Sentences with phrase «of turkey stock»

After Thanksgiving, I used my turkey carcass to make a huge pot of turkey stock from which I was able to freeze about 15 quarts.

Not exact matches

As an example, Howell cites stocking country - style ribs in the summer in time for grilling season, as opposed to turkeys, which see much more of a demand during the Thanksgiving holiday.

For instance, the company may stock 70 different kinds of turkey breast and six different types of frozen dough.

I ended up with a couple of turkey carcasses because I saw a marked down cooked breast, so I still have half a carcass in my freezer — along with 2 quarts of stock!

Besides having a huge container of turkey and yes, I made my turkey stock, I also ended up with two extra bags of organic lemons.

It is one of my favorite soups because I love cannellini beans and when the ham bone is stewed in homemade chicken or turkey stock, the marriage of flavors is incredible.

Chardonnay) * 6 - 8 cups chicken or turkey stock, preferably homemade (or use vegetable stock or water or a combination of stock and water) * 1/2 cup cream or whole (not «lite») coconut milk * 1/2 cup pure maple syrup * Sea salt and freshly ground pepper, to taste

Our Thanksgiving turkey was big enough that I divided the bones for stock between my slow cooker and Dutch oven, and I managed to get 3 liters of beautiful, thick stock out of it.

One side benefit of cooking a turkey is that you can get some great stock out of the deal.

Turner also advises hosts to be aware of «stealth» ingredients that «can creep into recipes» such as turkey or chicken stock, and avoid using them.

Combine 2 cups of stock, leftover turkey and veggies, and spices of your choice (we love to add rich fall flavors like ground mustard, honey, and even fresh apples) in a large pot.

Turn the heat on high until it boils then turn it down to low and simmer while the turkey roasts, it should take about an hour to fully get the flavor going and cook down to 1 -1 1/2 quarts of stock.

Then I realized there was a jar of yellow split peas in the pantry, and 5 cups of homemade turkey stock in the fridge — Oh Happy Days.

chicken, quartered, skinned, and most of the fat removed (I used a combination of chicken thighs and drumsticks; I left the skin on and removed it after cooking the stew) * 1 tablespoon sea salt for seasoning, plus extra to taste * 2 - 3 quarts chicken stock (I used homemade turkey stock) * 2 bay leaves * 2 large celery stalks * 2 lbs.

Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley

Meanwhile, in a small bowl or measuring cup, whisk together the flour and 1/2 cup of the strained turkey stock until the flour is dissolved.

Add the cubes of turkey meat to the remaining 3 cups of stock.

I did use my homemade chicken stock instead of water and used some cooked, crumbled turkey spicy Italian sausage cooked with some sliced onion.

ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallonsTURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallonsturkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallonsturkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallonsTURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallonsturkey carcass, bones and wings 1 ham hock 2 gallons water

Using sharp kitchen shears, cut the backbone out of the turkey, reserving it for stock.

After cooling in the fridge over night you're left with about 6 - 8 cups of great rich turkey stock that is fully gelatinized.

You can easily substitute ground turkey instead of beef for a lighter option and the rest of the ingredients should already be stocked away in your pantry.

Scatter carrots, onions, and celery in the bottom of the roasting pan, and pour 2 cups of chicken or turkey stock over the vegetables.

Put them in the roasting pan along with any carving juices and a little bit of turkey or chicken stock and cover it really well with foil so it doesn't leak.

4 cups turkey or chicken stock 2 dried ancho chiles, stemmed and seeded 2 dried guajillo chiles, stemmed and seeded 2 dried mild New Mexico red chiles, stemmed and seeded 1/4 cup slivered almonds 1/4 cup chopped pecans 3 - inch piece of canela (Mexican cinnamon) 4 whole cloves 4 allspice berries 1 small onion, roughly chopped 2 cloves garlic 1 large tomato, roughly chopped 1 cup sweetened dried cranberries 2 tablespoons lard or vegetable oil 2 ounces bittersweet chocolate, broken into bits Salt

Once the turkey is out of the oven, bring 4 cups of that stock to a bare simmer and keep warm — the key to preventing clumping later.

Honestly, though, if all you did was throw your turkey bones into a big stock pot (I use one like this) with some veggie scraps (like carrot, celery, and onion) and enough water to cover everything, you'd end up with a great deal of delicious stock after you let everything simmer away for awhile.

