Traditional recipes

Day-After Turkey Stock

Day-After Turkey Stock

You can use this rich stock, made from the turkey carcass, for risotto or soup over the long weekend, or freeze it for the new year.

Recipe Preparation

  • Combine 3 chopped celery stalks, 1 chopped onion, 1 turkey carcass (broken into pieces), and water to cover (12-14 cups) in a stockpot. Set over high heat and bring to a boil. Reduce heat and simmer until broth is reduced by 1/3, about 3 1/2 hours. Strain; discard solids. Let cool; cover and chill. DO AHEAD Stock will keep chilled for 3 days or frozen for 3 months.

Recipe by Mary-Frances Heck,

Nutritional Content

9 cups, 1 cup contains: Calories (kcal) 5 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 10Reviews Section

Making Stocks With Leftover Turkey: How To Preserve Food Better 2021

There’s nothing more impressive to serve up at a big occasion than a large roasted bird, whether a duck, a turkey or a goose. As well as being delicious, a roast of this kind will be a centerpiece of a festive or celebratory meal, giving a real feeling of luxury and extravagance to your guests.

However, once the theater of carving and the enjoyment of the feast is over, you’ll invariably have to deal with a substantial amount of leftovers. Cold cuts with pickles is a favorite, and a real treat for the day after, but by the third or fourth helping this might start to pall, and you may even begin to regret buying such an impressively large bird.

Even in today’s disposable society, the idea of throwing a roast into the garbage when there’s still so much to be gained from it seems like such a waste, but what can you do when you can’t stand the thought of another cold slice of poultry?

The answer is to make a stock, capturing the flavor of the bird in a handy liquid form that can be used for weeks or even months afterwards, adding an extra layer of taste to your day to day meals.

The process of making a stock is actually very simple, even if it’s one of those topics sometimes shrouded in a sense of chef mystery. To begin, strip as much meat off the bones as you feel you might want to keep, leaving behind all the fatty or otherwise inedible pieces. Break the bones up into manageable pieces with a pair of strong kitchen scissors, and put them into a roasting tin along with any scraps of skin or meat that are remaining.

Roast the mixture in a hot oven until the bones take on some color – the more color, the better the flavor, although you want to avoid actually burning it.

Once you think the bones have been roasted to perfection, the next step is to add them to a large pan along with some basic flavorings such as a carrot, some celery, a small onion – anything you have to hand in your store-cupboard. Fill the pan with enough water to cover the contents, bring to the boil, and simmer gently for at least an hour, preferably two or three.

Many people also like to add some peppercorns to their stockpot before cooking, or even herbs such as bay or thyme. The important thing to remember is that you shouldn’t introduce too many strong flavors that will overpower the meat, and also to be very restrained with seasoning – as the stock cooks and the liquid evaporates, the flavor will become more intense, and if you’ve added salt it may become overpowering. To be safe, only use salt right at the end of the cooking process.

Once the stock has been simmering for an hour or three, strain it through a fine sieve, or even better a double thickness of muslin. At this point you can discard all the solids, as they will have done their job by giving up all their flavor to the liquid.

Your basic stock is now finished, and can be used to make a wholesome broth with the meat you previously stripped off the bones. Alternatively, a simple way of preserving your stock for future use is to reduce it down by boiling until it’s a thick, powerfully flavored liquid with an almost syrup-like consistency.

This can then be frozen in an ice cube tray, with a cube or two being added to future recipes in place of a stock cube or powder, giving your meals a memory of your festive feast for months to come.


Recipes Blog

After all the cooking and entertaining and fun on Thanksgiving, I just can’t stand to see it end with only leftovers! So annually I’ve come to make a huge pot of Turkey Stock. Not only is this the best way to use the entire, amazing turkey, but having a few quarts of frozen Turkey Stock at home is so many leaps and bounds better than any boxed stocks or bullion - it isn’t close to comparable. You can use it in any recipe that calls for Chicken Stock and it’s the best way to get Turkey Stock for Smoky White Turkey Chili.

The-Day-After TURKEY STOCK
by Tiffany Ludwig

INGREDIENTS
1 roasted turkey carcass
2-3 onions, quartered
4 carrots, chopped
4 stalks of celery
2-4 cloves garlic
About 4-8 sprigs of fresh herbs, including: thyme, rosemary, parsley, sage
1 bay leaf
1 teaspoon peppercorns
Salt

PREPARATION
Pull off all the meat – save it to add back in to the stock for soup or just make post-Thanksgiving sandwiches with it!

