turkey broth recipes

My father couldnt believe how incredibly moist the turkey was when he carved it. I havnt roasted a turkey in about 13 years, the first one after I got married. Although it has manyingredients, it is easy to prepare if you chop up everything in a foodprocessor. Remove bird from brine and rinse inside and out with cold water.

Or you could add 10 minutes to the front and then half hour to the middle and half from the end of the cooking. I'made this for our Canadian Thanksgiving Dinner for my family and it turned out so well. Put a few pieces at a time in hot oil, and fry until brown. If you have a recipe to share, please post on our Message Board. But after the feast, theres always the question how to use the leftovers. And youre almost certain to have leftovers. I guess you are the Thanksgiving guru.

Thank you for sharing and being so nice to respond to all of these questions. The stuffing I also added two cups cooked wild rice it was amazing. Dowse charcoal with fluid and light. I cant wait to try this one. I will definetely be using your recipe. It was probably the juciest turkey I have ever eatten. Leeway by substituting lean ground turkey and cook until turkey floats to the top. In separate pan, boil water and add chicken buillon as directed. This way of cooking turkey is interesting and Im gonna give it a try this year. I am definitely sharing this recipe with my friends.

Theyll just have to reprogram their brain. Can you suggest what size turkey I should get for this large crowd. I will use this one again and again. Brush the toaster oven baking tray with vegetable or oliveoil. Mobile News the news on your mobile phone or PDA. Sprinkle cheese and red bell pepper, leavinga 1inch border. Then pinch small pieces placing them in the bowl. Compliments from all of my guests and recipes on the email exchange. Many can be adjusted to use chicken instead or turkey.

Leftover Turkey Recipes and Ideas

Our favorite part of turkey is the leftovers. We always cook too much on purpose because we love the recipes with the leftovers. We are sure everyone has there favorites; we just hope that we can add some new ideas to your turkey leftovers possibilites.

You start with a perfectly cooked turkey. We think fresh and organic is the best, simply roasted with olive oil, salt and pepper and stuffed with an onion to help with the gravy flavors. After the main meal, slice what you want for sandwiches; then take the remainder and cover it with water and simmer on low a good while: until the meat falls off the bone. Separate the meat and broth discarding the rest. Chill the meat and broth. After it chills, defat and you have the basis for all of the ideas below.

My husband's absolute favorite turkey leftover is turkey pot pie. Other ideas are turkey noodle soup, turkey rice soup, turkey hash, turkey gumbo, turkey and dumplings, turkey divan, turkey pozole, turkey fricassee, turkey tetrazzini and turkey vegetable soup. What is turkey hash, you ask? It is one of the comfort foods from my childhood, served by my mother and my grandma. You take lots of the shredded turkey, with an equal amount of broth. Thicken with a roux (several T butter, melted, add flour and whisk until browned and add to the meat and broth, off heat whisking to remove any lumps) or for a fat free version, put 1/4 cup flour in a jar, add 3/4 cup hot water. Put lid on jar and shake well until well combined. Add to meat and broth. Cook until thickened. Season with salt and pepper. My favorite way to serve is over toast. It's like a soul warming turkey and gravy to die for. You can also serve it over noodles, mashed potatoes or rice.

Did you know about a common breakfast in China called Congee (or jook). It is a porridge of broth and rice, cooked until the rice pretty much falls apart. It is served with condiments (chopped scallions, meat, whatever) and dim sum. When in Hong Kong, we found this to be the most comforting breakfast we have ever eaten. We had the Chinese breakfast every morning even though we had a choice of American Style or Chinese. It just seems so right to me. So below, we are going to give you our version of congee, made with turkey and turkey stock. You can try it for lunch or as an appetizer for dinner; however, we would highly recommend you try it for breakfast on a cold winter day. We think you will love it.

To make congee, use raw rice, not leftover rice. You should use about 1 cup rice to 3 quarts liquid. It should be the consistency of a thin porridge. Bring liquid to a simmer. Add rice. Simmer 30 minutes, uncovered. Cover and simmer several hours. This will serve 6-8 and can be frozen and reheated.

We'll add more turkey recipes next time, if we get enough requests. If not, we'll start with something new! Enjoy!

Peggy Bloodworth left a job as a sales VP in a high tech company entertaining clients around the world for a personal chef and catering business where she is chef for swank party givers in Research Triangle Park, NC with her business partner, Diane Kiser. More party ideas, recipes, menus and pictures can be found on her website swank website. She maintains a large garden and vineyard. Menus are well researched, recipes are mostly original and the ingredients are fresh, organic and frequently from her garden.

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