We go to my sister’s house for Thanksgiving and therefore have no leftovers.
So, generally, I make a turkey on Friday with only some of the sides. On Friday I made a pumpkin pie, an 11 pound turkey, in the bird stuffing and out of the bird dressing, gravy, and haricots vert (o.k.a. green beans.)
I also made my own cranberry sauce with Craisins, pineapple-orange juice, brown sugar, lemon peel (dried spice jar kind), maple syrup, and some key lime juice. It turned out pretty good.
On Saturday, I took the turkey carcass, carrots, celery, onion, garlic, kosher salt, and sage and started my stock.
Yesterday, after many, many hours of simmering and reduction, and after straining it, I packaged up 10 pints of stock. To what I had reserved I added some cooked turkey, a diced turnip, a diced parsnip, a diced onion, three diced Fuji apples, 2 tablespoons of Grey Poupon, and the leftover gravy (just over a pint). Then I made a half recipe of Bisquick dumplings and added those. Marvelous Turkey Apple Soup. Egg noodles go well with this soup instead of dumplings if you want. After eating soup for dinner, I still had four pints left! But only one dumpling, so I’ll have to add some more (or some noodles) when we eat the rest.
Talk about tryptophan with that soup though, turkey, onions, and apples, it’s a triple whammy!
There’s another pumpkin pie in the oven too…