Sunday, November 27, 2011

Under Pressure

Not in a bad way, but I do have to go to work in a few hours and wanted to get the leftovers processed into stock and soup.  I started around 8:30 today, it is now almost 1:30 and the soup will be in the canner for another hour.  But I did make 6 pints of turkey stock and 5 quarts of turkey soup.

Since the kale and brussels sprouts salad was not a success, I had a bag full of shredded kale and sprouts.  I decided to add those to the soup.  First I simmered the turkey bones with a lot of the leftover meat (there is still plenty for sandwiches for at least 3 days) and then I got the bones out, added an onion and some celery, some pepper and thyme and, at the last minute, the kale and sprouts.  This is being processed for 90 minutes since it is in quart jars.  I didn't add any salt because of the brining of the turkey, but there may be a need to add salt when we open the soup.  We'll see.

I also used up the mashed potato leftovers by making potato pancakes.  The 6 year old did not like them and had a bagel instead, but the rest of us ate them up.  They are better with cranberry sauce than with syrup.  Here's how I made them:  2 cups of mashed potatoes, 2 eggs, 1/4 c. flour, and some buttermilk, with a teaspoon of sugar.  I mixed this all together and fried them in a pan.  That made 10 pancakes.  It took a little figuring out to know when they were ready to be flipped, the first ones kinda broke apart.  Even though they weren't pretty, they tasted fine - a little bit like potato chips.

1 comment:

  1. Hey Donna! Miss you but am glad I stopped by. Potato pancakes are really good with onions too! Yum!

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