Turkey Stock Time!

Good morning everybody!  Ok it IS Turkey Stock time.
After the hustle and bustle of the Holidays, take time to make stock out of your turkey bones and giblets and meat bits.  You can either freeze your bones, giblets and misc meat pieces to make stock later, date the bag, or you can make turkey stock right away out of the bones and leftover niblets.

To make stock!  Add any leftover celery/carrots/onion you may have or any fresh herbs you have leftover.  Cover with water and boil.  2-4 hours over low heat depending on how large your stock pot is.  Mine is a large 2 gallon tall stock pot.  Low boil covered, then remove the cover and reduce the stock by 1/2 volume.  Freeze stock in zip lock baggies, I like to use quart size.  That way if I need more I use two instead of gallon.
You can also add any herbs to your boil, such as bay leaf, thyme, or peppercorns.

You can find these clamp jars at World Market at a reasonable price.  They have really nice ones at Williams Sonoma, labeled "Kilners" jars.  And I use Fido Brand jars.


**Make sure you LABEL the baggies or the jar with the date.  I keep a couple of sharpees, yes pink and green in the kitchen drawer at all times!

Thanks for visiting and Happy Stocking today!  
Happy and Prosperous New Year to You All!!  much love, Bonnie

Turkey Leftovers! Turkey Chili! YUM

Good morning everyone!  Today it is turkey leftovers made into Turkey Chili.  It has a little different texture than a traditional ground turkey chili. Actually using chopped roasted turkey adds a little elegance to the traditional gound meat chili.  The turkey absorbs just as much of the great flavors and is, as you know, lean.

So we have a low fat, use your leftovers turkey chili!

Leftover Turkey Chili

2 yellow peppers - pre roasted

1 large sweet onion, chopped

4 cloves of garlic chopped small

1 TBSP butter

1 TBSP olive oil

2 Cups rough chopped roasted turkey

1 32 ounce can of whole peeled tomatoes

1 16 ounce can tomato sauce

1/4 cup chili powder

1 tsp black pepper

1 tsp salt (or to taste)

1/2 tsp red pepper flakes

1 tsp ground cumin

1 jalapeno pepper chopped (optional)

2 ears yellow corn cooked and kernals sliced off cob or 1 can yellow corn

Quarter the yellow peppers, de-seed, and coat with olive oil, put in a toaster oven or regular oven on 350 for 20 minutes or so.  Cook until the pepper is soft, remove from oven, cool, then peel.  Peeling should be easy once the pepper is cooked, if not, cook longer.  Once peeled, chop into 1/2 inch pieces.

In a deep frying pan put the olive oil and butter heat over medium heat until butter is melted.  Add onions and cook, stirring occasionally for around 5 minutes.  Add garlic and cook about 1-2 minutes until the garlic has just released its scent.  Remove from heat.

In a large saucepan, add the can of tomatoes, and the tomato sauce, the roasted peppers and the onion mixture.  Heat to boiling and reduce.  Add the rest of the ingredients except the corn*.  Cook over low heat for 45 minutes to an hour.

*Add the corn in during the last 15 minutes of cooking, just enough to cook through.

Toppings ...Serve with shredded cheese, sour cream, jalapenos.