Creamy Potato Cheese Soup
Today’s post serves to address lots of issues. I’ve been lazy for the last several months, and everything has suffered: cooking, cleaning, blogging, photography, sewing – oh, the list goes on. I’m venting. (more…)
Today’s post serves to address lots of issues. I’ve been lazy for the last several months, and everything has suffered: cooking, cleaning, blogging, photography, sewing – oh, the list goes on. I’m venting. (more…)
Richard and I love the roasted chickens from Costco. They’re juicy, fragrant, properly seasoned, and cheap. I mean, when you can buy a whole roasted chicken for the same price, or cheaper, than a whole raw chicken, there’s no debate. We buy them often, and use every bit of the chicken, even the drippings in the bottom of the container. Follow me, and let’s see how the leftovers are magically transformed into a hearty, comforting chicken pot pie!
Pot pies are perfect for a variety of reasons. First, they’re absolutely delicious; the perfect comfort food. Second, it’s easier to get picky young eaters to devour dreaded healthy vegetables when they’re smothered in a creamy sauce encased in a baked flaky, buttery crust. And lastly, it’s a good way to use up leftovers. I frequently have vegetable odds and ends wrapped in the fridge eager to become part of something fabulous. Use phyllo dough, puff pastry or your own homemade pastry crust for a crunchy topping.
Yes, we still have turkey. Uh oh – hope I didn’t make you roll your eyes . . . Yes, another turkey recipe: Turkey Enchiladas in Mole. Never had mole? Boy, are you in for a treat!!
I’m crazy for this recipe. My ex-mother-in-law, who taught me everything I know about Mexican cooking, made these for me when we visited her in Colorado Springs one Christmas. She went all out for dinner, but the real treat was the next day, when she used leftover turkey to make enchiladas. Oh my, my mouth is watering.
My house is smelling so good today! And the Packers and the Vikings are in overtime! It’s a happy Sunday afternoon.
It’s the Sunday before Thanksgiving. Regardless of whether I’m cooking for the two of us or for a houseful of family and guests, I always manage to have more ideas rambling around in my gray-haired head than I have people to eat. The luxury this year is that I’m trying a few different menu items. One of them is this make ahead turkey gravy. If you’re a Thanksgiving newbie, make ahead gravy will be a lifesaver. If you’ve been around the block once or twice like me, It’s so nice to have this part of the meal finished. After three hours and a few simple ingredients, you’ll have a flavorful, rich, deep brown turkey broth for gravy and to transform servings of turkey, stuffing, and mashed potatoes into a Thanksgiving masterpiece.
I’m using my grandmother’s Guardian Service roaster – I love this roaster. I sprayed the bottom with vegetable cooking spray. Add two turkey legs, or you could use turkey wings, salt and pepper the poultry, four stalks of celery with leaves each cut into thirds, a large onion cut into quarters peel intact, and four large cloves of fresh garlic. Drizzle the mix with a little olive to promote browning. Put the roaster into a 375°F oven for two hours.
Take the roaster out of the oven. Can you see all the rich, deep brown drippings on the bottom of the roaster? That’s what’s going to make this stock beautiful. Add six cups of water or a combination of chicken stock and water, and bring it all to a boil on the stove for another hour. Guess what? The house smells like heaven, and I’m rapidly getting into the holiday spirit.
Allow the liquid to cool for a little bit. Using a strainer, drain off the liquid, and there you have it.
At this point, you can go ahead and make the gravy to store in the refrigerator – just warm it at meal time. Or you can transfer the stock into a container, and wait until Thanksgiving to make the gravy. I’m going to store the stock, so I can add drippings from the bird to make even more gravy. I figure you can’t have too much gravy. This way, too, I can remove the fat from the stock.
You know what I did with the turkey leg meat? Turned it into turkey tetrazzini!
Let’s Make Gravy!
To put it all together, make a roux in a large saucepan with 4 Tablespoons melted butter and 4 Tablespoons all-purpose flour. Cook over medium heat for a few minutes, so the raw flour taste cooks out. Add 2 cups of the turkey stock. Stir to combine. Add 1/2 cup of milk or cream, a teaspoon of apple cider (for a little tang) or a Tablespoon of cognac or brandy (for a richer taste). Taste and correct the seasoning with salt and pepper. Heat the gravy until it is bubbling. Stir, turn down the heat, and keep warm on the stove, until you’re ready to serve. Don’t worry if a film forms over the top. Just whisk the gravy, and it will dissolve.
Make sure the gravy has a pourable consistency. If it is too thick, add a little more turkey stock. If it’s too thin, here’s a trick my mother used. She put 1/4 cup of warm water in a small glass jar with a lid, and added 2 Tablespoons of flour. Secure the lid, and shake until the flour is dissolved. Slowly drip into the gravy, whisking constantly. Add just enough of the flour slurry to reach the desired consistency. You may not need the whole jar.
As the tension mounts on Thanksgiving Day for serving, the gravy is always the last mealtime item to prepare. Give yourself a breather with Make Ahead Turkey Gravy!
Very gently modified from Make Ahead Turkey Gravy from www.noblepig.com. Visit the Noble Pig for a peek at what the finished product will look like!
In the mood for something different for dinner? Slow Cooker Honey Garlic Chicken should be in everyone’s recipe quiver. And you’ll have an excuse to buy a jar of blackberry jam. Hooray!