Tag Archives: Turkey

American, Pasta, Poultry

Turkey Soup

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We usually make turkey jook with the carcass from the bird but this time I decided to do something more Western in application.

Boiled the carcass, leg bones and wings in 8 cups of water for 2 hours with 1-1/2 onions, 1 large carrot, and 4 ribs of celery, chopped, along with a half tablespoon of whole black peppercorns and a couple of bay leaves. Removed the bones and skimmed the fat off the broth.

Stripped the meat off the bones and returned to the pot. Added a couple of cups of sliced mushrooms. Season with salt, ground pepper, Italian seasoning, ground sage, and a teaspoon of soy sauce. Added some alphabet pasta at the end for the kids, but found that the soup also works well with mashed potatoes at the bottom of the bowl.

I wanted a larger noodle, like bowtie pasta. Still, it tasted pretty good. I like that everything was from scratch.

Aloha, Nate

Egg, Japanese, Poultry

Leftover Turkey Omurice

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I diced up some leftover turkey and pan-fried it in some turkey shmaltz until browned. Then I added some white rice and more shmaltz, plus a touch of sesame oil and fried it all up. Added a couple of spoonfuls of gravy and mixed it in to heat through, then plated it up.

In another pan I made a quick omelette, rolled it out on top of the rice, and laid some ketchup and a little bit of sriracha chili sauce on top the egg.

It was wonderful.

Aloha,

Nate

American, Egg, Poultry

Turkey Hash on Fried Stuffing

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Decided to do something a little different than the regular microwaved Thanksgiving leftovers for lunch.

I heated up some turkey shmaltz in a pan and added about 1-1/2 cups of stuffing (sausage, bacon and chestnut with homemade croutons) and fried that up for a few minutes until heated through. Laid that down on the plate.

I diced some turkey and fried that up in more shmaltz until the turkey had some nice browning on the edges. Laid that on top of the stuffing.

Finally, I spooned some reheated giblet gravy on top of the whole pile.


Came out pretty good. For the second helping, I added a beaten egg to the stuffing to see if it would hold together better (I had in mind a kind of “French toast” concept). Ehh. Don’t think I needed to do that.

Aloha, Nate