Sentences with phrase «own turkey 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.

Slowly pour in turkey stock, whisking continuously.

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.

This is a good recipe for turkey stock.

Place chicken, turkey stock or vegetable stock into a large stock pot with the ham bone and bring to a boil.

When I cook a whole turkey, I'll save the carcass (yes, I know the word carcass sounds gross) and boil it to until it renders turkey stock and then I'll freeze the stock to use for soups just as this One Pot Ham Potato and Bean Soup, One Pot Jambalaya with Shrimp and Andouille Sausage and One Pot Corn and Crab Chowder.

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

I didn't bother adding parm cheese and I used my own turkey stock that was in the freezer.

Try to use home made turkey stock when preparing it.

Add the mashed squash and garlic, chicken or turkey stock, bay leaves stirring well to combine.

Slowly stir in the flour mixture into the turkey stock.

Definitely a good fit with your previous post about making turkey stock.

If you want to ramp up the health factor in the soup, which is already pretty healthy with the sweet potato, chard, and naturally lean turkey sausage, you could use homemade turkey 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.

In medium saucepan combine 2 cans chicken - mushroom soup, 2 cups chicken / turkey stock (or 2 cups boiling water and 2 bullion cubes), 2 cups freshly grated sharp cheddar cheese, 1 tsp.

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.

This easy turkey stock adds great flavor to the gravy, but you can use chicken broth instead with good results.

Reserve for another use such as turkey stock (you can remove the back bone several days ahead so you can then use it to make your turkey stock in advance).

Add the turkey stock, celery, onions, and thyme to a large stock pot and bring to a boil.

Add the turkey stock, celery, onions, thyme, carrots, and potato to a slow cooker.

You can make the turkey stock from the carcass in the evening on Thursday (it's so easy you might forget about it.

Here is how I make chicken stock (I made the turkey stock pretty much the same way).

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.

* 2 tablespoons olive oil * 1 onion, peeled and chopped * 3 large garlic cloves, peeled and minced * 3 carrots, preferably organic, cleaned and chopped * 3 celery ribs, preferably organic, chopped * 6 cups stock (I used defrosted homemade turkey stock; you could also use homemade or store bought chicken or vegetable stock, or use part stock and part water, or all water) * 2 cups green (French) lentils * fresh rosemary from 1 - 2 sprigs * 2 Tb.

I followed the directions for mushroom, etc. but then added to some turkey stock that I had.

Begin the gravy by first making a turkey stock.

Stir the reserved defatted juices from the roasting pan into the turkey stock.

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.

Allow to bubble for 1 minute, and add the remaining coconut milk, turkey stock, fish sauce, sugar, and turmeric.

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 gallons water

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

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

The key to flavorful gravy is a good turkey stock.

I always roast turkey legs and make my own turkey stock a few days ahead but I did this in addition to the turkey stock and it was a total game changer!!

• 1/2 cup (1 stick) unsalted butter • 2 large eggs, beaten to blend • 2 cups (or more) turkey stock or low - sodium chicken broth

Don't have turkey stock?

Because if your thirsty mother - in - law spills your turkey stock looking for cold Pinot Grigio, things could get really ugly really fast.

Now add 8 cups turkey stock.

1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut in thick slices 3 large carrots, sliced 1/2 ″ thick 4 celery stalks, sliced 1/2 ″ thick on the diagonal 8 cups turkey stock 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups Swiss chard leaves, shredded 2 cups cooked turkey meat, in large chunks

Olive oil 1 large yellow onion, chopped Salt 8 ounces sliced assorted mushrooms, such shitake, cremini, cepes 2 large carrots, sliced 1/4 inch thick 1 cup barley 2 teaspoons fresh thyme or 1 teaspoon dried 8 cups chicken or turkey stock 1 bay leaf 1 teaspoon freshly ground black pepper 3 cups kale leaves, tough stems removed, leaves shredded 1 tablespoon red miso paste

While the recipe calls for turkey stock and turkey meat, chicken can easily be substituted.

1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut in thick slices 3 large carrots, sliced 1/2 ″ thick 4 celery stalks, sliced 1/2 ″ thick on the diagonal 8 cups turkey stock (see below) 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups thickly shredded Swiss chard leaves 2 cups cooked turkey meat, in large chunks

Please don't think you can't make this if you don't have turkey stock or turkey, though: it will work equally well with chicken stock and leftover roast chicken.

Made some homemade turkey stock w / the leftover carcas and followed recipe as written — except doubled it.

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.

Gooey stuffing that had a little love affair with turkey stock, Rolls: Did not happen.

2 baguettes, store - bought or homemade 4 tablespoons olive oil, divided 4 tablespoons Greek Freak Rub, divided 3 large onions, coarsely chopped 1/2 cup unsalted butter, plus 2 tablespoons 14 - 16 large crimini mushrooms, sliced 2 celery stalks, chopped 2 large eggs, lightly beaten 2 - 3 cups chicken or turkey stock, warm

4 Tbsp unsalted butter, plus more for greasing 1 pound sweet Italian fennel sausage, casings removed, broken into small pieces 3 large leeks, white and light - green parts only, sliced 1/2 medium butternut squash, peeled and diced Kosher salt and freshly ground pepper 1 bunch kale, leaves trimmed and chopped 1 pound stale onion focaccia, cubed (I used homemade) 1 large egg 2 cups low - sodium chicken broth or turkey stock 1 cup diced parmesan cheese, plus 1/4 cup shredded

The next healthy turkey recipe is a simple method for creating healthy and tasty turkey stock.

And we use the actual uhm — turkey stock from the actual turkeys.