After the Party Is Over

Wait! Wait! We are not through with that bird.  Just when you think the Thanksgiving turkey has given its all there is one more last trick. Take the bones — all of them — break the bigger ones (leg, thigh, back, and breast) and put into a stock pot with a quart and half of water (2 qts. if a big turkey). Add a carrot, two ribs of celery, a half onion and, of course, the token bay leaf.  Leave all vegetables whole for easy removal later.  Simmer for 30 minutes add salt to taste. Remember your bird will have some seasoning from the original baking. Remove bones and vegetables; leave all bits of meat in the stock. Depending on how you made your gravy you may have some drippings left in your roasting pan. Pour the leftover drippings into a jar and allow the fat the rise to the top. Skim off and discard fat, add remaining liquid to your stock for extra flavor. If you are lucky enough to own one of those pitchers with the spout at the bottom to separate fat from other liquids this would be a great time to use it. 

     Now you have some wonderful flavored stock with bits of turkey meat ready for the next act. You could freeze and hold in reserve. If you are not burned out on turkey, soup is the next step.  Add chopped carrots for color. Allow to cook, and then add some pasta noodles, such as broken spaghetti or my favorite, three-cheese tortellini. Greens are always a good addition, try adding a small amount of coarsely chopped kale, Swiss chard or spinach. If you are short on stock add chicken broth, taste again and re-season if needed. For that extra touch stir in at a tablespoon of fresh lemon juice in the pot and sprinkle each bowl with freshly grated Parmesan cheese.

     One cup of soup is a nice serving unless you have some very hardy eaters. If you want to extend the volume add a can of kidney beans, rinsed and drained. A nice, hot French bread with butter makes a wonderful accompaniment.  I have found French bread dough in a can is a convenient option for fresh-baked bread at home.

     But wait, when you have that nice flavorful stock you could make turkey and dumplings. There are several dumpling recipes around. The all-time shortcut is to use flour tortillas, cut and dropped into simmering broth. I understand there are frozen dumplings sometimes available in the store. 

     Now if you didn't serve turkey we have to rethink the whole story. Chances are you had ham and you know where I am going.  The availability of a nice ham bone opens a new line of thinking. If there is plenty of ham and you have a way to mince it up or a meat grinder is even better ham salad makes a special treat. Use the ground ham, add sweet pickles a little chopped onion, salad dressing and a touch of prepared mustard. This will make a nice sandwich spread. You still have the bone for seasoning bean soup. My favorite is Navy beans, but my mother always loved Lima beans.  Both are good, but don’t forget the corn bread. If you need to just put the ham bone and a little leftover meat in a zip-top bag in the freezer until needed.

     I conducted a poll today of local households, and it was 50/50 ham or turkey for Thanksgiving. There will be plenty of leftovers to deal with next weekend. I took the poll at a very popular place to gather information. I also had my hair done today.

    If you have questions or tips you want share I can be reached at PatsChat@livingston.net .