If you’ve managed locate a turkey local and free-range this holiday season, you’ll surely be keen to get the most out of every last drop. Let your turkey go on by remaking leftovers into delicious dishes that can last for many days. This is not just a way to save money however, it is also good for your health. Bones are the foundation of fine-quality, nutrient-dense stock – the ideal source of gelatine and minerals and are the essential ingredient for homemade soups, stews and Risottos. Collect the bones from the roast turkey. Add the turkey neck as well as the feet and wingtips, in the event that you have them. and then put all of them in a cooking pot with 1/4 cup of vinegar and cover with cold water. To enhance the flavor and nutritional value, you can add fresh vegetables , such as carrots, celery , and parsnips or onions, as well as herbs like rosemary and thyme to the cooking pot. Bring the contents of the cooking pot to a boil and reduce the heat to a moderate simmer. Turkey stock needs a minimum of one hour for cooking and can be cooked for up to 6 burner Grill-12 hours to extract the maximum nutrients from the bones. After cooking, remove the solids from the cooking pot and throw them away. The liquid can be stored in the freezer or fridge. Bring 1 one litre of turkey stock and bring it to a simmer. Reduce the heat to an uncooked simmer, and then include a handful of thin vermicelli rice noodles, 5 fresh baby corn, 1/2 cup of thinly sliced mushrooms 1 cup shredded leftover turkey meat and 1 bok Choy chopped into strips. Cook for 3 minutes. Turn down the heat and add some Ume Su plum vinegar and soy sauce. Add salt and pepper to taste. Serve in four soup bowls. Sprinkle with mint, coriander and finely chopped spring onions. Refrigerate any meat left over from the roast chicken. It’s best to separate it into white meat, which can be used for sandwiches and salads – and red meat which is ideal for pie and stews. Steam 3 cups of seasonally-fresh green vegetables such as broad beans, asparagus spears or garden peas until soft. Take them off and wash under cold water. Sauté 1 finely chopped leek in a large pan with 2 tbsp butter until lightly brown. Let the wine soak for approximately 3-5 minutes. Add 500ml turkey stock just a tiny amount at a time to ensure that the rice doesn’t become too mushy. The stock might not be required. Cook until the rice is cooked but not firm. Mix in 1 tbsp Mascarpone cheese as well as the green vegetables. Add 1 cup of shredded turkey meat. Season according to taste. Serve on serving plates. Sprinkle with fresh mint, parsley, and borage leaves. Set a few snowpeas together with six cherry tomatoes as well as half a cup of turkey meat in a wide-mouthed glass jar. Then, add a layer of thinly sliced carrot. Combine a salad with lettuce leaves, balsamic vinegar cold-pressed sunflower oil, and olive oil. It should be added to the container. Then, pour some salad dressing along the edges and then cover the container with the lid. Extra bits, such as neck, giblets and feet should not be wasted. They are full of turkey goodness and are extremely nutritious. If your turkey has a gizzard (the stomach) after cooking, try chopping it up finely, then blending it with your gravy for added flavor. Liver is fried with brandy and onions followed by pureeing with butter to create a pate. The heart can be cooked with butter, herbs and breadcrumbs. The feet and the neck must be added to the stockpot! Turkeys are one of the tiniest breeds in poultry therefore there isn’t a lot of fat available to render. If you do purchase your turkey directly from a farmer, or find one that is free-range and has all of the pieces (particularly the neck back and tail) in good condition, you could be lucky. The birds with the best quantity of fat and the most healthy fat acid profile are those that have led an ideal life as nature intended – with an array of foods that they consume and access to pastures where they can roam free. Fat can be rendered through the cooking juices following roasting, or from the skin on the neck, back and tail prior to cooking. It is possible to render fat by cutting large portions with a poultry shears and breaking them into smaller pieces. Add 1/3 cup of water for each 500g of fat. Place the pan on the flame at a simmer and allow it to melt for 2-4 hours. The skin will turn a yellowy colour, strain off the fat through cheesecloth and place it in sterilized glass jars. You can repeat the process adding more water. The fat that is rendered can be kept in the refrigerator for up 3 months.
