RECIPES FOR TURKEY LEFTOVERS
Going beyond the day-after turkey sandwich, Chef Jeremy Manley shares his Turkey Stock and Turkey Chowder recipes that are just perfect for using up the turkey leftovers (even the bones) from Thanksgiving and other holiday dinners, on Big Blend Radio.
Going beyond the day-after turkey sandwich, Chef Jeremy Manley shares his Turkey Stock and Turkey Chowder recipes that are just perfect for using up the turkey leftovers (even the bones) from Thanksgiving and other holiday dinners. Known as “San Diego’s Sustainable Chef”, Chef Manley is the executive chef and owner of Jeremy’s on the Hill California Style Bistro in Julian, California. For more of his recipes visit www.JeremysontheHill.com.
This stock is perfect for soups, gravy bases and sauces.
7 ½ Lbs. bones roasted from previous cooked turkey
5 White onions
10 Cloves of garlic, crushed with your knife
1/8 Cup black peppercorns
½ Cup of thyme
½ Cup of fresh sage leaves
2 Bunches of parsley stems
Trimmings and/or pieces of leftover celery and carrots. If you do not have any, trim one bunch of celery and 4 carrots
Combine all ingredients in a large enough stockpot and fill with water. Cook for 4 to 6 hours over a medium low flame.
Fat will appear at the top of your stockpot. Scrape this off using a ladle as it becomes present, and continue to do so as the stock cooks. This will create a more vibrant and clean looking stock.
Store in the freezer in quart size bags or even in ice cubes!
This hearty chowder incorporates your homemade turkey stock from the recipe above.
¼ Cup bacon fat
3 Colossal white onions
6 Pieces of bacon cut into half-inch pieces
¼ Cup of thyme, stemless and minced
4 Bay leafs
4 Tablespoons of butter
14 Yukon gold potatoes, diced into half-inch pieces
7 Cups of turkey stock
5 Cups of heavy cream
6 Cups of medium-sized diced turkey legs or breasts, fully cooked
1 Tablespoon fennel seeds
¼ Cup of Parmesan cheese
¼ Cup of salt
2 Tablespoons of Dijon mustard
Combine bacon fat, onions, bacon, thyme, bay leafs and butter in a stock pot, and cook over medium heat until your onions turn translucent.
Add your Yukon gold potatoes and cook for another 5-7 minutes. Add your turkey stock and bring to a boil.
Add your heavy cream and simmer for 5-10 minutes. Add your turkey, fennel seeds, Parmesan cheese, Dijon and salt.
If necessary add more stock, especially if you want a lesser thick chowder. Taste.
Garnish with a crumbled biscuit and fresh thyme, or simply chop some parsley and Parmesan cheese.