Place the bones into a large stock pot. Cover with water. Different sized turkeys will cover with different amounts of water, so a general rule of covering it will suffice.

Add onions, carrots, celery, herbs, garlic and pepper.

Bring to a boil then reduce to simmer for 3-4 hours. If the stock seems weak just allow it to reduce by removing the pot lid. Add salt 1 teaspoon at a time. Taste it and continue to add as needed. Don’t be afraid of adding salt, much of the flavor comes out by seasoning.

Strain the stock into containers through a fine mesh strainer or cheese cloth. Allow to cool, refrigerate or freeze. A tip about freezing: when I freeze stock I put it in into 2 cup containers. This makes it easy to pull out just the right amount for recipes or dinners. Also be sure to leave a little empty room at the top of the container before freezing – stock expands when frozen.


Recipes for Turkey Leftovers

Going beyond the day-after turkey sandwich, Chef Jeremy Manley shares his Turkey Stock and Turkey Chowder recipes that are just perfect for using up the turkey leftovers (even the bones) from Thanksgiving and other holiday dinners, on Big Blend Radio .


Going beyond the day-after turkey sandwich, Chef Jeremy Manley shares his Turkey Stock and Turkey Chowder recipes that are just perfect for using up the turkey leftovers (even the bones) from Thanksgiving and other holiday dinners. Known as “San Diego’s Sustainable Chef”, Chef Manley is the executive chef and owner of Jeremy’s on the Hill California Style Bistro in Julian, California. For more of his recipes visit www.JeremysontheHill.com.

TURKEY STOCK
This stock is perfect for soups, gravy bases and sauces.

7 ½ Lbs. bones roasted from previous cooked turkey
5 White onions
10 Cloves of garlic, crushed with your knife
1/8 Cup black peppercorns
½ Cup of thyme
½ Cup of fresh sage leaves
2 Bunches of parsley stems
Trimmings and/or pieces of leftover celery and carrots. If you do not have any, trim one bunch of celery and 4 carrots

Combine all ingredients in a large enough stockpot and fill with water. Cook for 4 to 6 hours over a medium low flame.
Fat will appear at the top of your stockpot. Scrape this off using a ladle as it becomes present, and continue to do so as the stock cooks. This will create a more vibrant and clean looking stock.
Store in the freezer in quart size bags or even in ice cubes!

TURKEY CHOWDER

This hearty chowder incorporates your homemade turkey stock from the recipe above.

¼ Cup bacon fat
3 Colossal white onions
6 Pieces of bacon cut into half-inch pieces
¼ Cup of thyme, stemless and minced
4 Bay leafs
4 Tablespoons of butter
14 Yukon gold potatoes, diced into half-inch pieces
7 Cups of turkey stock
5 Cups of heavy cream
6 Cups of medium-sized diced turkey legs or breasts, fully cooked
1 Tablespoon fennel seeds
¼ Cup of Parmesan cheese
¼ Cup of salt
2 Tablespoons of Dijon mustard

Combine bacon fat, onions, bacon, thyme, bay leafs and butter in a stock pot, and cook over medium heat until your onions turn translucent.
Add your Yukon gold potatoes and cook for another 5-7 minutes. Add your turkey stock and bring to a boil.
Add your heavy cream and simmer for 5-10 minutes. Add your turkey, fennel seeds, Parmesan cheese, Dijon and salt.
If necessary add more stock, especially if you want a lesser thick chowder. Taste.
Garnish with a crumbled biscuit and fresh thyme, or simply chop some parsley and Parmesan cheese.


Rich Turkey Stock

A rich stock makes for superior gravy or day-after soup. To achieve depth of flavor, cook with roasted rather than raw turkey parts. You can make this stock up to 3 days in advance, or further ahead if you plan to freeze it. Skim off the congealed fat before using.

Servings: 12 cups
Ingredients
Related Recipes
Directions

Place the turkey parts in a single layer in a large roasting pan and roast for about 1 1/2 hours, until well browned.

Transfer the roasted turkey parts to a large pot, reserving the roasting pan. Use a fat separator cup to isolate the fat from the drippings, and reserve both to make Turkey Gravy they may be covered and refrigerated for up to 3 days.

To the pot of roasted turkey parts, add the onion, carrot, celery, garlic, salt and several pinches of pepper along with 12 cups of water. Bring to a boil.

