 Why not save your Thanksgiving turkey carcass and make wonderful soup and stock? I had a nice 16 pound turkey carcass to place into my 6 Quart Slow Cooker, and rendered 5 pints of turkey & vegetable soup and 2 pints of turkey stock. I canned mine all in one 'canner load' - 7 wide mouth pints. Turned out amazing - I will post stock recipe too... Enjoy - Diane Turkey & Vegetable Soup *Pressure Canned Ingredients: 16 cups turkey stock* (see my stock recipe for slow cooker) 3 cups diced turkey 1-1/2 cups diced celery (about 2 stalks) 1-1/2 cups sliced carrots (about 3 medium) 1 cup diced onion (about 1 medium) Salt, optional Pepper, optional 4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands HALF RECIPE: 8 cups turkey stock* 1-1/2 cups diced turkey 3/4 cup diced celery (about 1 stalk) 3/4 cup sliced carrots (about 2 medium) 1/2 cup diced onion (about 1/2 medium) Salt, optional Pepper, optional 2 (32 oz) quart or 4 (16 oz) pint glass preserving jars with lids and bands Directions: COMBINE turkey stock, turkey, celery, carrots and onion in a large stockpot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired. LADLE turkey and veggies into each jar until approx 1/2 to 3/4 full - you need to even out and eye the jars to split turkey and veggies between them all, finish by ladling stock from soup into hot jars leaving 1 inch head-space. Remove air bubbles. Wipe rims with vinegar. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS filled jars in a Pressure Canner at 11 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. wash jars and store without rings in cool, dark place. Recipe By: Ball Blue Book of Preserving/ Chicken Soup Photos by: Diane Baker for Canning and Cooking at Home **remember to bring to a good boil for 10 mins before consumption, taste for any additional spices needed and add any noodles or rice at this time, since those cannot be canned Diane
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Herbed "Simple" dressing~STUFFING "Simple is Best" Dressing ingredients 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish 1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups) 2 1/2 cups chopped yellow onions 1 1/2 cups 1/4" slices celery 1/2 cup chopped flat-leaf parsley 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 1/2 cups turkey stock/broth (chicken stock/broth if you don't have turkey stock/broth) 2 large eggs preparation Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool. Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill. Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes). Recipe by: Epicurious Photos by: Diane Baker for Canning and Cooking at Home GREEN BEAN BAKE Green Bean Bake Ingredients: 1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup 1/2 cup milk 1 teaspoon soy sauce 1 dash black pepper 4 cups cooked cut green beans 1 1/3 cups French's French Fried Onions Directions: 1 Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. 2 Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. 3 Bake for 5 minutes or until the onions are golden brown. Recipe by: Campbells/French's Photos by: Diane Baker for Canning and Cooking at Home SOUR CREAM & HORSEradish mashed potatoes Mashed Potatoes with Sour Cream and Horseradish Ingredients 3 pounds boiling potatoes, peeled Kosher salt 1 1/2 cups milk 6 tablespoons butter, melted 1/2 cup sour cream 1/2 teaspoon freshly ground black pepper *more on top if preferred 2-3 Tbs creamed horseradish Directions Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork. Meanwhile, warm the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done. Microwave/melt butter and set aside. When the potatoes are tender, drain them in a colander. Mash with potato masher or run thru food mill. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Add creamed horseradish to taste. Sprinkle top with black pepper if preferred. Taste for seasoning and serve hot. Recipe partially Adapted from: Ina Garten Photos by: Diane Baker for Canning and Cooking at Home diane's sweet potato bake Diane's Sweet Potato Bake
