Suzi’s Blog
Turkey Stock for Gravy
Gravy. After blood, the most precious liquid known to man. And that turkey gravy recipe you have may well call for using turkey stock. Here is a fast, easy, but delicious stock recipe from The New Thanksgiving Table by Diane Morgan.
This recipe uses those “extra turkey parts” or giblets stuffed inside your turkey. Or you can buy a package of turkey giblets separately, and make this stock ahead of time. Stock is a wonderful tool to have in your freezer anyway. The stock is an excellent base for making enriched soups during the cold of winter.
The yield here is relatively small: 3 cups. You begin with much more liquid, but reduce it down over time to generate a thick, flavor rich stock. You may want to double this recipe to have extra, beyond Turkey Day, to freeze.
If you are going to make a bigger batch, Diane suggests using about 5 pounds of turkey wings, thighs, or drumsticks in place of the giblets and turkey neck listed in this recipe and double the quantities of the rest of the ingredients. Brown the turkey parts in a roasting pan in a preheated 400°F oven for 1 ½ hours. Transfer them to a stockpot and proceed with the recipe, starting after the browning step.
Preparation here is made easy for you several ways. You don’t peel the carrot or get all the skin off the onion. You get a head start by using some canned chicken stock, so make that head start count by finding an upscale brand.
If you buy a separate package of turkey parts to make this stock or use the giblets from inside the neck, the package should include the liver. Diane says to NOT use the liver in this stock, because it may add a bitter taste. But you can, if you choose, cook the liver, chop it up and add it to your dressing.
Turkey Stock
Yield: 3 cups
Ingredients:
- 2 tablespoons canola oil
- 1 turkey neck, tail, gizzard, and heart
- 1 yellow onion, root end trimmed but peel left intact, quartered
- 1 large carrot, scrubbed but not peeled, cut into 2-inch chunks
- 1 large rib celery including leafy tops, trimmed and cut into 2-inch lengths
- 2 Sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 bay leaf
- 6 black peppercorns
- 2 cups canned low sodium chicken broth
- 5 cups cold water
Preparation:
In a large saucepan, heat the oil over medium heat. Add the turkey neck, tail, gizzard, and heart and sauté until browned on all sides, 5 to 7 minutes. Add the onion, carrot, celery, thyme, parsley, bay leaf, peppercorns, chicken broth, and water to the pan.
Bring to a boil over medium-high heat, then reduce the heat to low. Skim any brown foam that rises to the top. Simmer the stock until it reduces by half, about 1 hour. Pour the stock through a fine-mesh sieve set over a bowl or 4-cup glass measure.
Set aside the neck, gizzard, and heart until cool enough to handle. Discard the rest of the solids. Let the stock cool completely.
Skim off any fat that rises to the top. Cover and refrigerate until ready to use. (When you’re ready to make gravy, skim the fat from the top of the stock again, if necessary.)
If making giblet gravy, shred the meat from the neck and finely dice the gizzard and heart. Cover and refrigerate until you are ready to use. (Some cooks prefer to make a smooth gravy and add the diced gizzard and heart to their stuffing.)
Source: The New Thanksgiving Table by Diane Morgan
Potato Galettes Using Leftover Mashed Potatoes
The day after Thanksgiving, your refrigerator may seem to have more things than the day before Thanksgiving. Hopefully, you’ll have big bowl of leftover mashed potatoes. Here’s a wonderful way to use up those “leftovers” creating a treat for breakfast, lunch or dinner.
In French cooking, a galette is a general term denoting a flat, usually round freeform “cake.” It can be a real cake, or here it can be a patty made of mashed potatoes. Galettes are augmented by having ingredients on top or included in the patty itself. With mashed potatoes, you have what a chemical engineer would call a “transport platform.” Something to convey flavor galore.
The suggestions below are largely onion-based, but you can add whatever suits you: chili powder, diced peppers, bits of cooked bacon, … The possibilities are endless. The physical contrast of biting through a hard crust and then encountering soft mashed potato is a delight. You can keep trying flavor combinations from Friday through Sunday!
Potato Croquettes
Yield: 4 servings
Ingredients:
- 2 cups mashed potatoes
- 1 large egg
- Flavoring: ½ cup sautéed onions, 1 tablespoon onion flakes, 5 sliced scallions, 1+ tablespoon of chopped thyme, 1+ teaspoon garlic powder, …
- 1 cup of flour in a medium bowl
- 1 large egg, beaten in a medium small bowl
- 1 cup bread crumbs in a medium bowl
- 2 tablespoons butter
Preparation:
Place the mashed potatoes in a bowl. Beat in one large egg. Add any [one or more] of the flavoring ideas.
Divide the mixture into 8 portions by creating a ball and then flattening into a disk about 1 inch thick. Dust one portion with flour. Then dip it into the beaten egg and then gently cover with bread crumbs. Place the portion on a plate, and repeat with the remaining portions.
Melt the 2 tablespoons of butter in a cast iron pan. Carefully, gently place the croquettes in the pan. Cook on one side on medium-high heat for 5-6 minutes, until the lower side is dark brown and firm. Flip, once, and cook another 5 minutes. The galettes are best when the top and bottom have some black spots.
Remove from the heat, pat dry with paper towels and serve immediately.
Individuals will want to add their own salt and pepper. For an elegant appearance, you can garnish with sour cream topped with scallions.
Source: Adapted from The Joy of Cooking
