Tuesday, November 25, 2008

Thanksgiving


I am making out my grocery list for the feast. It will be a small one this year as it will be just Bill and I and the critters. All the family will be gathering for Christmas this year so the November feast is more low key. While we might be tempted to simplify it a bit since it is just us..... a turkey is still in the cards. Lorelei, my step-daughter (who will be here for Christmas) is a big fan of my Turkey Corn Chowder. It has become a ritual for the last few years that when she arrives here from the airport at Christmas - a warm bowl will be waiting for her. Of course, to make Turkey Corn Chowder, you have to make Turkey stock. To make Turkey stock you must roast a turkey... hence the full turkey dinner for Bill and I. As soon as we clear the kitchen, the turkey carcass (I wish there was a better word for it...) goes into the stock pot. Three hours later I have my stock. Once that is made and into the freezer - the soup is a breeze. Here's hoping you and yours have a wonderful holiday. Laurie

Turkey Stock


Turkey carcass of a 10-12 lb bird
2 chicken bouillon cubes dissolved in 1 cup hot water
1/2 cup white wine - optional
1 large onion, chunked
1 medium leek, cleaned and chunked - white part only
2 celery stalks, chunked
1 carrot cut into thirds
3 fresh parsley sprigs
1 bay leaf
1 teaspoon dried thyme

In a large, heavy pot, add all the ingredients and fill with water to just cover. Bring to a boil. Skim off foam and reduce the heat to simmer. Simmer 2 1/2 to 3 hours. Turn off the heat and let cool. Strain and discard solids. Use the broth immediately or freeze for future use.

Turkey Corn Chowder

4 slices bacon
1 cup chopped onion
2 cups cubed potatoes
2 cups cubed turkey
1 can (8 oz.) kernel corn
1 can (8 oz.) creamed corn
3 cups turkey stock
1 cup half and half
1/4 teaspoon freshly ground pepper
1/2 teaspoon dried basil

In a dutch oven, fry the bacon until it is crisp. Remove from pan and drain on paper towel. Crumble and set aside. Drain half the fat out of the pan. Add the onion to the dutch oven and saute, stirring occasionally, until tender, about 10 minutes. Add potatoes and stock and bring to a boil. Reduce the heat, cover and simmer until the potatoes are tender, about 15 minutes. Add the turkey, corn, creamed corn, half and half, pepper and basil. Heat thoroughly and serve. Garnish each bowl with the crumbled bacon.

8 comments:

PamKittyMorning said...

Hope you guys have a great day. Dinner for us is always simple due to picky eating around here. Turkey, mashed potatoes, rolls..the only color is the cranberry. Plain but still yummy.

Carrie P. said...

Happy Thanksgiving to you and yours.

pdudgeon said...

thanks for the turkey ideas! we have a big turkey this year, so i'll definitely have to try this as i love to make soup.
Happy Thanksgiving to you and your family from all of us in Virginia.

Kwiltsfl said...

Happy Thanksgiving Laurie and Polly from Karen in Naples, FL! Thank you for the recipes!

from little acorns said...

I hope you have a wonderful day. Yours sounds nice & quiet - as our will be (just me & Dad this year). And, I too look forward to the turkey soup I always make - about a day or so after. I make a turkey, vegetable,& rice soup. Warm & peppery. . . Oh yum. . . (I think I look forward to it - more that the turkey dinner!) Happy Thanksgiving to both you & Polly!
xo, Bren

robquilts said...

Glad someone is low key...around here even for a small group we have to start with a Soup then move on to a Pasta Dish (stuffed shells), and THEN the whole turkey shebang....followed of course by a bevy of desserts....and all this cooking on my birthday..don't know whether to laugh or cry :)

Minick and Simpson said...

Karen
Where are you in Naples??
Polly

suz said...

Thanks for sharing your recipes - sound yummy and also for sharing the information about French General-amazing web site.

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