Wednesday, December 16, 2009

Thanksgiving Leftovers

I finally used the rest of my turkey giblets, as well as some other Thanksgiving leftovers (frozen, of course.)

I simmered the turkey neck, heart, and bones with onion, carrots, celery, thyme, white wine, and water to make stock. The neck gave a lot of body to the stock. A lot. When I chilled some extra stock it solidified to a thick pudding. To the rest of my stock I added mirepoix, corn, and left-over turkey meat. I also threw in some Canada Goose wild rice, which was cooked in a separate pot (cooking rice in the same pot will leach starch which clouds the otherwise clear soup).

A good memory of Thanksgiving on a wintry day.

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