Turkey Stew

Shockingly, my mother and grandmother rarely made stock from bones.  My understanding is that they gave up this practice when they discovered Swanson's broths.  Mom felt it was "every bit as good as what you make."  Granny felt "there is no reason to watch a pot all damned day" with the invention of canned broth.  I disagree.  No canned broth will ever be as good as what can be made for pennies on the pound and, with a bit more effort, you can easily make a superior stock.

The difference between broth and stock is pretty simple.   Broth is what is left over after cooking meat, vegetables, or seafood in water.  Many soups yield broth.  Stock is cooked slowly to extract flavor from bones, shells, and herbs.  Stock is an ingredient where broth can be served on its own.

Turkey stew is one of my favorite ways to deal with leftover turkey when the turkey has not been stuffed.  First, strip the meat from the carcass and save the bones, skin, and boingy bits for the stock pot.  (This means to roast the neck and do not toss the turkey tail.  Both add to the stock.)  Pack everything down and cover with water.  Bring to a boil and simmer for hours.  Five hours or longer!  Add water as needed.

When you are tired of simmering the bones, strain it into a clean pot.  At this point, the stock will be cloudy.  You have two options: You can clarify it with egg shells or you can keep it cloudy.  I personally keep it cloudy.

With large bones removed prior to straining.

Once you have the stock strained and transferred to a clean pot, add peeled, cubed, and rinsed potatoes, peeled (or scrubbed) and sliced carrots, and clean, diced/sliced celery to the stock.  Simmer until the vegetables are tender (about 30 to 45 minutes.)

Potatoes, Carrots, and Celery.

While the vegetables cook, dice leftover turkey into bite-sized pieces.  Once the vegetables are done, add the turkey meat and a bag of frozen peas.  Remove from heat and stir.  Taste.  Add salt and pepper to taste.  (It may seem like a lot of salt, but it is much less than what comes from a can!  Still, add salt slowly.  You can always add more and the stew will grow saltier as it sets.)

I personally place my stew in the refrigerator at this point.  Once cooled, I can easily remove almost all of the fat and the flavors mingle.  (The stock will become gelled, but it will liquify as you reheat it!)

All that is needed is scalded bread or cornbread!

This stew cans well in a pressure canner, but it is so-so when frozen.  That is all there is to it.  You can do the same to any kind of poultry bones.  (This makes a good base for chicken and dumplings.)  If you want "green points," the bones are good to add to garden compost!

Okay, so where does the family story come in?  When I was in high school, Mom was seeking new ways to use leftover turkey.  Sandwiches had been made.  Casseroles had been consumed.  You know turkey salad was on the menu.  But still, Mom wanted something new.  Your mother dated a boy named Doug.  His mother gave your grandmother this recipe.

Suddenly, this stock was the best thing since canned stocks!  NO, Grandma never said canned stock was better.  Never!  I wouldn't argue with her, but Granny would.  After a few seasons of bickering, Mom decided that she did not like this stew.  I have always loved it.  And I have to confess that I loved they would bicker over whether Mom once claimed that canned stock was better or not.

So why write about this recipe?  A co-worker asked for the recipe and well, I always wondered whether your mom makes it.  Big sister mischief-making, perhaps.  In any case, the recipe is a keeper.