Turkey soup is flat - help!
lazycook
15 years ago
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jimster
15 years agolast modified: 9 years agogardenguru1950
15 years agolast modified: 9 years agoRelated Discussions
Canning Leek & Potato Soup help pls
Comments (5)Hi Amanda - the shortest and simplest answer to your question is no, it cannot be safely canned for several reasons. The many reasons why are discussed in the many previous discussions here about this particular soup and I linked one of them below. The primary reason for the no is that the #1 guideline in the standard safe canning guidelines is that you cannot safely can personal/family recipes as they have never been tested for either pH or density or shelf-storage safety. Of course you always have the option of not following the guidelines and doing it at your own risk. Some do and assume that it will be sufficiently well cooked AFTER opening the jars to reduce the risk further. It all depends on your comfort level. There is no question that it would have to be pressure canned. BWB canning would never be an option as it is low-acid vegetables. The question is for how long it would need to be processed for and what the results, the quality, would be. There is also no debate over the pureeing - not done. Also the bacon would have to be left out and the jars would have to follow the soup rule - 1/2 solids and 1/2 liquids. Potato leek soup freezes very well and that is the recommended way to preserve it. Sorry as I know it isn't what you want to hear. Dave Here is a link that might be useful: Potato-Leek soup...See MoreHelp! Turkey use in the garden???
Comments (11)OMG! Fifteen pounds of turkey! Well...I'll do a Forrest Gump (actually, Bubba) - turkey tretrazini, turkey salad, turkey soup, turkey & noodles, turkey parmasean, turkey chili, turkey a la king, turkey sandwich, turkey club, turkey piccata, turkey hash, turkey pot pie, hot turkey sandwiches, turkey nachos, turkey melt, turkey and dumplings, turkey florintine, turkey jerky... whew...turkey lurkey, my mind is goin' murkey....See MoreHelp me Make Turkey Soup Tasty Please
Comments (22)I have found that "chicken feet" enrich the stock along with chicken broth or bouillion. *For obvious reasons, I didn't share with my family that the Thanksgiving turkey gravy was made with stock that I made with the turkey drippings AND chicken feet (the Spanish grocery store always has them). However, there were so many complements e.g. this is the best turkey gravy I have ever had that I fessed up. Now every year they want to know if I made Chicken Feet Gravy. Hope your granddaughter is better....See MoreHelp with Turkey Pot Pie
Comments (9)I often just wing it when making a pot pie, and usually just do a top crust. That said, this recipe is really, really, really good! I am not a big fan of frozen pearl onions, so I just sub chopped fresh onions. Ina Garten�s Chicken Pot Pie 3 whole (6 split) chicken breasts, bone-in, skin-on 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups yellow onions, chopped (2 onions) 3/4 cup all-purpose flour 1/4 cup heavy cream 2 cups medium-diced carrots, blanched for 2 minutes 1 (10-ounce) package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley leaves For the pastry: 3 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 teaspoon baking powder 1/2 cup vegetable shortening 1/4 pound cold unsalted butter, diced 1/2 to 2/3 cup ice water 1 egg beaten with 1 tablespoon water, for egg wash Flaked sea salt and cracked black pepper Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Linda...See Morecoconut_nj
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