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Old 11-21-2015, 07:22 AM   #1
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!. I am making a mince meat pie and a pumpkin pie. I'd like to do them on Tuesday. Will they keep okay in the fridge?

2. I made turkey stock yesterday for gravy..will it be okay in the fridge or should i freeze it?

Thanks for all of the help..you can tell it's been awhile since I have made Thanksgiving dinner.

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Old 11-21-2015, 09:23 AM   #2
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Pumpkin pie will keep fine in the fridge. I've never made mince meat pie, but after reading Alton Brown's recipe, it sounds like one of those things that gets better with time. I would freeze the stock and put it in the fridge to thaw overnight.
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Old 11-21-2015, 09:32 AM   #3
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A thought on the pumpkin pie, chill it in the refrigerator before you cover it. Sometimes tightly wrapped pumpkin pies give off moisture that forms condensation on the wrapping and it "rains" down on top of the covered pie. If that should happen just lay a paper towel over it to absorb the moisture and put a big dollop of whipped cream on it when you serve it!
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Old 11-22-2015, 07:30 AM   #4
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I think your pies will be fine as the fillings are sort of Presearved all ready...

I would like to know how you made Turkey Stock for gravey ahead of cooking the Turkey?!

Inquiring minds want to know..

Eric, Austin Tx.
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Old 11-22-2015, 08:20 AM   #5
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I think your pies will be fine as the fillings are sort of Presearved all ready...

I would like to know how you made Turkey Stock for gravey ahead of cooking the Turkey?!

Inquiring minds want to know..

Eric, Austin Tx.
I bought 4 lbs of turkey wings and simmered them in water with a head of garlic cut in half, an onion,cut in half 2 carrots, chopped, and some celery, chopped,about 2 stalks.

I brought it up to a boil, skimmed off the stuff that comes to the top, lowered the heat and simmered it for 2 hours. I had 12 cups total and I will make gravy on Wednesday using that. On Thursday, I'll warm it and add any juices from the bottom of my roaster.
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Old 11-22-2015, 08:22 AM   #6
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I also added peppercorns and about 1 tsp. of salt. I let it cool in the pot then strained it through a fine mesh strainer into a container. Results were a really nice clear stock.
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Old 11-22-2015, 08:27 AM   #7
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It's not a requirement, but I like to roast the stock ingredients before making the stock. It gives it a nice caramelized flavor and deep brown color. I also add fresh thyme and parsley stems and dried bay leaves.
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Old 11-22-2015, 08:31 AM   #8
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It's not a requirement, but I like to roast the stock ingredients before making the stock. It gives it a nice caramelized flavor and deep brown color. I also add fresh thyme and parsley stems and dried bay leaves.

Plus, if you roast the parts before making stock you can save the fond and use it to make Thanksgiving day gravy
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Old 11-22-2015, 09:01 AM   #9
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Plus, if you roast the parts before making stock you can save the fond and use it to make Thanksgiving day gravy
Absolutely. Deglaze the pan with white wine or broth and put it in the fridge. Liquid yummyness!
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Old 11-22-2015, 09:14 AM   #10
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It's not a requirement, but I like to roast the stock ingredients before making the stock. It gives it a nice caramelized flavor and deep brown color. I also add fresh thyme and parsley stems and dried bay leaves.
I should have roasted the ingredients...didn't think of it. I did use dried bay leaves and fresh thyme.... As for the color, good old kitchen bouquet will help with that.
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