At the moment, I'm in very good shape for turkey stock. There was leftover neck stock, and yesterday I stripped the meat off the carcass, broke it up, and put it in my stockpot with the usual mirepoix, bayleaf, thyme, rosemary, garlic. After several hours I again throw away the solids, save the juice.
Today the all the juice got boiled down thick and poured into ice cube trays. I'm in very decent shape for a Christmas bird. :smug:
Cat, you can have stuffing any time you want it. I use the grocery store breadcrumb stuffing mix and add a ridiculous amount of poultry seasoning and a little extra sage to 3 cups of crumbs. Then, in the fry pan you put half a stick of butter and half an onion, minced, about half a cup of celery, minced, half a cup of carrot, minced, two cloves of garlic, smashed and minced. Cook gently until the carrot bits are soft and add a cup-and-a-quarter of the liquid of your choice (I used turkey stock
) bring it to a boil, dump in the crumb-seasoning mixture and stir, turn off the fire and put on the lid. Wait five minutes, remove lid, fluff, and eat.
Yes, that sounds like the stovetop stuffing method. They stole it. Difference is, you know what went into your stuffing and you get some real vegetables.