organic turkey stock

Homemade Organic Marinara Sauce

Here’s What You’ll Need:

Here’s How I do it:

  1. Combine all ingredients in a large 8qt. stockpot.
  2. Bring to boiling over medium heat, stirring occasionally.
  3. Reduce heat; Simmer, covered, for 2 hours while stirring occasionally or until thickened and flavors blend.
  4. Cool; Place into 3 qt. Mason jars with tight fitting lids, refrigerate then freeze (Make sure that you have enough headspace in your jars.)
  5. 1 quart of sauce is enough for 1/2 lb. of cooked pasta.
  6. Enjoy!

Homemade Organic New England Styled Turkey Chowder

Here’s What You’ll Need:

  • 4 cups Homemade Organic Turkey Stock or Homemade Organic Chicken Stock
  • 2-1/2 cups diced organic potatoes
  • 1 diced medium organic yellow onion
  • 1 cup organic celery sliced to 1/8″
  • 4 Tbsp. chopped organic fresh parsley OR 4 tsp. organic dried parsley (fresh is recommended)
  • 3 cloves organic garlic, minced
  • 2 cups organic grass-fed whole milk
  • 1/2 cup organic unbleached white flour
  • 2 tsp. Real Salt
  • 1/8 tsp. organic ground organic cayenne pepper
  • 1/8 tsp. organic freshly ground peppercorn blend
  • 2 – 3 cups shredded Homemade Organic Turkey Roast
  • 4 Tbsp. organic pasture butter

Here’s How I do it:

  1. Bring the stock to almost boiling in a large stockpot.
  2. Add potatoes, onion, parsley and garlic to the stockpot.
  3. Bring the contents of the pot to a boil; Reduce heat and simmer for 15 minutes.
  4. Meanwhile, in a screw-top jar combine the milk, flour, salt, cayenne and pepper; Cover the jar and shake until well blended.
  5. After the vegetables have simmered for 15 minutes, stir the milk mixture into the stockpot and bring to a boil.
  6. Cook and stir until thick and bubbly; Add butter.
  7. Pour into sterilized glass jars and refrigerate for 4 hours; Freeze once the soup and jar are completely cooled.
  8. Before Serving:  Remove chowder from containers.  Heat in a saucepan until hot, about 30 minutes, stirring often.
  9. Yields approximately 12 servings.
  10. Enjoy!

 

Homemade Organic Barbequed Pulled Turkey Soup

Here’s What You’ll Need:

Here’s How I do it:

Slow Cooker:

  1. Add all ingredients to the slow cooker and cook on low for 6-8 hours.

Stovetop:

You’ll also need turkey schmaltz for this version; Also reduce the garlic to 3 cloves and mince.

  1. In a large stockpot over medium high heat, warm 3-4 Tbsp. schmaltz until bubbly.
  2. Saute the celery, onion and bell pepper for 5 minutes.
  3. Add the minced garlic to the onion and peppers and saute for an additional 3 minutes.
  4. Pour the vegetable and turkey stocks into the stockpot and stir.
  5. Add the corn, tomatoes, BBQ turkey mixture, salt and BBQ rub seasoning to the pot and mix well.
  6. Bring the mixture to a boil, and reduce to a simmer; Simmer for 20 minutes, or until the vegetables are tender.
  7. Sprinkle with shredded swiss cheese and top with celery leaves.
  8. Enjoy!

 

Homemade Organic Barbequed Pulled Turkey

Here’s What You’ll Need:

  • 4 cups shredded cooked organic dark-meat turkey
  • 3 cups Homemade Organic Copycat Rumboggies BBQ Sauce
  • 3 cups Homemade Organic Turkey Stock
  • 1 cup diced organic red onion
  • 1 cup diced organic green bell pepper
  • 1 cup sliced organic celery
  • 2-3 Tbsp. home rendered turkey schmaltz
  • 7 oz. [1 jar] organic tomato paste
  • 1 tsp. Real Salt
  • 1/4 tsp. organic freshly ground peppercorn blend

Here’s How I do it:

Stovetop:

  1. Heat a stockpot over medium-high heat.
  2. Add the schmaltz and allow to get warm and bubbly.
  3. Add the celery to the schmaltz and saute for 4-5 minutes.
  4. Add the onion and bell pepper to the stockpot and saute for 4-5 minutes.
  5. Pour the stock and the BBQ sauce into the stockpot; Stir well to combine.
  6. Bring the mixture to a boil; Reduce heat and simmer for 2 hours.
  7. Enjoy!

Crock Pot:

  1. Add all ingredients to a 4-5 qt slow cooker.
  2. Cook over low heat for 8-10 hours.

Homemade Organic Tomato and Lima Bean Chowder

This recipe is intended to be made ahead and frozen before serving.  If you want to go ahead and serve it today add 15 – 20 minutes of cooking time once the soup is ready to be chilled.

Here’s What You’ll Need:

  • 2 cups Homemade Organic Chicken Stock or Homemade Organic Turkey Stock
  • 2 cups diced organic tomatoes
  • 1 16 oz. bag frozen organic lima beans
  • 1 16 oz. bag frozen organic corn
  • 1 diced medium organic yellow onion
  • 4 Tbsp. chopped organic fresh parsley OR 4 tsp. organic dried parsley (fresh is recommended)
  • 3 cloves organic garlic, minced
  • 2 cups organic grass-fed whole milk
  • 1/2 cup organic unbleached white flour
  • 2 tsp. Real Salt
  • 1/4 tsp. organic dried thyme, crushed
  • 1/8 tsp. organic ground nutmeg
  • 1/8 tsp. organic freshly ground peppercorn blend
  • 4 Tbsp. organic pasture butter

Here’s How I do it:

  1. Bring the stock to almost boiling in a large stockpot.
  2. Add tomatoes, beans, corn, onion, parsley and garlic to the stockpot.
  3. Cover the pot and bring the contents to a boil; Simmer for 20 minutes.
  4. Meanwhile, in a screw-top jar combine the milk, flour, salt, thyme, nutmeg and pepper; Cover the jar and shake until well blended.
  5. After the vegetables have simmered for 20 minutes, stir the milk mixture into the stockpot and bring to a boil.
  6. Cook and stir until thick and bubbly; Add butter.
  7. Pour into sterilized glass jars and refrigerate for 4 hours; Freeze once the soup and jar are completely cooled.
  8. Before Serving:  Remove chowder from containers.  Heat in a saucepan until hot, about 30 minutes, stirring often.
  9. Yields approximately 12 servings.

