Sunday, November 27, 2011

Two Days of Turkey Leftovers:Turkey Gumbo and Turkey Soup with Egg Dumplings

When taking apart the turkey I make sure to freeze the carcass and drum sticks. I was really looking for something different this year. Ok, turkey soup isn't that different but I did try something new with the turkey gumbo. The gumbo didn't turn out as dark as I would like but it tasted just as good. I also didn't have green pepper on hand. But the fun of any recipe is improvising right?

Turkey Gumbo:
2 Andoulle sausage links
1/2 c oil
3/4 c flour
1/2 green pepper diced
2 celery stalks diced
1/2 onion diced
1 pinch Cayenne pepper
5 dashes hot sauce or to taste
48 oz chicken stock
1 tsp Italian seasoning
2 bay leaves
turkey, turkey, turkey add as much as you like
salt and pepper about 1/4 tsp each
salt and pepper to taste
white rice for serving (I make about 3 cups in a rice cooker)

In a large frying pan heat the oil until it ripples. Begin adding the flour and whisk. Continue to stir and add the flour until all the flour is added and the color turns a copper color. Add the celery, pepper, along with the sausage and onion and heat until the veggies are softened. Add the chicken stock and continue to stir the flour with a whisk until it dissolves into the broth. Add the turkey, Cayenne, bay leaves, and hot sauce. Taste for seasoning. Set heat to low and let simmer for a hour. Remove from heat and serve over rice.

 Turkey Soup with Dumplings

4 Qts. water
1 turkey carcass
1 turkey drumstick quarter with the thigh
3-4 carrots cut into coins
2 stalks celery
2 potatoes diced
1 can Campbell's cream of chicken soup
2 tsp salt
1/4 tsp pepper
1 Knorr concentrated soup bullion packets

Egg Dumplings

1 cup flour
3/4 tsp salt
1 1/2 tsp baking powder
1 egg
1/3 c milk

In a large stock pot boil the carcass and drum stick in the water. Add the can of cream of chicken soup and the veggies, salt, pepper, and bullion. Let boil for an hour. Remove the carcass and drum stick and let cool. When cool to the touch cut the turkey into bite sized pieces and return to the pot. Taste for salt. Bring to a boil.

Mix together the ingredients for the dumplings and drop by tablespoons into the broth. Lower heat and cover the soup for 10-12 minutes. Don't peek! After the 10 minutes check the dumplings for doneness and serve.

Thursday, November 24, 2011

Thanksgiving 2011

I've haven't blogged in a bit but today is the perfect day! Turkey day is one of my favorite holidays. I love to cook but this is one of the holidays I get to relax. I remember the days of getting up at the crack of dawn to put the turkey in the oven. About 8 years ago we discovered the art of frying a turkey. I am so thankful!

I made a few sides yesterday but I didn't have to start cooking until around 2 today. My hubby woke up at 3 to get the fryer and turkeys ready. I said turkeys! We got a 11 pounder and a 12 pounder. Usually we have no left overs hence the second turkey. That will be used for soups and to get us through the next few days.

Yesterday we injected the turkey with the Grand Marnier marinade and the pesto.

I also made the cranberry relish yesterday.
Cranberry Relish
1 orange
1 cup sugar
1 pkg cranberries
1 cup water

Bring sugar and water to a boil. Add the juice of orange and cut in half placing one half of orange into the boiling water. Add the cranberries. Let cook for about 5 minutes on low heat. The cranberries will begin to pop. Remove from heat and cool. Stick in the fridge over night.

Twice Baked Sweet Potatoes

3 sweet potatoes
1/3 c milk
1/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
2 TBSP butter
1 cup marsh mellows

Microwave 3 sweet potatoes for 12-15 minutes. Be sure to poke holes in them with a fork so they do not explode. Cut the top 1/3 off the potato and scoop out the center leaving some of the flesh on the walls of the potato skin. In a medium bowl mix the inside of the potato with 1/3 c milk, 1/4 tsp nutmeg, 2 TBSP butter, 1/4 tsp salt and 1/4 tsp pepper. Top with a handfull of marshmellows. Bake at 350 for 25 minutes or until the marshmellows become crispy on top.
                                                           Grand Marnier Injected Turkey
1/2 stick butter
1/4 c worchestchire sauce
1/2 c hot sauce
1/2 c Gran Marnier or orange flavored liqour
1 tsp pepper
1TBSP salt
1 tsp paprika
1 tsp oregeno

We also sprinkle Emerils' Essence on top of the turkey both before and after we fry it.

Heat all the ingredients on low heat and drain through a mesh strainer. Cool down for about 10 minutes and inject into turkey. Let rest over night. We put the turkeys in trash bags and then in a metal pan so it doesn't leak all over the fridge.

Pesto injected turkey