I like to take the turkey bones after carving the bird and any of the skin or bits of meat that are harder to get at, and boil it all in a big pot and let it simmer for a few hours between our midday Thanksgiving meal and evening. It makes a really creamy roast turkey stock at roughly a gallon or gallon and a half, and then I use some that night alongside some turkey meat and leftover celery, onion, and carrots to make soup.
So like sometimes the soup is turkey noodle soup with just some egg noodles. Sometimes I make dumplings out of leftover stuffing/dressing and cook those in the broth, sometimes it is just good to make ramen noodles with the broth and a bit of the turkey.
Oh, and since it makes a ton of very concentrated broth that can easily be thinned back down a little, I have meals for days. The stock actually becomes thick like jello in the fridge, and you can cut it into portions and vacuum seal it to freeze for a few months of flavor boosts, if you have bought one of the foodsavers from here on meh previously.
It is really good in ramen though. Like use the regular seasoning pack plus some turkey stock(I don’t add any salt to the stock above what might have been on the turkey during roasting, so it isn’t a sodium bomb more than regular ramen would be), and it is just super cozy and nap inducing rich soup in like 5 minutes from the frozen cube.
@smerk85 I always make stock whether it is from a holiday turkey or even a Sam’s Club rotisserie chicken. Bones, I crack to make the marrow accessible, then I add celery, carrot and onion. No need to peel either – just a rough chop, some thyme, MSG, and plenty of water. Then bring to a simmer for a few hours until everything is cooked out. Strain well. Bottle it in Mason jars to be kept for short term use in the frig, or after cooling to ambient, put in vacuum bags, seal and freeze for later use.
For a quick meal or just a comforting warm up on a cold winter day, some of this broth along with some bread, crackers, or matzo makes a wonderful small meal. The broth can also be used for all manner of dishes from gravies, to pho, to soups, to rice pilaf, mashed potatoes and on and on and on.
In the spirit in which I grew up in the 1940s and 50s, with parents who went through the Depression of the 30s, nothing is wasted. We used everything from the Moo, to the Oink, to the Cluck, to the Gobble.
I like turkey tetrazzini, but I don’t often bother. Right now I’m eating a sandwich made from turkey salad made the way you make chicken salad - mayo, celery, onions. Simple but I do like it a lot.
@k4evryng@Kyeh
My Mom makes them so there is no recipe. She just does it. She says she makes a thick “white sauce” (assuming béchamel) and adds the turkey meat. Scoop onto wax paper and freeze a few hours or overnight. Take out nuggets in batches, dredge in beaten egg and coat in bread crumbs. Fry to golden brown and listen to the yums of appreciation from your adoring children.
@k4evryng@katbyter It looks very smooth inside - does she blend the turkey in so it’s like a paste, do you know? It does sound uncomplicated, but a lot of work!
@k4evryng@Kyeh that’s just a stock photo when you say “croquette”. That looks like mashed potato? We use chunks of turkey so it’s lumpy and ugly but yum!
Turkey omelettes.
Recipe depends on what is left over but usually plenty of veggies and turkey. Turkey is good I’m an omelette.
Edit: I’m not an omelette. I promise. Autocorrect changed my in to an I’m, But I’m keeping “I’m am Omelette”.
@OnionSoup I tend to call it “autocorrupt”.
@OnionSoup
“Your honor, I’m not an omelette.”
You’re a good egg, though.
I like to take the turkey bones after carving the bird and any of the skin or bits of meat that are harder to get at, and boil it all in a big pot and let it simmer for a few hours between our midday Thanksgiving meal and evening. It makes a really creamy roast turkey stock at roughly a gallon or gallon and a half, and then I use some that night alongside some turkey meat and leftover celery, onion, and carrots to make soup.
So like sometimes the soup is turkey noodle soup with just some egg noodles. Sometimes I make dumplings out of leftover stuffing/dressing and cook those in the broth, sometimes it is just good to make ramen noodles with the broth and a bit of the turkey.
Oh, and since it makes a ton of very concentrated broth that can easily be thinned back down a little, I have meals for days. The stock actually becomes thick like jello in the fridge, and you can cut it into portions and vacuum seal it to freeze for a few months of flavor boosts, if you have bought one of the foodsavers from here on meh previously.
It is really good in ramen though. Like use the regular seasoning pack plus some turkey stock(I don’t add any salt to the stock above what might have been on the turkey during roasting, so it isn’t a sodium bomb more than regular ramen would be), and it is just super cozy and nap inducing rich soup in like 5 minutes from the frozen cube.
@smerk85 I always make stock whether it is from a holiday turkey or even a Sam’s Club rotisserie chicken. Bones, I crack to make the marrow accessible, then I add celery, carrot and onion. No need to peel either – just a rough chop, some thyme, MSG, and plenty of water. Then bring to a simmer for a few hours until everything is cooked out. Strain well. Bottle it in Mason jars to be kept for short term use in the frig, or after cooling to ambient, put in vacuum bags, seal and freeze for later use.
For a quick meal or just a comforting warm up on a cold winter day, some of this broth along with some bread, crackers, or matzo makes a wonderful small meal. The broth can also be used for all manner of dishes from gravies, to pho, to soups, to rice pilaf, mashed potatoes and on and on and on.
In the spirit in which I grew up in the 1940s and 50s, with parents who went through the Depression of the 30s, nothing is wasted. We used everything from the Moo, to the Oink, to the Cluck, to the Gobble.
Stuffing
I like turkey tetrazzini, but I don’t often bother. Right now I’m eating a sandwich made from turkey salad made the way you make chicken salad - mayo, celery, onions. Simple but I do like it a lot.
Ooh me. Thanksgiving egg rolls. Exactly what you’d think, made exactly how you’d think.
Turkey Croquettes. Better than anything on Thanksgiving first time around. I can eat a whole tray full!
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/image croquette
@katbyter Do you have a recipe you could share?
@katbyter @Kyeh yes! The recipe would be wonderful! I bet they’re delicious…
@k4evryng @Kyeh
My Mom makes them so there is no recipe. She just does it. She says she makes a thick “white sauce” (assuming béchamel) and adds the turkey meat. Scoop onto wax paper and freeze a few hours or overnight. Take out nuggets in batches, dredge in beaten egg and coat in bread crumbs. Fry to golden brown and listen to the yums of appreciation from your adoring children.
@k4evryng @katbyter It looks very smooth inside - does she blend the turkey in so it’s like a paste, do you know? It does sound uncomplicated, but a lot of work!
@k4evryng @Kyeh that’s just a stock photo when you say “croquette”. That looks like mashed potato? We use chunks of turkey so it’s lumpy and ugly but yum!
@k4evryng @Kyeh ours look closer to this:
https://www.foodrepublic.com/recipes/ham-croquettes-recipe/
@k4evryng @katbyter OH! Okay! Makes more sense now. I might have to try that …
Turkey & wild rice soup
Sandwiches - turkey, goat cheese, and cranberry sauce or
turkey, bacon, swiss, & ranch