CHEATER'S THANKSGIVING TURKEY
It doesn't have to be Turkey Day for you to prepare and bake a quick Thanksgiving turkey dish in just a few minutes!
Provided by Nancy Benson
Categories Meat and Poultry Recipes Turkey Breasts
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Crush the stuffing mix into crumbs in a bowl; stir garlic powder and onion salt into crumbs. Place flour in a shallow bowl. Beat egg and milk together in a separate shallow bowl.
- Dip turkey cutlets in flour, then in egg mixture; gently press into crumbs to coat. Place the breaded cutlets into a 9x13-inch baking dish.
- Bake in the preheated oven until the juices run clear and the cutlets are no longer pink inside, about 20 minutes.
- Whisk dry gravy mix with water in a saucepan until smooth, place over medium heat, and bring to a boil, whisking constantly. Reduce heat and simmer 1 minute. Pour gravy over cutlets to serve.
Nutrition Facts : Calories 697.7 calories, Carbohydrate 93.9 g, Cholesterol 173.9 mg, Fat 7 g, Fiber 3.8 g, Protein 60.1 g, SaturatedFat 2.1 g, Sodium 3024.5 mg, Sugar 11 g
CHEATER'S TURKEY STOCK
If you have the time or desire (or both) to make your own turkey stock from additional parts and bones before Thanksgiving cooking gets started, feel free. The rest of us can doctor store-bought broth with the "extra" parts of the turkey.
Provided by Alison Roman
Categories soups and stews
Time 45m
Yield About 4 cups
Number Of Ingredients 8
Steps:
- Heat a drizzle of oil in a large pot over medium heat, and add the turkey neck, heart and liver. (Discard the kidneys.) Season with salt and pepper, and cook, flipping once, until nicely brown on both sides, 4 to 6 minutes. Add onion, garlic and celery and season with salt and pepper. Cook, stirring occasionally, until they've started to get some color, 2 to 3 minutes.
- Cover with chicken broth and 1 cup water. Simmer gently until the broth tastes like you've simmered it all day from scratch, about 30 minutes. Remove from heat, season with more salt and pepper and strain.
TURKEY STOCK
Make a great stock with the carcass and then create wonderful soups. The recipe is the basic stock recipe my great grandma used and her mother before her. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. Hot stock with a few veggies and alphabet pasta is great after school warm-up. I have soup made in the fridge so hubby can snack on it instead of junk.
Provided by Julia Monroe
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes. Strain stock through a cheese cloth and discard solids.
Nutrition Facts : Calories 62.5 calories, Carbohydrate 11.7 g, Cholesterol 2.7 mg, Fat 1.2 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 452.8 mg, Sugar 5.2 g
HOMEMADE TURKEY STOCK
I remember my mother making this homemade stock after every Thanksgiving. It is wonderful adding it to soup and freezes well to use at any time.-Angela Goodman, Kaneohe, Hawaii
Provided by Taste of Home
Time 2h
Yield 3-1/2 quarts.
Number Of Ingredients 10
Steps:
- Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours., Discard turkey carcass. Cool broth 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate 8 hours or overnight, then remove fat from surface. Broth can be frozen up to 2-3 months.
Nutrition Facts : Calories 33 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHRIS HASTINGS'S TURKEY STOCK
Use to make Hot and Hot Fish Club chef Chris Hastings's Oyster Dressing and Giblet Gravy.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- Place all ingredients in a large stockpot along with 8 cups water; bring to a boil over high heat. Reduce heat to low and simmer until reduced to about 6 cups, about 1 1/2 hours; strain, reserving giblets. Let cool completely. Stock may be kept refrigerated, in an airtight container, for up to 3 days.
CLASSIC TURKEY STOCK
To make the most of the turkey's giblets and neck, we first brown them to give the resulting stock (and later, gravy) depth of flavor.
Provided by Shelley Wiseman
Yield Makes 4 to 5 cups
Number Of Ingredients 10
Steps:
- Pat neck and giblets dry, then cut neck into pieces with a large knife.
- Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then cook neck, giblets, and onion, turning occasionally, until well browned, 8 to 10 minutes. Add remaining ingredients, then simmer, partially covered, skimming any froth, 2 hours.
- Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If more than 5 cups, boil to reduce.
TURKEY STOCK
Get the most out of your turkey by using the bones to make a stock. It can kept in the freezer to be used in soups, risottos and more
Provided by Anna Glover
Time 50m
Number Of Ingredients 7
Steps:
- Put all the ingredients into a large stock pot or your biggest saucepan, and top up with 2 litres water. Add more water to cover all the ingredients if needed.
- Bring to a simmer over a high heat, skimming off any foam that appears on top of the liquid with a spoon. Reduce to a medium heat, then simmer, half covered, for 3 hrs - the stock will have reduced and concentrated its flavours. Or, if you prefer a lighter stock, cover fully while simmering.
- Turn off the heat and leave to cool for a few minutes, then carefully strain into a container or bowl to cool completely. Will keep in the fridge for a week and for three months in the freezer.
Nutrition Facts : Calories 88 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
DARK TURKEY STOCK
Provided by Mark Bittman
Categories soups and stews
Time 2h30m
Yield 10 servings, about 2 quarts
Number Of Ingredients 4
Steps:
- Heat oven to 450 degrees. Place bones, meat and chopped or broken-up carcass in a large roasting pan, and place in the oven. Roast, stirring occasionally, for about 1 hour, or until nicely browned. Don't worry if the meat sticks to the bottom of the pan.
- Add chopped vegetables, and roast for about 30 minutes more, stirring once or twice.
- Remove roasting pan to stove top, and place it over one or two burners, whichever is more convenient. Turn heat to high, and barely cover the bones with water, about 8 to 10 cups (it's fine if some of the bones poke up out of the water). When water boils, turn heat down so that the liquid simmers.
- Cook, stirring occasionally and scraping bottom of pan to loosen any bits of meat, for about 30 minutes. Cool, then strain. Refrigerate, and skim off excess fat. Then, store for up to 3 days in the refrigerator (longer if you bring the stock to a boil every second day), or up to several months in the freezer.
ULTIMATE TURKEY STOCK
Provided by Bruce Aidells
Yield Makes about 8 1/2 cups
Number Of Ingredients 9
Steps:
- Place turkey wings and neck, heart, and gizzard in large pot. Add all remaining ingredients; bring to boil. Reduce heat to medium-low; simmer gently until gizzard is tender, 1 1/2 to 2 hours. Using tongs, transfer neck, heart, and gizzard to plate; reserve. Discard wings. Strain stock and spoon off fat from surface. Measure stock and, if necessary, boil until reduced to 81/2 to 9 cups. DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Wrap and chill turkey neck, heart, and gizzard separately for making gravy.
CHEATER'S GRAVY
We serve this flavorful gravy over meatloaf and mashed potatoes, but it is equally good with other classic comfort foods, such as ham and biscuits.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- In a small saucepan, bring chicken stock to a boil over high heat. Reduce heat to medium, and simmer until stock is reduced by half, about 10 minutes.
- Meanwhile, in a small bowl, mix together cornstarch and the water with a fork until smooth; whisk into simmering stock. Raise heat; return to a full boil. Boil 30 seconds. Remove from heat and stir in parsley; serve.
Nutrition Facts : Calories 5 g, Sodium 80 g
GREAT BASIC TURKEY STOCK
Turkey soup usually starts out with remnants of the holiday bird, resulting in a bland soup with little turkey flavor. Recipe from Cooks Illustrated. The Goal: A soup with rich turkey flavor that's made without an all-day simmer. The Solution: Make a classic stock with carrots, onions, celery, and garlic, and enhance the flavor with white wine, which deepens the turkey flavor. After just four hours the stock is fully flavored, ready for additions like noodles, potatoes, or rice, and of course, turkey. Try not to use a barren carcass for the stock. The soup tastes best made with a carcass that has a good amount of meat clinging to it.
Provided by Cucina Casalingo
Categories Poultry
Time 4h30m
Yield 3 quarts, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- 1. Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
- 2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock in one of the related recipes or cool to room temperature, cover, and refrigerate up to 2 days.
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