![\"Turkey](\"http:\/\/farm4.staticflickr.com\/3682\/11092603994_45a0bd3a5b.jpg\")
\nA Turkey Feast!
\nPhoto from\u00a0Dishing with Kathy Casey<\/a>.<\/strong><\/p>\n
Ever considered Thanksgiving for breakfast? Yes please – why not! Thanksgiving Benedict is my new favorite idea that Chef friend John Koch shared this with me. Form leftover stuffing into a patty then pan sear it. Top with some sliced turkey, a poached egg and a dollop of gravy \u2013 voila \u2026 a hearty breakfast that will have you saying YUM!<\/p>\n
And there never seems to be enough gravy left over, right? Why not make some more? Pick that turkey clean (save the meat for soup and sandwiches) and make a Rich Turkey Stock<\/strong> with the carcass.<\/p>\n Get out the stock pot! Add in the bones, some chopped carrots, celery, onion, and cover with cold water (and sometimes I like to add in a carton of chicken broth to give it a flavor boost). Bring to a simmer for 2 hours then strain. Voil\u00e0 \u2013 now you have a great stock for making more gravy or a tasty soup.<\/p>\n Take that extra turkey and stock and make a soup\u2026 or make gravy and add some veggies and turkey meat and serve over biscuits for a d\u2019lish open face hot turkey sandwich.<\/p>\n Don\u2019t forget about cocktails while things are cooking! Check out this post in the Chicagoist<\/a> for my easy to make holiday party cocktails like my Snow Drift<\/strong> (flash blended Martin Miller\u2019s Gin, fresh lemon juice, homemade cranberry ginger syrup, egg whites, and ice) and Holiday Manhattan with DIY Spiced Vermouth. <\/strong>And for more great cocktail ideas and recipes, check out www.LiquidKitchen.com<\/a>.<\/p>\n Need a great gravy recipe for a crowd? Here\u2019s my favorite \u2013 it incorporates homemade do ahead stock (recipe below) or you can make the stock from the tip above. \u00a0\u2013 Gobble Gobble!!<\/p>\n Old-Fashioned Turkey Mushroom Gravy – THAT MAKES A LOT! (Feel free to cut this recipe in half for a smaller crowd!)<\/p>\n You can make this a few days ahead and then re-heat in your turkey roasting pan for extra turkey flavor goodness! Read through the entire recipe before starting.<\/p>\n 12 tablespoons (1 1\/2 sticks) butter Melt the butter in a large, heavy saucepan. Add the rosemary and mushrooms and saut\u00e9 over medium-high heat for about 2 minutes. Add the flour and stir vigorously until combined and smooth. Cook for about 1 minute. Add the stock all at once and whisk vigorously so as to eliminate any lumps. Reduce the heat and simmer for about 10 minutes, until the gravy is nicely thickened. Season with salt and pepper.<\/p>\n Now you can serve it as is OR if you are pre making this and want to deglaze your turkey pan for the ultimate gravy use the following method to add your gravy to the pan method\u2026<\/p>\n Then right before serving and while your turkey is set aside to rest – ready your turkey roasting pan full of turkey goodness: <\/strong>remove excess fat from your turkey roasting pan. Place the pan over a burner \u2013 add a big splash of white wine, champagne, potato cooking water, chicken broth or water. Using a metal spatula \u2013 scrape up all the goodies in the bottom of the pan\u2026 this is the turkey goodness. Then add your prepared Turkey Mushroom gravy \u2013 whisk well and heat till hot. Serve up and enjoy \u2013 you\u2019ll have lots of gravy for all!<\/p>\n Rich Turkey Stock<\/strong> 2 large turkey legs or thighs, about 2 pounds total Preheat an oven to 400\u00b0F.<\/p>\n Roast the turkey pieces in a baking pan for 45 minutes to 1 hour, until the skin is golden brown. Place them in an 8-quart pot and add the vegetables and seasonings. Deglaze the roasting pan with the wine, scraping the pan well to loosen browned bits, and add to the pot. Add the water.<\/p>\n Place the pot over medium-high heat and bring to a rapid simmer. Reduce the heat to low and lightly simmer for 45 minutes to 1 hour. Strain the stock and skim off any fat. Discard the vegetables. (Most of the flavor will have cooked out of the turkey; however, the meat can be removed from the bones and saved for another use.)<\/p>\n Recipe by Kathy Casey Food Studios\u00ae.<\/p>\n
\n<\/strong>Makes 10 cups, or about 20 generous 1\/2-cup servings<\/p>\n
\n1 teaspoon minced fresh rosemary – or 1\/2 teaspoon dried rosemary, crushed
\n8 ounces (4 cups) thinly sliced mushrooms
\n1 cup flour
\n10 cups Rich Turkey Stock (recipe follows or make from tip above with leftover turkey carcuss)
\n2 teaspoons salt
\n1\/2 teaspoon white pepper<\/p>\n
\nMakes about 10 cups<\/p>\n
\n1 yellow onion, unpeeled, coarsely chopped
\n1 large or 2 medium carrots, cut into large chunks
\nUp to 2 cups mushroom stems, optional
\n4 stalks celery, cut into chunks
\n1\/2 teaspoon dried thyme
\n1 bay leaf
\n1\/2 cup white wine
\n12 cups water<\/p>\n