Been awhile.
Been awhile… I have not been up to much new in the kitchen as of late. Pretty much the usual stuff. Eggs & bacon for breakfast, and either leftovers or nibble on olives/cheese/sliced meat (or bone broth with lots of salt) for lunch, dinner has been a hunk of meat or piece of fish and some kind of veggie.
Sick of turkey leftovers yet? IDK about you, but sometimes leftover turkey can get old. I am the blessed member of the family who gets to take home a good amount of meat and all the bones and gelatin from the turkey roasted at Thanksgiving because my family loves my homemade soup and I enjoy making it. It’s not my favorite meat, but being that I’m thrifty AF, I have come up with ways to enjoy it.
Anyway, this last holiday feast was bigger than usual (Mom hosted 18 people) so she got a 16 lb bird, which yielded a ton of leftover meat and bones. No complaints here! I have already made two batches (9 pints each) of bone broth from some of the bones and there are still 3 zip bags of bones left in my freezer (I just divide them evenly). Out of these batches, quite a few ounces of bone/rib meat fell off, which was already tender and delicious and came in handy for a few meals.
Pictured: Cream of turkey soup and turkey salad spread (basically not different from chicken salad…a little salt, pepper, diced onion, and mayo). I liked to scoop it up with celery or roll it into lettuce leaves. It would also be good on low carb crackers if you have them, or tucked into a low carb tortilla with some cheese, tomato, lettuce.
I’ll post the recipe for the turkey soup soon (with one secret ingredient). It’s basically nearly identical to my cream of chicken & wild rice soup I posted years ago, but only 2 servings, so it’s not a huge batch.
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You ever make chikken salad with smoked chikken? Vrry tasteh
No, but that does sound good.
I enjoy the leftover turkey more the next day than on Thanksgiving or Christmas.
Dave makes a delicious smoked turkey in his smoker. He injected it with orange and cranberries this year. ( he used cherry wood in smoker ).
I love turkey soup. It freezes well when the snow and winds start blustering in Jan/ Feb.
We’ve had pork the last few days for breakfast and lunch. I’m done with pork. ?
Gabrielle M. I love smoked stuff
Rikki Kuykendall I would much more easily get sick of turkey sooner than pork 😛
What all pork stuff ya been havin’?
Bobbi Jo Woods You’d love what he makes in his smoker.
His smoked meatloaf is addictive. He just made Brianna three loafs for her freezer at university.
His smoked deviled eggs are equally delicious.
Mom used to take the turkey carcass and make jook (a Chinese rice porridge).
Bobbi Jo Woods first pulled pork, then pork scrambled eggs, then pork and stir fry vegetables, then pork with a vinegrette dressing on lettuce, and this mornin i had pork with mashed avocado on corn tortillas. Ive got about a small bowl left im going to feed my critters.
I usually freeze pulled pork in its juices whenever I make a roast in the crock pot, because it makes so much. Then I have a bit on hand to thaw for bbq pork or carnitas in the skillet 🙂
Mmmm
I got a 20 lb full pork loin, (full pork loin, tenderloin, ribs, chops, random bits, and a bunch of bones) for .88/lb over New Years. Brined it all, and am cooking as wanted/needed. Big pot of pork stock made and cooked the tenderloin off. Will be porked out by the end of Feb.
This looks good. Unfortunately the leftovers that extended way past the holidays as a kid completely ruined turkey for me. I cannot eat leftover turkey anymore. So I let everyone else have it.
Your soup! Is it similar to pot pie filling? I could go for that!
Kelleigh E. I think so. I just started making turkey gravy with meat in it and it didn’t thicken as much as I wanted. So I chopped and sauteed some onion, celery and threw those in, with some herbs and stuff (parsley, sage) and a little garlic powder and ground poultry seasonings. Then I added the cream at the end. Then it finally thickened lol. A typical cream soup recipe would use a flour roux or cornstarch slurry, but the Glucomannan powder that I used finally worked with the cream to thicken it into a nice creamy soup (glucomannan is ground up dry konjac root which is what’s used to make those low carb miracle noodles. it’s also a great substitute for corn starch & similar to xanthan gum. It has no flavor at all.
Bethany Montgomery Thomas you sound like me. Variety is imporant to us to keep from being bored. I used to think that way about turkey until I was poor and needed to eat the meat, so I made it work. I’m sure I’ll get sick of it again soon, and just swap it for some other stuff. I always have something in the freezer because I stock up when meat goes on sale.
Jake Croston nom nom nom. I need to visit you guys. Sounds like nearly a whole pig.
I like oregano & garlic salt mixed in with my scrambled eggs!!!?