This is part of our Thanksgiving secret to great Turkey Gravy and Low Carb Turkey Dressing
|Turkey Stock with Taylor Dry Sauterne makes the secret|
difference to your Thanksgiving Gravy and Low Carb
Thanksgiving Turkey Dressing.
To many of you, this recipe for turkey stock cooked with Taylor Dry Sauterne will seem like a giant pain in your behonkus. You will doubt my sanity, question my grasp on reality, and perhaps even question my parentage and the legitimacy of my birth.
Fluffy Chix Cook understands.
The holidays approach and herald perhaps the biggest food oriented, family-intense day of the year. Many of us must walk that treacherous tight rope between our low carb world and the land of the infidels (carb monkeys). Many of us, despite living low carb, must continue to appease the carb monkey gods with gifts of thickened gravies, high carbage dressings, taters, gooey sugar-packed baked sweet potato marshmallow and pecan casserole, and pies out the ying yang. I feel your pain. It's my pain too. But...
I hear you now…”Susie, you are pea-pickin’ mad! Psssshaw! What a crock! A joke! What an illegitimate hunk of Satan-spawn you are! Get a grip, girl!"
I have eleventy-bazillion things to do before the folks arrive and the kids come home from college. My aunts and uncles are gonna descend on us in T-Minus 3-Days - and they will be on us like a spider monkey! I gotta clean, shop, put the decorations up, get the football snacks in, buy the booze, and bake high carbage desserts for 20 - ALL WITHOUT TASTING OR CHEATING ON MY LOW CARB WOE!!!! Then, THEN, I have to cook the whole blasted Thanksgiving Day meal by myself, cuz everyone else will be too drunk to care and will be more interested in watching the parades and football! Can you FEEL that pain??
|Complete Second Turkey, baked and ready to pull meat,|
and then throw the skin and bones into the turkey stock.
Do you HONESTLY think I have time to bake a complete second turkey in advance of the first one – just to make a lousy turkey stock??? Besides, why should I spend 4 days cooking for a meal that will be shoved down everyone’s beer-numbed, pie hole in 30 minutes or less? Ridiculous. You need to be committed. You need professional help. An intervention!!!”
Yep, that’s right.
I heard you the first time and I see the frothing at your mouth with that bit of drool on your chin. You should watch your blood pressure, Martha Stewart.
I assure you, I have all mental faculties and they're firin' just fine (all things considered - er, chemo brain and all that...)
But I'm still givin' you this recipe and maybe it's only for you over-achievers and pleasers out there, because it IS one of the differentiators in our family. This turkey stock with dry sauterne is partly why our low carb Thanksgiving dressing, low carb turkey gravy, and low carb turkey carcass soup tastes so great and is soooo different from the average bear's. It's why friends all over Texas look forward to an invitation to the family dinner table. (Oh, and not judging or anything, but maybe you should ration the pre-meal booze in your house?)
The turkey stock is pretty easy to put together and cooks in the background while you are doing all the rigmarole and gyrations, preparing for the fam. Heck, make the turkey stock safely and do the simmering in your 7-8 quart crock pot or turkey roaster. Just set the temp on low and slow and you only have to keep half an eye on it. It’s not like you have to stand over it and watch it for 8 hours…I even do mine overnight. Heck, I even cook it outside so I don't have to smell roasted turkey and turkey stock stinkin' up the house for days!
So it’s an option, ok? Make it. Don’t make it. Either way you will be queen or king of your kitchen on Thanksgiving Day!
IF you do NOT choose to make it, then substitute boxed chicken broth with 1/8 cup of Taylor Dry Sauterne or Dry Vermouth or dry white wine for the turkey stock in the dressing. In fact, if you want to read all about Cooking Wine and Cooking with Whine, click on this post. But whether you do or don't cook with wine, your meal will still taste better than 99% of the low carb dressings out on the internet.
Turkey Stock With Taylor Dry Sauterne
Cost of Recipe: $6.83
Cost per cup: $0.57
Serves: 12 Serving Size: 1 cup Yield: About 12 cups
Preparation Time: 10 Minutes
Roasting Time: 1 Hour
Simmering Time: 2-8 Hours (or overnight in a crock pot)
Start to Finish Time: 2-8 Hours
This slowly simmered stock is your go to broth to add to low carb Thanksgiving dressing and turkey gravy. You can even make it up to a week ahead and refrigerate or freeze it until ready to use for Thanksgiving.
|Jars of rich brown Turkey Stock with Taylor Dry Sauterne|
are ready and waiting in the fridge, days in advance!