Meanwhile, place the roasting pan over 2 burners on the stovetop over medium-high heat. Add the remaining 4 cups water and bring to a boil. Cook for 2 to 3 minutes, using a nonmetal spoon to scrape and loosen any browned bits from the bottom of the pan. Remove from the heat and set aside for a minute to cool slightly, then carefully pour the liquid from the roasting pan into the pot and return to a boil over medium-high heat. Reduce the heat to medium-low, cover partially and cook for about 2 1/2 hours. Strain the stock, discarding the solids or removing the turkey meat from the bones and reserving the meat for another use. Set the stock aside to cool slightly before storing.


Turkey porridge (Juk)

My family Thanksgiving dinner is pretty much American style. I roast a turkey and prepare traditional American side dishes and desserts. The day after Thanksgiving, I always make turkey stock with the turkey remains. With the stock and leftover turkey, I make spicy turkey soup, similar to dakgejang (닭개장), and porridge, juk (죽).

Porridge is enjoyed as a breakfast or a light meal in Korea. It&rsquos healthy and easy to digest food, so porridge is also commonly served to the ill, elderly, and babies.

How to make stock with leftover turkey

After enjoying your Thanksgiving dinner, save the turkey remains to make stock later. Simply boil the bones in a pot along with some aromatic vegetables. A great use of the remains of roast birds! Here&rsquos how to make stock with turkey remains:

  • Remove as much meat as possible from the turkey carcass and save them to use in the porridge or soup.
  • Put the turkey remains in a large stock pot filled three-quarters of the way with water. Break up the bones if they are too big to fit in the pot.
  • Bring to a boil over medium high heat and skim off any foam. Add the vegetables, reduce the heat to low and simmer, covered, for about 2 hours. Cool and pour through a strainer into a large bowl or pot.
  • You can use a fat separator to remove the fat or keep it in the fridge until the fat solidifies to spoon off the fat.

What type of rice to use

Turkey porridge can be made with either short grain rice or sweet rice (aka glutinous rice, chapssal 찹쌀 in Korean). Sweet rice gives the porridge a creamier texture and a sweeter taste, but it&rsquos simply a matter of preference.

Vegetable options

In this recipe, I used carrot, celery, and onions. Mushrooms, zucchini, green cabbage, potato, and garlic chives are all good options. You can chop them finely or roughly, depending on your preference. Adjust cooking time appropriately.

Have you tried this turkey porridge recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTube,Pinterest,Twitter,Facebook, andInstagram.


How to make turkey stock in the crockpot or Instant Pot

Last year, I decided to switch it up and make the turkey stock in the Instant Pot rather than heat up/mess up my entire kitchen. (The year before that, I made it in the crock pot. Thus, the title of this post.)

Will a turkey fit in a crockpot?!

The difficulty with this is that it necessitates fitting the carcass of a 20-some-odd pound bird into a 7-quart crockpot.

However, I found that the carcass breaks apart easily after the long roast so that I can jam some of the bones bones into the cavity to save space.

I can tuck here and there to make everything fit. It worked beautifully, and I still had space for herbs, an onion, and a celery stalk.

Adding liquid and simmering

I used about 2 cups of chicken stock and then enough water to fill the crockpot to about 1" from the top of the crock.

There is meat and stuff sticking up over the surface of the liquid, but that's fine.

The ingredients on top will have condensation from the lid continuously dripping down on top.

Although it's a good idea to turn the bones once during the cook time, but it's not a big deal if you don't get the chance.

I set the crockpot turkey stock on low for 10 hours and pretty much just walked away.

UPDATE: I now let the stock simmer on low for 2 days . That's right: just check the level of the liquid to be sure it's not too high or low.

Adjust as needed by removing some of the stock to a refrigerated container or adding additional water.

Finishing the stock

A bit of hands-on work is involved with removing the solids from the stock, picking any remaining meat off the bones (for soup!), and then straining the liquid. But it's totally worth it.


The Day After the Feast Before Turkey Soup

I had always been a great follower of Craig Claiborne and Pierre Franey of The New York Times, and learned to cook by following their recipes. They printed this recipe in 1987, from which I learned to make a rich, delicious stock and heartwarming soup. I have continued this tradition for 21 years now, and am posting this recipe here so that I am assured of never losing it! Over the years, though, I have made some personalization to it. For instance, my habit has been, after dinner, to remove all meat from the turkey frame. I then immediately put the entire turkey frame in a huge stockpot with enough water to cover, and add the rest of the stock ingredients. Instead of cooking it for 1 hour, though, I usually let it simmer for anywhere from 3 to 4 hours. Before I go to bed for the evening, I strain the soup, let it cool, and refrigerate for use the next day. That Thanksgiving Friday, I skim the fat off the chilled stock, and then prepare the soup as directed. Again, I must reiterate, it is delicious!


