – 15 minutes, until the gravy is nicely thickened. Season with salt and white pepper to taste.
Recipe by Kathy Casey Food Studios®