FILLING: 2 large Sweet Potatoes, baked 1 cup brown sugar 2 eggs, lightly beaten 1 teaspoon vanilla 1/4 cup milk 1/2 cup melted butter 1/2 tsp cinnamon dash of nutmeg TOPPING: 1/2 cup brown sugar 1/3 cup flour 1/3 cup melted butter 1 cup chopped pecans 1/4 cup Pure Maple Syrup *optional Bake sweet potatoes in oven at 400F for approx 45 mins on a foil lined baking sheet. Let cool slightly & remove jackets/skins from baked sweet potatoes. Combine all the Filling ingredients. Blend thoroughly *i used my stick blender and pour into a buttered 9 inch pie dish or 1.5Qt baking dish. Mix all Topping ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned. Drizzle with a bit of pure maple syrup before serving *optional Serves up to 8. Recipe & Photos by: Diane Baker for Canning and Cooking at Home  Cream of Chicken & Rice Soup Ingredients: 6 tbs butter 6 tbs all purpose flour 6 cups of milk 2 boneless, skinless cooked chicken breasts *or 1 pint pressure canned chicken 1 cup cooked rice *wild rice or brown rice works if you are going to freeze 1 jar of carrots, sliced 1 large onion, chopped seasonings to taste: salt & pepper 2 Tbs sweet basil 2 Tbs chives 1 Tbs parsley *hot sauce, optional *1-2 Tbs Better then Bullion Chicken paste, optional Instructions: Start by making a roux in a large stock pot. Melt butter over medium heat. Once melted, add chopped onions and cook until translucent (approx 10 mins) Add flour and stir vigorously using a whisk. Cook the flour/onion mixture for about 1 minute. Slowly begin to add your milk *warm in bowl in microwave to get the chill off milk, this will speed up incorporating it into soup. Whisk in milk, 2 cups at a time. Make sure you eliminate any lumps. Add your seasonings and taste as you go. Bring soup up to a boil, then reduce to low simmer (stirring constantly) Add carrots and chicken and cooked rice. Adjust any seasonings. Simmer on low until hot and ready, usually about 15 minutes. Enjoy! Note: *under-cook wild or brown rice slightly if you plan on freezing this soup. Recipe Adapted from: The Kneady Homesteader Photos by: Diane Baker for Canning and Cooking at Home  Cranberry Mustard Ingredients: 1 cup red wine vinegar 2/3 cup brown mustard seeds 1/4 cup yellow mustard seeds 1 cup Apple Juice 1 Tbsp Worcestershire sauce 1 12 ounce bag fresh cranberries 3/4 cup pure cane sugar 1/4 cup honey 1 teaspoons cinnamon 1/2 teaspoon cloves, ground 1/2 teaspoon nutmeg Directions: Put vinegar and mustard seeds in covered glass container and allow to soak two hours. Put seeds with remaining liquid, apple juice and Worcestershire sauce in blender and process until seeds are mostly ground. Add cranberries and blend until well chopped. Pour mixture to a large stainless steel saucepan and bring to slow boil over medium low heat, stirring constantly. Add remaining ingredients, and continue heating, over very low heat, until desired thickness is reached. 15-20 minutes. Note: Mixture is thick and if allowed to boil, will splatter badly. Once desired thickness is reached, transfer to clean jars, leaving 1/2" head-space and either store in refrigerator, or process in water bath canner for 10 minutes, adjusting for your altitude. *makes approx 4.5 half pints Recipe Adapted From: Ball Complete Book of Home Preserving Photos by: Diane Baker for Canning and Cooking at Home  Arm Roast with Baby Yukon Golds, Onions and Gravy Arm Roast Yukon Gold Potatoes, peeled & cubed Honey Sweet Onions, sliced Clear Gel for Cooking Old Bay Seasoning Mix Black Pepper Sea Salt Rub roast with Old Bay and black pepper, wrap in plastic wrap and refrigerate overnight. Place roast in freezer for about an hour to make cutting easier, if desired. Prepare pressure canner and enough jars to contain contents being used. Wash jars in hot soapy water, place in preheated 175 oven to keep warm. Cube roast and lightly brown, save juices from browning, and set meat aside. Clean, peel & cube potatoes and onions. Using juice from browning roast, add a bit of water and bring to a boil. Add Clear Gel to desired thickness; salt and pepper to taste. Fill jars with roast, potatoes and onions, to within about 1 1/2" from top and pack gently. Fill with gravy to achieve 1" headspace, remove air bubbles, and add more gravy, if needed. Wipe jar rims with vinegar soaked paper towel, place lids on, tighten rings finger-tip tight. Place in preheated pressure canner, and bring to slow boil. Carefully put lid on canner, and wait for steady steam to vent 10 minutes after 10 minutes put vent pipe weight on, and carefully watch and adjust stove temperature to maintain 10 lbs of pressure (or according to your altitude). Maintain this pressure for 75 minutes for pints, 90 minutes for Quarts. Turn off burner, and allow to cool until pressure is back down to zero. Remove vent pipe weight, carefully unscrew lid, but leave on askew, to prevent rapid cooling caused by drafts. About 10 minutes later, remove lid, pull jars straight up out of canner and place on cooling rack for 24 hours. Check seals, remove rings, wash jars, and store. Recipe & Photos by: JD Provence for Canning and Cooking at Home Processing Time: adapted by Ball Big Book of Canning/ Beef Stew Note: A 1.5 lbs trimmed roast yields approx 4 wide mouth Pint Jars. |
