Turkey Revisited

This column will reach you a bit too late for presenting ideas for stuffing a turkey, but just in time for ideas on what to do about the leftover meaty carcass.

First, I pick off all the meat bits the Thanksgiving feasters left on it. I freeze them in plastic packets. Then I break the remaining meaty skeleton into at least two or three plastic freezer bags full of turkey parts.

Later I make Turkey and Peas in Cream Sauce, Turkey Tetrazzini, or a Spanish whole meal in a pot called Pote Gallego. My cream sauce is enlivened with chopped green onion and parsley and tarragon. The Turkey Tetrazzini is a Turkey and noodle dish finished off in the oven. I given that one in this column last year

TURKEY BROTH
Turkey carcass, or part of it
water to cover
1 bay leaf broken in bits
12 peppercorns or several fresh grinds of pepper
2 teaspoon dried tarragon
2 whole cloves
to 2 teaspoons sea salt
1 yellow onion, chopped
1 long carrot, sliced
1/3 cup minced fresh parsley or 2 Tablespoons dried parsley

Bring all the ingredients to a boil, reduce the heat and simmer about 2 hours, or until what meat was left on the bones has fallen off. Store in sterilized jar, tightly capped. Refrigerate. If not used within 4 days, reboil or freeze leaving 1 inch space at top to allow for expansion.

POTE GALLEGO
Serves 4 to 6
1 15-ounce large white beans
1 to 1 1/2 cups diced turkey or chicken meat
1/2 cup diced smoked ham
6 garlic cloves
1 onion, quartered
2 cups coarsely shredded cabbage or kale
4 potatoes cut in chunks
3 turnips, diced
1 teaspoon salt
¼ to ½ teaspoon coarse black pepper
Water or turkey broth to cover

In a large saucepan or stove-to- casserole, put the above ingredients. Cover with cold water. Bring to a boil. Cover, reduce heat, and simmer gently 30 minutes, adding boiling water as needed to keep the level the same. Taste and adjust seasoning. Before serving stir in:

1 Tablespoon Vinegar + 1 Tablespoon Olive Oil
Chopped Fresh Parsley or Dried Parsley.
Strain cooking liquid into soup bowls. Garnish with chopped parsley or green onions.
Serve the vegetables, meat, and beans as a second course.
A salad of leafy, green lettuce and diced fresh orange, plus wholegrain bread and butter complete the menu.