Last week when we thought we were having some company for Thanksgiving, I ordered our fresh, free range turkey. The smallest they had left at that point were 17-19 pound size, which I didn't think would be any problem at all, since we were expecting company. Their plans changed, which left us alone for Thanksgiving, and with one big bird!
On Wednesday morning, I was feeling a bit down about being alone, but after some upsetting news Wednesday afternoon, I was actually very glad to have a pressure free, quite family day. I needed a day to remember God's goodness and unfailing love. Working away quietly in the kitchen allowed me time for prayer and reflection, and my heart was blessed by uplifting music. I have to say, our turkey was one of the tastiest toms I've had the pleasure of eating. Since we were not worried about presentation, we cooked it breast side down and it was moist, flavorful and tender. We have lots left!
After dinner, The Historian de-boned the turkey, and we threw the bones into a big pot of water with onions, celery, a few cloves of garlic and herbs. It simmered for 2 hours and then I put the whole pot in the Grammy flat fridge. I am cooking it a bit more today, and then I will strain it, discard the bones and freeze most of the broth for future use. I plan to make Turkey Noodle Soup and freeze it. I'll also make a batch of 'Mama's Wet Chicken' but with turkey. It can be frozen without the biscuit topping.
Mama’s ‘Wet’ Chicken - or Turkey
In fry pan sauté together:
2 T. olive oil
1 small onion chopped finely
1 cup of sliced carrots
½ cup finely chopped celery
When tender, add:
4 cups of good chicken broth (leftover gravy and turkey stock work well)
2 cups of potato, peeled and diced
Simmer gently for 15 minutes.
In a small jar combine:
1 tsp. sea salt
1 tsp. fresh ground pepper
½ tsp. each poultry seasoning, thyme, and sage
1/3 cup all purpose flour
1 cup cold milk
Shake together to form a smooth paste. Add slowly to simmering broth and stir until thickened.
1 ½ -2 cups cooked chicken or turkey, diced
½ cup frozen peas
Allow to simmer for 10 minutes until heated through. Add a bit more warm milk if this becomes too thick. Dump into large greased casserole and heat oven to 400 degrees.
2 cups all purpose flour
4 tsp. baking powder
2 tsp. sugar
1 tsp. sea salt
½ tsp. cream of tarter
Cut in ½ cup cold butter until crumbly. Add 3/4 cup ice cold milk and stir to combine. Dump unto a floured board and knead gently 2 minutes. Roll to ½” thick and cut into 3x3” squares. Place on top of chicken mixture in casserole and bake uncovered for 15-20 minutes until biscuits are brown and chicken is bubbly.
Serve with a nice salad and enjoy!
Today, I am putting away my fall decorations, tidying the house, doing some laundry and avoiding 'Black Friday' like the plague! It is crisp and sunny here and I am glad for the sunshine!