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Nittygrity
3
Nov 20, 2017
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When i was a student in college I would make a turkey stew with barley, carrots, turkey drippings (with as much oil skimmed off and removed as I could get leaving a tasty base), onion, parsley, potatoes red, salt to taste, vegetable broth and left over turkey. I would spend all night boiling the meat off the bones and spend a lot of time separating the meat (i even used the neck because of its tender meat but a lot of bones). Then I would spend hours cooking the stew on the stove (i never got the hang of slow cookers) and spent a lot of time checking the stew and making sure the stew came out I burnt and fully cooked. I would then slowly stir it up and ladle the stew into gallon freezer bags so I could have them as either a dinner main course or side. I only wished I could make dumplings to have gone with the stew. There are a million recipes but none that really fit me. Any suggestions? This should also help those with question s here of what to do with left overs. I dislike reheating poultry. It always ends up being too dry.
Nov 20, 2017
b9d9ffdad3ac59e7f6f
135
Nov 23, 2017
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NittygrityLeftover poultry dryness. Makes it a prime candidate for cold preparations (sandwiches, salads, pita pockets, etc.) or soup/stews. The latter category is wide-open. I mean, you can make a sweet-and-sour sauce with pineapples and peppers and dump chunked turkey in to reheat.
Nov 23, 2017
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