The Food - Turkey Stew

Turkey Stew

 

 

We boiled the carcass for a whole day, then covered it and let it cool over night.  The next morning we removed the bones, skin and scrappy bits.  Into the pot went the meat, yellow, red and purple potatoes, scallions and carrots and salt.  (I just realized that everything in this stew was produced here on the farm, except the salt.)  After bringing it to a rolling boil again it went on the back burner with the lid off to simmer. 

 

 

 

After some of the liquid had reduced, we thicked the broth and added the gravy we had made the day we roasted the turkey.  We will have this tonight with whole wheat biscuits and freeze the rest for fast winter suppers to come. 

 

 

 

We were able to freeze 4 gallons, mostly in 1/2 gallon bottles.  But we did a couple of quarts as well.  Good old Tom!