Monday, November 29, 2010
Homemade Turkey Stock & Turkey-Cranberry-Stuffing Casserole Recipe
I started making my own turkey stock a while back and I'll NEVER go back to canned broth. Turkey stock is pretty much amazing for making homemade chicken and dumplings or chicken noodle soup... I even used it in my homemade stuffing (recipe will come tomorrow!). If you still have a turkey carcass in your fridge from Thanksgiving, don't waste it! It makes amazing broth!
To make homemade stock, place your turkey carcass in a large pot. Cover with water. Add celery carrots, onions, spices and anything else you'd like to add flavor. Bring to a boil. Reduce to a simmer, cover and simmer for 4 hours, stirring occasionally. Strain and place in a covered bowl in the fridge over night. The next day the turkey stock should be a jelly-like consistency. Scrape off any fat that has risen to the top. Scoop into jars or plastic baggies to freeze. Leave lots of head space in your jars, lots. Turkey stock is the only thing I've ever had expand enough in the freezer to break the jars. I usually get 10-14 cups of stock from one turkey carcass. To serve or use in recipes heat until it's liquid again.
It's my goal to get a pressure canner someday semi-soon so I can start canning my stock and other things that need a pressure canner. It would be nice to not have to freeze everything. I'm crossing my fingers that we'll be buying a house soon. We could be moving as soon as January and there's a nice big storage room in the basement. I'll for sure need to start canning more! HOORAY.
And speaking of turkey leftovers...
This was something I threw together Sunday night... It's easy and delicious!
10 1/2 oz can of gravy or leftover gravy
2 c. leftover turkey
1/2 c. dried cranberries (if desired)
Mix the gravy and turkey together. Place in the bottom of a casserole dish. Make the stuffing as directed on package, adding cranberries if desired, or use leftover stuffing. Spoon the stuffing evenly on top of the turkey/gravy mixture. Top with cranberry sauce. I used cranberry-apple sauce. Cover, bake at 350 for 20 minutes or until hot.