I imagine many of you transformed your turkey bones into stock, however, and that you still have some meat you'd like to use in a new and different way... at least I hope so.

Add 1 cup of stock, palm or brown sugar, fish sauce, turkey, lime leaves, and chile pepper.

As with the pho recipe, I was looking for a creative way to use my freshly made turkey stock, as well as some of the leftover meat from Thanksgiving.

organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional

Junkies are always optimistic coz they are still alive and therefore still live in hope of another shot... But there will be no 4 th place this year so now the junkies are trying to convince themselves that 5th place will still give them that same high... You need to stock up on the soup and face the cold turkey mate... Maybe after that a bit of realism will creep in

Uhhh have wanted wenger gone for 5 years not 45 mins even as u junkies keep saying just a little more of the wenger smack please and it will be ok just a little more please I need just a little and will be ok... So let's see if your habit will persist... I feel for all people who have had to go through cold turkey every year i really do... But who knows this year you might still hit the big high... If we bring in isco in January I think u might even be right... otherwise ud better start stocking up on the morphine ASAP

you can't have your «cake» and shoot it up too... get used to a prolonged period of cold turkey and stock up on the tomato soup

Stock up on loads of pears from your local supermarket, have the kids choose their favorite colored leaves outside of the house and quickly demonstrate how to make a sweet little pear turkey.

Have your pantry and fridge stocked with lunch box - friendly foods to draw from: plenty of fruit and veggies, nut or seed butters, yogurt, eggs, a couple of bread options, cheeses, sliced turkey, a couple of wholesome snacks.

WEEKDAY Breakfast: 2 scoops of Optimal Protein Powder with 120 ml of rice milk, 1/2 cup of organic frozen fruit, 113 g of Greek yoghurt, 1/2 a teaspoon of stevia and cinnamon sprinkled on top Morning tea: Power cake — one rice cake with 1 tablespoon of raw sunflower seed butter, topped with sliced fruit Lunch: Optimal Cleanse shake Afternoon tea: Home - made turkey jerky with sliced apples Dinner: Chicken quinoa (170 g cubed chicken, prepared with chicken stock), with onion, bell pepper, garlic, basil, sea salt and pepper

The cauliflower stared back at me all afternoon as I made the largest batch of turkey wild rice soup I could, efficiently clearing out celery and stock to make room for the holiday meal prep to come.

Great deals on meats can always be found at these types of stores making this a great place to stock up on ground turkey, chicken breasts and any other lean meat that fits within your diet.

Here is a compilation of my bone broth variations: chicken bone broth four ways, and turkey stock.

After slow cooking in homemade chicken stock and herbs, the fresh vegetables and ground turkey are perfectly tender and fill your kitchen with the aroma of a delicious home cooked paleo meal.

While a bit more expensive pound for pound than pastured turkey, you will render a ton of goose fat and a gallon or more of goose stock in the process.

In a saucepan add two cartons of Imagine Free Range Chicken Stock, turkey giblets (except the liver), two chopped carrots, 4 chopped shallots, 5 chopped celery stalks and 1 Tablespoon Body Ecology Lakanto Natural Sweetener, and 2 cups Madeira wine.

Take the giblets and neck out of the turkey and wash the turkey inside and out (use the giblets and neck to make turkey stock).

The card stock hearts and feathers were attached to the back of the turkey feather portion with craft glue.

U.S. Poultry & Egg Association represents producers and processors of broilers, turkeys, eggs and breeding stock, as well as allied companies.

U.S. Poultry & Egg Association represents producers and processors of broilers, turkeys, eggs and breeding stock, as well as allied companies.

Try stocking some of the popular varieties, such as salmon and turkey; salmon and cheddar cheese; liver; and chicken.

U.S. Poultry & Egg Association represents producers and processors of broilers, turkeys, eggs and breeding stock, as well as allied companies.

olive oil 2 carrots, peeled and chopped 2 ribs of celery, chopped 1 medium onion, chopped 2 cups cooked turkey, shredded 1 sprig of fresh thyme 8 cups turkey or chicken stock or water 1 ‑ 2 cups cooked bow tie pasta Salt and pepper to taste