Homemade Organic Turkey Cream Gravy

Here’s What You’ll Need:

  • 2 Tbsp. organic pasture turkey drippings (liquid and schmaltz)
  • 2 Tbsp. organic unbleached white flour
  • 1/2 cup Homemade Organic Turkey Stock
  • 1/2 cup organic grass-fed whole milk
  • 1/2 tsp. Real Salt (more to taste if necessary)
  • 1/4 tsp. organic freshly ground peppercorn blend

Here’s How I do it:

  • Heat a frying pan over medium heat.
  • If you have just baked a turkey, pour the drippings into a frying pan and allow the bits of turkey to go in the pan, too.  Make sure there’s at least 2 tablespoons turkey drippings in the pan.
  • Mix the flour into the pan drippings.
  • Cook over low heat until the mixture is thick and bubbly, approximately 2-3 minutes.
  • Add the stock and milk to the flour mixture.
  • Bring the mixture to a boil while stirring constantly.
  • Boil and stir for an additional minute.
  • Enjoy!

 

 

Homemade Organic Day-After-Thanksgiving Strata

This is a great way to use leftovers from Thanksgiving dinner and turn them into a different dish.

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat the oven to 375° Fahrenheit.
  2. Combine the soup and stock in a saucepan over medium heat.
  3. Once the soup is warmed, add the turkey and warm through (approximately 5 minutes).
  4. Add a layer of stuffing to the bottom of 2 quart casserole dish.
  5. Top the stuffing with a layer of the turkey mixture.
  6. Repeat steps 3-4 until the casserole is filled.  Make sure that the top layer is the turkey mixture.
  7. Sprinkle the top of the dish with grated Parmesan cheese.
  8. Bake for 20 minutes at 375° Fahrenheit.
  9. Enjoy!

Homemade Organic Cranberry and Nut Stuffing

Here’s What You’ll Need:

  • 2/3 cup chopped organic yellow onion
  • 2/3 cup chopped organic green bell pepper
  • 2/3 cup chopped organic celery
  • 1 cup organic cranberries
  • 7-8 cups stale or day old organic baguette cubes  (alternatively, one can lightly toast the bread cubes)
  • 1 cup Homemade Organic Chicken Stock or Homemade Organic Turkey Stock
  • 1/2 cup organic chopped walnuts
  • 2 tsp. organic dried rosemary
  • 2 tsp. organic dried thyme
  • 2 tsp. organic dried tarragon
  • 2 tsp. organic dried parsley
  • 1 tsp. Real Salt
  • 2 organic pastured eggs, beaten

Here’s How I do it:

  1. Add the vegetables to a mixing bowl.
  2. Rinse and drain the cranberries and add to the vegetable mixture.
  3. Stir in chicken or turkey stock, baguette cubes, walnuts, rosemary, thyme, tarragon, parsley, salt and egg.
  4. Stuff the turkey just before roasting; Sew, skewer or tie the opening and roast the turkey as usual.
  5. Alternatively, you can place the stuffing in a casserole dish and bake it at 325° for 15 – 20 minutes.

Homemade Organic Turkey Gravy

Here’s What You’ll Need:

  • 1 Tbsp. organic pasture turkey drippings (liquid and schmaltz)
  • 1 Tbsp. organic unbleached white flour
  • 1 cup Homemade Organic Turkey Stock (or a mixture of 2/3 cup Homemade Organic Turkey Stock and 1/3 cup Homemade Organic Vegetable Stock)
  • 1/2 tsp. Real Salt (more to taste if necessary)
  • 1/4 tsp. organic freshly ground peppercorn blend

Here’s How I do it:

  1. Heat a frying pan over medium heat.
  2. If you have just baked a turkey, pour the drippings into a frying pan and allow the bits of turkey to go in the pan, too.  Make sure there’s at least 1 tablespoon turkey drippings in the pan.
  3. Mix the flour into the pan drippings.
  4. Cook over low heat until the mixture is thick and bubbly, approximately 2-3 minutes.
  5. Add the stock(s) to the flour mixture.
  6. Bring the mixture to a boil while stirring constantly.
  7. Boil and stir for an additional minute.
  8. Enjoy!

Homemade Organic Turkey Stock

Here’s What You’ll Need:

  • Bones from one organic turkey carcass (If there’s some meat left on it that’s okay.)
  • Unchlorinated and unfluoridated water, enough to cover the turkey bones by at least 1 inch

Here’s How I do it:

  1. Place the turkey bones into the pot
  2. Make sure that you fill the pot with water so that there’s at least an inch over the turkey bones.
  3. Boil the water then turn the heat to a simmer
  4. Boil for at least 2 to 3 days.  (You can turn off the heat at night or when you leave the house, it will not affect the stock.)You may also put vegetables into the stock but I use my leftover vegetable pieces for my Homemade Organic Vegetable Stock.  Something that I’ve read about but have not tried is baking the bones before placing them into the stock pot.