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
Thanksgiving Ideas 2011
“How long have you had these symptoms?” the doctor asked me.
“A week or two,” I answered.
“About a month at this level. Decades at a reduced level.” Suzen was contributing to my diagnosis. I did not appreciate the “decades” bit.
“So,” the doctor continued, “your issue is confusion.”
“Yes,” I said.
“YES,” Suzen said. I really must remember not to bring her next time.
“Who is the President of the United States?” the doctor asked me.
“You don’t want to get into politics with Brian,” Suzen remarked quickly. You know, she does serve a purpose.
“What month is it?” the doctor continued.
“November,” I said. “But it seems endless to me. I just received more emails saying our blog has not put up any Thanksgiving recipes.”
“And?” the doctor asked.
“Well, I figured Thanksgiving had to be over already.”
“Why?” the doctor probed.
“Because Christmas decorations and store displays have been up for six weeks now. We have to be way past Thanksgiving,” I argued.
“Thanksgiving is next week, Brian,” the doctor corrected me.
“Yes, Brian.” Suzen concurred.
“Oh, dear,” I slumped back. “What can I do?”
“Well, I think you need to publish some Thanksgiving recipes on your blog,” the doctor began. “And then you might consider moving to a society that is less commercially oriented. I hear Iceland is a very mellow place.”
“Oh, great,” Suzen was staggered. “Can’t you just give him a prescription?”
So, we are six days from Thanksgiving 2011 and you may be wondering what to do. In the coming week I will, of course, supply you with some new holiday ideas. Fortunately, this blog is already flush with great menu ideas, from appetizers thru dessert. Here’s a table showing the blog titles for several wonderful recipes. And, I’ve included the word to search on, using the blog’s search feature, so you can easily isolate the recipe.
I’ll say that the Arrows Roast Turkey recipe is now our standard. We’ve done it for five or six years running and it has become a tradition. Nick’s Cranberry Sauce defines Thanksgiving for Suzen. Dorie Greenspan broadened everyone’s food horizons last year with Around My French Table. The stuffed pumpkin is directly from the book and Suzen created a stuffing recipe, sans pumpkin, as an alternative.
Here you go. I’ll be blogging more after my next doctor’s appointment. I’ve never been to Iceland.
| Blog Title
|
Search Word |
| Arrows Roast Turkey | Arrows |
| Nick’s Cranberry Sauce | Nick’s |
| Pumpkin Stuffed with Everything Good by Dorie Greenspan | Pumpkin |
| Thanksgiving Stuffing 2010 with Thanks to Dorie Greenspan | Stuffing |
| Pumpkin Chiffon Cake for Thanksgiving | Pumpkin |
| Apple and Jalapeno Tailgate Pie | Tailgate |
