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Old 11-22-2014, 10:07 PM   #11
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I've pre- made my turkey wing stock for stuffing and gravy, that's as far as I'll go until the day before. Bought the turkey today and it'll doing its thaw thing.

My laptop is having issues and it'll be in the computer hospital till Monday. I'm on my phone and having a tough time posting so I probably won't be back until m9n night. Ugh. It's taken me 10 min to post this and try to correct the errors. Lol
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Old 11-22-2014, 10:12 PM   #12
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Quote:
Originally Posted by Addie View Post
Everyone knows a good chef always tastes the food before they serve it to their guests. Taste away!
LOL! No guests and I'm the only one eating them, just couldn't wait until Thursday!
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Old 11-23-2014, 04:19 AM   #13
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You should have bought a 6 pack. Then you'd have plenty on hand and the turkey could have had a whole one.

You cracked me up!
I stopped buying six packs for turkeys years ago!
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Old 11-23-2014, 05:18 AM   #14
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I stopped buying six packs for turkeys years ago!
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Old 11-23-2014, 01:54 PM   #15
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I made stock from turkey wings for gravy (made turkey noodle soup with the meat) and, since we're having Thanksgiving at my mom's, I made a lot. I'll be making a T-day meal redux for us at home later. I may have over-reduced it a bit! I simmered it for about six hours, I think. Oh well, I'm sure we'll eat it!
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Old 11-23-2014, 02:18 PM   #16
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Got our fresh turkey yesterday. Thawed out some turkey parts, they are in the fridge, ready to go. I had the parts (gizzards, necks and hearts). They might be from last Christmas? Not sure, but they smell and look great. I will roast them with carrots, onions, garlic and celery before I make stock.
Tomorrow during the football games, I will simmer the stock. I have a nice bunch of fresh parsley too.
I will use the stock for gravy and for stuffing. I will use the turkey drippings in the gravy along with the stock, but plan to make my stuffing ahead of time.
I want this to be easy and know damn well it will be plenty work. PLENTY!

Honest. I hate the holidays.
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Old 11-23-2014, 02:23 PM   #17
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RB, if you have fresh thyme, that would be good in the stock, too. Also, you can just use the parsley stems in the stock and save the leaves for another dish. Learned that in culinary school
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Old 11-23-2014, 07:48 PM   #18
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Originally Posted by GotGarlic View Post
I made stock from turkey wings for gravy (made turkey noodle soup with the meat) and, since we're having Thanksgiving at my mom's, I made a lot. I'll be making a T-day meal redux for us at home later. I may have over-reduced it a bit! I simmered it for about six hours, I think. Oh well, I'm sure we'll eat it!
Anytime we get invited to Thanksgiving somewhere else, I cook the whole shebang a day or two later, it wouldn't be thanksgiving to me without leftovers! That and when we would go to his mother's, she'd cook the turkey too early and too long completely unseasoned served cold, most of the veg was canned as was the gravy. Once Rob had a real thanksgiving with some effort put into it, that wouldn't do.
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Old 11-23-2014, 07:52 PM   #19
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I probably need to up my game and make some turkey stock in advance like y'all! I've got two cartons of turkey stock in the pantry, so that'll do this year.

I've baked the bread for the stuffing so it should be good and stale by Thursday. I'll make my cranberry pear sauce on Monday or Tuesday, pies on Wednesday and get the turkey in the brine. From there it'll be smooth sailing making sides and potato rolls on Thursday

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Old 11-23-2014, 07:58 PM   #20
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So far I I've made jellied cranberry sauce, cherry vanilla ice cream, oyster shooters and 2 pan's of cranberry,sausage,apple & mushroom stuffing and just pulled creme brulee out of the oven.

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