Sunday, November 1, 2015

Taking Stock of Turkey Day Leftovers

After roasting my first fresh turkey of the season on Thursday, I made turkey bouillon cubes the following days.  The process is simple:

  • Strain the broth from the bottom of the roasting pan into a clean shallow pan.  I used a 9 X 14 inch cake pan with a lid. 
  • Refrigerate the broth overnight.
  • Remove the fat layer from the top of the broth and discard.  The fat rises to the top of the broth after cooling and is very easy to remove. 
  • Scoop the broth into clean ice cube trays and freeze overnight.
  • Remove bouillon cubes from ice trays.  Place in a storage container with a lid.  Freeze and remove cubes as needed.  

To make the turkey soup for our lunch today, I used 1 ice (bouillon cube) per cup of water-just like when using purchased bouillon cubes.  This made a delicious homemade stock. 

Turkey Vegetable and Rice Soup

(Serves 2)

Saute vegetables in olive oil for 2-3 minutes.
1/4 cup onion, diced
1 celery stalk, diced
1 garlic clove, minced
1/2 cup carrots, peeled and chopped
1 teaspoon olive oil

Add water, bouillon cubes and fresh herbs to sauteed vegetables.  Bring to a boil.  Reduce heat and simmer for 20-30 minutes.
3 cups water
3 turkey bouillon cubes
2 tablespoons fresh parsley, chopped
1 tablespoon fresh sage, minced
3-4 ounce turkey, diced

Stir in rice and heat.
2/3 cup cooked rice 

We couldn't resist eating a turkey sandwich along with our turkey soup.  That's local multigrain bread, yellow tomato and pea shoots adorning the sandwich.

Have a great week!

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