So… soon as it’s cooled and before the tryptophan turkey coma sets in, remove all the meat from the bones separating into light and dark meat if you like. Then make stock:
2 tbsp rosemary
1 tsp thyme
2 tsp parsley
2 bay leaves
Water to cover
Put on the stove and simmer for about 1 ½- 2 hours. Cool if you can to handle. This is very important. Remember hot liquid scalds. Last year some of my stock splashed back on my chest and gave me 2nd degree burns. I still have a light outline of the scar. So if you can, definitely cool.
¼ cup both butter and flour to make rue
2 cups stock
2 Tbsp dry white wine
nutmeg (optional, to taste)
½ cup grated Parmesan cheese
I’ve used this recipe so many times it is literally disappearing from my homemade cookbook.. I modified this version from one I found on some website that was obviously a chicken recipe. This is the perfect recipe for those last bits of meat no one is going to eat. You know the ones. They are the last ones in you bag of meat that, well, just look unappetizing although they are perfectly fine. (No pictures here as I haven’t made my turkey yet.) The funny thing is, these always get eaten up and they always ask for more..
Here is how I finish my entire turkey.
¾ cup chopped onion
¼ cup chopped green bell pepper
¾ cup cheddar cheese (or whatever you like)
¼ tsp salt
2 ¼ tsp dried parsley
15 oz can tomato sauce
1/3 tsp dried oregano
Jarred taco sauce (I can this every year for the best cost savings).
Put a couple of tsp of oil in a pan to coat the bottom of the pan. Sauté your onion and green pepper until soft. Add garlic and sauté for a minute more, add all remaining ingredients with the exception of the tortillas, taco sauce and ½ cup to 1 cup of cheese. Place filling in one portion of the tortillas and roll up. Place in an oven/freezer safe container(s) seam side down and divide taco sauce and reserved cheese between pans and sprinkle over each. Wrap in foil and freeze.