Mastering Thanksgiving: Tip 8 – Make Stock & Organize Leftovers


Make stock! If you’ve followed this blog for any time at all, you know I love the homemade stock. Don’t just throw the bones and skin into the pot…save those celery and onion scraps. Use fresh herbs, peppercorns, and garlic cloves. Put it all in a slow cooker, cover with water, and simmer on low for hours or even days. You can freeze stock for use in soup, gravy, sauces, when cooking rice, and a whole bunch of other uses! Rather than re-hashing what I’ve written about stock before, I’ll refer you to this post where you can learn a whole lot more about making awesome homemade stock!

20160103_190332Speaking of stuff to do with leftovers: Pot Pie, Turkey Noodle Soup, and just plain heated leftovers and turkey sandwiches are pure magic! Divide your leftovers so you don’t let anything go bad in case you need a break from them.

Freeze some of the smaller bits of meat, gravy and some roasted veggies for pot pie and soup. Store sliced breast meat separately for sandwiches. Thicken turkey soup with some of the mashed potatoes.bread-food-plate-rucola.jpg

If you want to up your sandwich game, try a little cranberry sauce, bacon and apple slices on a roll with turkey and stuffing. Mix it up!

Resources for further learning:

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