Sunday, November 30, 2014

Quick Batch of Turkey Stock

After dinner on Thanksgiving, I separated all the meat off the turkey bones before I put the bones away.  If I don't do that right away, it's so much harder to make stock when I want to.   Yesterday I took the bones and simmered them with celery, carrots, and some onion skins, plus salt, pepper and bay.  The stock was then put in the fridge until this morning so I could skim off the fat before canning.  Ultimately I had 10 pints of stock that I pressure canned for 20 minutes at 10 pounds of pressure.  Now, the next time we have ducks, I can make turducken soup again!

Also this morning, I started a batch of yogurt.  When I get home from work around 3 am I will get that in the fridge as well.

In 6 days my extended family will be having our Thanksgiving/Birthday/Christmas celebration so, later in the week, I will make 3 pies.  Here's the plan:  Apple, Pecan, and Chocolate Sweet Potato with Bourbon whipped cream.  I will also make maple candied bacon sprinkles to put on the latter 2 pies when they are ready to be served.  Maybe that's too many flavors, but at least it'll be an optional topping...

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