4 Tips for Making the Very Best Stock

1. Roast your bones and veggies: Before tossing your turkey bones into a stock pot, put them in the oven. Re-roasting your bones, according to Serious Eats, gives your stock “a deeper, more complex” taste. Make sure to deglaze the baking sheet you use to re-roast your bones on, too — there’s a lot of great flavor there that should be added to your stock. And while you’re at it: roast or brown the vegetables you’re going to use for the stock as well.

2. Add a glug of white wine and dried chilies: You don’t need much to make great turkey stock: just the bones, onions, carrots, celery, and some herbs like thyme or parsley are fine. But! According to the New York Times, two cups of white wine and some dried chilies add “a welcome breath of freshness” to the final product.

3. To concentrate the flavor, reduce the strained stock: If you want to make an even more flavorful stock, after you’ve strained out the bones and vegetables, put it back on the stove and continue to simmer until reduced by half.

4. Don’t forget the neck: In addition to the wings and legs, many people swear by including the neck for homemade turkey stock. It apparently enhances the flavor.


6 Tips for Storing Leftover Thanksgiving Turkey

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My Notes

Thanksgiving dinner is a lot of work and it can be tempting to take shortcuts after the meal when it comes to cleaning and leftovers. Nobody really wants to cook after a long day in the kitchen. Turkey can be expensive though and when done right leftover turkey can be just as tasty as the original meal. In order to help you decide what to do with all those yummy leftovers, we have compiled this short list of turkey storing tips for your post-Thanksgiving clean-up.

  1. Leftover turkey meat lasts for about 4 days.
    This information is important to keep in mind as you follow the instructions below. When deciding how much to freeze and how much to stick in the fridge, seriously consider how much turkey your family will eat over the next week or so. Chances are after day 2 or 3 the kids will start complaining and you may be sick of it, too!
  2. Divide and conquer by separating light and dark meat.
    Since people tend to have a preference for white and dark meat, be sure to divide these into two separate containers when placing them in the fridge. This makes it easier for late-night munchers and next-day meals to go smoothly.
  3. Be sure to carve the remaining turkey before storing it,
    Chances are that you do not have room for a whole turkey in the fridge with the other leftovers. Carve turkey before you store it.
  4. Make sure to freeze some of your leftovers.
    Depending on how much you have leftover, it is always a good idea to freeze some of your leftovers. Leftover turkey is only good for so long and chances are you will be sick of turkey by day four. Save some for later!
  5. Plan tomorrow's lunch or dinner around leftover turkey.
    Most families have a leftover turkey recipe tradition that they eat the next day. Instead of storing ALL your leftovers, set aside exactly how much you will need for your leftover turkey treat. This makes it easier to decide what to do with the rest.
  6. Consider making broth with the bones,
    If you have some veggies leftover, it is actually pretty easy to make your own turkey stock! Boil up some stock to stick in the fridge and freeze while you do the dishes or let it simmer in the slow cooker overnight.

Leftover Thanksgiving Turkey Recipes

Most families have a traditional day-after-Thanksgiving turkey recipe they make every single year. Soups and sandwiches are always popular choices! If you're looking to start your own tradition or just want to try something new this year, consider trying out the leftover turkey recipes below!

If you're looking for a day-after-Thanksgiving dinner recipe, this Turkey Panini with Cranberry Chutney and Sunflower Seeds is the perfect way to experience the flavors of Thanksgiving in a new and unique way.

Make your own turkey stock with your leftovers with this simple tutorial. This stock is perfect for soups, casseroles, and more. It makes a tasty replacement for chicken stock in other recipes.

Looking for a lightened up way to serve leftovers after an indulgent Thanksgiving dinner? These little cups are a healthy way to use up turkey leftovers the next day for lunch.

Cozy up with a comforting classic with this twist on chicken and dumplings. Using leftover turkey in this creamy soup means that this recipe comes togerther in a snap.

If you love wild rice soup then you will love using your leftover turkey in this Turkey and Wild Rice Casserole.


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