Yep.....not sure how this thread will go over, but I'd like to at least see how everyone repurposes their Thanksgiving leftovers.
There are a million ways to use leftovers.....and at the Circle-H.....we want to see them all!!
*As usual......the recipe would be nice, but straight-up food porn isn't bad either!
*Must have a hot pepper component (that kind of goes without saying!)
I'll go first:
Taking the leftover turkey and corn to make Turkey-Corn Chowder!
Boiled and picked the turkey.....then redeposited the bones and remnants in the stock pot for 4-5 hours with onion and celery. Drained the stock and let it cool.
The players:
6-8C Turkey stock, 1lb. pulled turkey, 12-14oz sweet white corn taken from the cob, 1 small onion (diced), 1lb. bacon, 1-1 1/2C heavy cream, 1 pkg cream cheese (melted), 1 C shredded cheddar cheese, 1/4 C sherry, 3-4T ghee (clarified butter), 3-4T flour, jalapeno, and S&P to taste.
BACON!!!!! (diced)
BACON!!!!!!!!
Heat the ghee in your pot.....then add the flour to form a nice blonde roux.
Once your roux looks like this.....add the diced onion and jalapenos. If the roux binds up too much, add a bit more ghee.
Add your turkey stock. bring to a simmer and add your cream cheese. (you may find it easier to just blend the cream cheese and some of the warm stock in a blender....then add to the pot. I used an immersion blender.)
Add your corn. Re-season, and simmer, stirring often, for 20-25 minutes. (it WILL stick to the bottom of the pot if you don't!)
Add your turkey (saving some for garnish) and your heavy cream. Re-season, and just heat the soup through. (No need to boil)
Should look something like this.....
to be continued....
There are a million ways to use leftovers.....and at the Circle-H.....we want to see them all!!
*As usual......the recipe would be nice, but straight-up food porn isn't bad either!
*Must have a hot pepper component (that kind of goes without saying!)
I'll go first:
Taking the leftover turkey and corn to make Turkey-Corn Chowder!
Boiled and picked the turkey.....then redeposited the bones and remnants in the stock pot for 4-5 hours with onion and celery. Drained the stock and let it cool.
The players:
6-8C Turkey stock, 1lb. pulled turkey, 12-14oz sweet white corn taken from the cob, 1 small onion (diced), 1lb. bacon, 1-1 1/2C heavy cream, 1 pkg cream cheese (melted), 1 C shredded cheddar cheese, 1/4 C sherry, 3-4T ghee (clarified butter), 3-4T flour, jalapeno, and S&P to taste.
BACON!!!!! (diced)
BACON!!!!!!!!
Heat the ghee in your pot.....then add the flour to form a nice blonde roux.
Once your roux looks like this.....add the diced onion and jalapenos. If the roux binds up too much, add a bit more ghee.
Add your turkey stock. bring to a simmer and add your cream cheese. (you may find it easier to just blend the cream cheese and some of the warm stock in a blender....then add to the pot. I used an immersion blender.)
Add your corn. Re-season, and simmer, stirring often, for 20-25 minutes. (it WILL stick to the bottom of the pot if you don't!)
Add your turkey (saving some for garnish) and your heavy cream. Re-season, and just heat the soup through. (No need to boil)
Should look something like this.....
to be continued....
