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Not sure what to do with leftover turkey or chicken? Try pressure canning some Poblano Soup. If not canning - make my Poblano Chowder and follow my recipe for that HERE. This soup is one of our favorite ways to use up leftovers from our Thanksgiving turkey. It's a mildly spicy and yet very savory soup. I do not 'thicken' this Soup into a Chowder when canning because butter and cream are food items that cannot be canned safely. This recipe is great either way! Enjoy! Diane
Turkey (or Chicken) Poblano Soup *for Pressure Canning
1 Tbs Olive oil
3 carrots, peeled and diced
2 onions, diced
2 Tbs garlic, minced
3 - 4 poblano peppers, chopped and seeds removed *wear gloves
1 tsp canning salt
1/2 tsp ground black pepper
1/2 tsp dried ground cumin
1/4 tsp dried thyme
12 cups turkey or chicken broth
3-4 cups cooked boneless skinless turkey or chicken, diced
11 oz can of whole kernel corn or one pint of home canned corn
In a large soup pot over medium heat, saute carrots, onions, garlic, poblano peppers and seasonings in olive oil, for about five minutes. Add in broth and corn. Stir in meat (turkey or chicken); Bring to a boil then reduce heat and let simmer about 10 minutes.
Prepare Pressure Canner. Fill jars half-way with solids and top off to 1" head-space with broth. Pressure Can:
Weighted Gauge 10 lbs/ Dial Gauge 11 lbs sea level *adjusting for altitude.
Pints: 60 minutes Quarts: 85 minutes
Optional: Add Upon Heating to Serve as a Chowder ~ Per Quart:
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp hot pepper sauce, or to taste
1/4 cup heavy cream *preferred, or milk
1/2 cup Soup that you've canned * opened for heating **see below
Open Quart of Pressure Canned Soup, pour into stockpot, bring to a low boil 5 minutes. In a skillet over medium heat, melt butter. Add flour; cook and stir for 3 to 4 minutes, until flour is golden. Ladle half cup of **hot liquid from heated soup into skillet, whisking constantly. Pour mixture from the skillet into the stockpot, stirring to blend - cooking 3 to 5 minutes longer, until entire soup mixture thickens. Stir in hot sauce and cream. Serve Hot.
Yield: 4-5 Quarts
Recipe Adapted for Pressure Canning by: Diane Baker
Original Recipe from: Margie Slentz/Goosberry Patch, "The Christmas Table Cookbook"
Photo by: Diane Baker for Canning and Cooking at Home
Pressure Canned at the NCHFP "Soup Guideline Timing" (additional time added for the corn in this soup included in timing above): Celery is omitted from "canned" version because it does not have its own stand-alone vegetable timing with the NCHFP.
"Leftover" Turkey Posole
(a Mexican Soup/Stew)
1 teaspoon vegetable oil
2 medium onions, chopped
4 cloves garlic, chopped
2 jalapeno peppers, seeded and finely chopped
1 tablespoon ground cumin
2 tablespoons chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs
Coarse sea salt and ground black pepper, both to taste
1 cup beer
16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor
1 (15-ounce) can hominy
1 can fire roasted tomatoes
1 quart chicken or turkey broth/stock
1-1/2 to 2 pounds light and dark cooked turkey meat, chopped*
1 lime, juiced
Recipe Note: You can stir in any leftover turkey gravy (up to 2 cups) but, if canning only add
in if it has not been thickened with flour or cornstarch.
A gravy made with cook type clear gel is approved to add if canning otherwise, omit.
Top with finely chopped cilantro leaves, for garnish
Corn chips of choice (for dipping)
Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, tomatoes, chicken/turkey stock, and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat. Garnish soup with cilantro and serve with corn chips to dip.
*You may use thick cut deli turkey breast (chicken works great too!) or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens. I have made this using chickpeas in place of hominy as well as sometimes adding in a can of beans such as kidney or great northern, both great!
Pressure Can: Fill jars halfway with solids and the other half with broth/stock. Process according to pressure canner type and altitude.
Pints 75 minutes,
Quarts 90 minutes.
(I use 'meat' timing when meats are added to my soups,)
Recipe Adapted from: Rachel Ray
Photo/s by: Diane Baker for Canning and Cooking at Home
Most folks call a chicken based liquid a broth or a stock - which is the traditional way of saying "a flavored meat based addition to the solids in a soup or sauce." There are three terms bantered about quite often and I hear the dreaded "oh, but, they are all the same" No actually, they each ARE different. We are talking about Broth, Stock and Bone Broth. My personal favorite is the "oh so tasty and good for you" Bone Broth. Before I share my way of creating a bone broth for canning (you also don't have to can this, you can freeze it) I will share the meaning of each term so you can distinguish between them in the future. The explanation below comes directly from "The Nourished Kitchen"
Chicken (or Turkey) Bone Broth - SlowCooker Version
When we roast a chicken or a turkey - my next step is to save the carcass and any leftover wings that can go into my 6 quart slowcooker. Since these have already been roasted in the oven during the usual cook time, I don't re-roast the bones as some might. The difference in cooking my carcasses into a Bone Broth instead of anything else is, cooking at a higher temperature for a longer period of time. Two Chicken Carcasses (or one large turkey carcass cracked in two) cooked on High for 10-12 hours will yield a nice and gelatinous Bone Broth not only full of protein but, full of flavor! Once the broth is done in the slow cooker, I remove the solids and strain my broth thru a sieve, I then refrigerate overnight so that in the morning, I can skim off all the fat that has risen/collected/solidified on top of the bone broth. My final step is re-heating the bone broth by bringing it to a boil for 3-5 minutes, reduce heat and can accordingly in my Pressure Canner for shelf stability.