- 3 turkey necks
- 2 turkey wings
- 1 turkey heart
- 1 turkey gizzard
- 5 cloves garlic
- 4 ounces onion -- about 1/2 large
- 2 ounces carrots -- about 1/2 large
- 2 stalks celery
- 2 bay leaf
- 1/2 cup Italian parsley
- 10 peppercorns
- 1 teaspoon kosher salt
- ½ cup Taylor Dry Sauterne wine
- 5-6 quarts water
- ¼ cup apple cider vinegar, custom
- 1 ½ cups turkey, diced
Preheat oven to 450°. Place onion, carrot, celery and garlic in bottom of roasting pan. Place turkey parts on top of veggies. Drizzle with olive oil and rub into turkey skin. Sprinkle meat and vegetables with a 1/2 teaspoon each of kosher salt and pepper. If necessary add about 1/2 cup of water to the pan to prevent the fat from smoking as it all roasts. Roast at 450° for 1 hour or until turkey and vegetables have turned golden brown. Watch the pan and stir to prevent burning. The purpose of this step (which is an optional step) is to introduce a deep caramel color to the stock.
Remove pan from oven. Place the contents of the baking sheet into a large stock pot. Deglaze baking sheet with dry sauterne and scrape pan to remove any brown bits hanging onto the bottom and sides of the pan. These are called "fond" and bring great flavor and color to the stock. Add deglazed liquid into the stock pot. Add 5-6 quarts of water to the stock pot. Add remaining spices and fresh Italian parsley into the pot. Bring contents to boil over high heat, then reduce heat to simmer. Cover and allow to simmer over low heat for about 1-2 hours or until turkey parts are done, but still moist.
Once turkey is done and tender, remove necks, wings and giblets from the stock. Allow to cool until you can work with them. Pick the meat off the bones. Cover and reserve meat for gravy or add back to stock as you desire. Use the giblets for gravy if you like. Return the bones and skin to the stock pot and continue to simmer slowly for 4-6 hours or more to make a rich broth. If necessary, add small amounts of hot water to the stock to maintain fluid level.
(Note: Stock should never boil once you reduce it to a simmer. It should slowly steap with a slow, small bubbles until a concentrated flavor is achieved. Keeping the pot covered with a lid will help to reduce evaporation. I often cook this stock for 24 hours in a 7 quart crock pot, set on low heat.)
When stock is finished cooking, cool until you can work with it. Strain stock and discard solids. Reserve liquid for use in many dishes.
If desired, and using this for dressing, you may add back some of the cooked meat cleaned from the necks and wings. This tastes great when used to make WaWa's Dressing because the extra turkey meat in the dressing tastes delicious! You may also finely chop, mince, or grind the giblets (gizzards and heart) and add them to your dressing or to a rich turkey giblet gravy.
Per Serving: 77 Calories; 4g Fat (54.0% calories from fat); 8g Protein; trace Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 1201mg Sodium.
Serving Ideas: Use Turkey Stock With Taylor Dry Sauterne in many different soups, stews, gravies, dressings, casseroles and main dishes. Add veggies and make it a stand-alone soup.
SUSIE T’s NOTES:
|4 out of 4|
|Turkey Stock with Taylor Dry Sauterne|
ready to strain.
If the bird is previously frozen then go ahead and roast it. Once roasted, remove the meat from the bones. Seal and freeze the meat, and use the wings, neck, back, and carcass to make this rich stock. If you choose to go this route, you can omit step 1 that talks about roasting the wings, necks, and giblets and proceed to adding the water and veg to the stock. As long as the stock gets color from the roasted turkey, it will taste good. Deglaze the roasting pan with the dry sauterne and add it to the broth.
The advantage of making a second bird as opposed to buying extra wings and necks, despite the additional time of making another big recipe is that you have about 5 lbs of cooked or uncooked turkey in the freezer, and you didn’t have extra expense of more meat you don't need. It may take time up front, but it will save you time on the back end, when you are looking for easy meals on the go after the holidays.
The stock freezes and reheats well and tastes great in many dishes. Oh and don't forget the health angle. This stock is knee deep in vitamins and minerals that cook out of the bones thanks to our little friend, apple cider vinegar. Much healthier for you than canned or boxed broth.
Per 1 cup: $0.57