Chicken or Turkey Bones (2 chicken carcasses from at least a 6lbs bird or one turkey carcass cracked in half from one 14+ pound turkey)
1 1/2 tsp salt *you can hold off adding until the end if you prefer and adjust to your taste
2 medium onions, rough chop
3 carrots, rough chop
bulb of garlic, cut in half horizontally *optional
3 celery ribs, rough chop
boiling water to cover carcass
2 Tbs Apple Cider Vinegar
1 Bay leaf
8-10 black peppercorns
3 spring fresh thyme
at least a 6 Quart Slow-Cooker needed.
Place all ingredients in a slow cooker (mine is a 6 Quart) cover with enough boiling water to just cover the carcass, cook on HIGH for 10-12 hours. Once the broth is done in the slow cooker, I remove the solids and strain my broth thru cheesecloth or a fine mesh sieve, I then refrigerate overnight so that in the morning, I can skim off all the fat that has risen/collected/solidified on top of the bone broth. My final step is re-heating the gelled bone broth by bringing it to a boil for 3-5 minutes, reduce heat and can accordingly in my Pressure Canner for shelf stability.
**rough chop meaning you don't peel the onion and you don't cut or take off any peelings from carrots and leave celery whole - with leafy greens too...
** the apple cider vinegar will not flavor your dish but, helps to leech out the minerals from the carcass while cooking - adding more nutrients to the final product. You can use white vinegar as well.
Yields approx 6 Pints of Bone Broth
If Canning - NCHFP Inst. on Pressure Can Meat Stocks/Broth: 10 lbs weighted canner/11 pounds dial gauge canner (or according to your altitude/local regs.)
for: 2o minutes/pints 25 minutes/quarts. .
Recipe & Photo by: Diane Baker for Canning and Cooking at Home
I created this recipe a few years back but, never thought about canning it. It's wonderful pressure canned!! I'm always happy when I can convert my home cooking to a pantry shelf stable product. I normally make this after the Thanksgiving holiday when we have leftover turkey but, in a pinch - ask your local deli for one-inch thick slices of pan roasted turkey and cut that up into chunks - works great too! I hope you try this one folks - it you want to make and serve instead of can this - that's fine - just **simmer about 15 minutes longer then my instructions below. ~Enjoy! Diane
Diane’s Roasted Turkey Chili Soup (Pressure Canned)
Optional Serving Toppings:
Yield: approx. 5-6 Pints
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
..."Rumaki is a Hawaiian dish, with a Chinese origin, and a Japanese name. It turns otherwise bland chicken, duck or turkey liver, into an amazing appetizer, that will disappear like magic!" JD Provence
I do remember my Mom making bacon wrapped water chestnuts for her Holiday parties, they were always the first to vanish! Pineapple is equally tasty...~Enjoy! Diane
1 pound livers
1 pkg bacon
1 can sliced water chestnuts
1 cup teriyaki sauce
1/4 cup dry red wine or sherry
3 Tbsp soy sauce (I prefer Philippine soy sauce with lemon)
1 Tbsp minced ginger
1 Tbsp minced shallot
1 Tbsp Mongolian Fire Oil
1 tsp minced garlic
1 tsp Sriracha Sauce
toothpicks or skewers
Mix teriyaki sauce, wine, soy, shallots, ginger, garlic, Fire Oil, and Sriracha in large bowl and set aside. Cut livers into bite size pieces, place in clean bowl, and pour just enough marinate over them to cover completely. Save excess marinate for glaze or dip. Marinate in refrigerator at least 2 hours, up to 24 hours.
After marinate is done, preheat oven to 375 F.
Lay bacon strips out and gently stretch, by rubbing them flat, with a knife blade, this prevents shrinkage. Cut bacon strips diagonally, into 2 or 3 pieces, depending on how much bacon you want on them. Cutting the bacon diagonally gives you a pointy end to place your toothpicks through, and helps prevent the bacon from curling while cooking. Stack liver between 2 pieces of water chestnut, wrap firmly with bacon, place toothpick through end to secure. Place on foil lined sheet pan and bake about 20 - 25 minutes, until bacon is done to your satisfaction. Remove and drain on paper towels.
NOTE: fresh green beans, sweet pickles, or anything else you like that can be wrapped in bacon also works well for rumaki.
If you prefer deep frying to baking, preheat oil to 350 F, fry in small batches, about 3 minutes.
Recipe & Photo by: JD Provence for Canning and Cooking at Home
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