We had a feast for twelve on Christmas Day... and five of our hungry eaters were hugely big boys between the ages of 14 and 23...
The menu...
Roast Free Range Turkey with Ganny's Stuffing ... an 18 pounder
Roast Prime Ribs of Beef with Horseradish Cream
Garlic Mashed Potatoes
Braised Spinach
Caesar Salad
Cheesecake with Blackberries in Sugar Syrup
Chocolate Bread Pudding with Whipped Cream
Pumpkin Roll and...
Spiked Eggnog
If anyone wants the recipes... let us know and we'll post them for you.
It's time to make your turkey stock so you can use it for the best risotto ever...
all winter long.
If you haven't done so already...
put all the remains of your Thanksgiving turkey into a large stockpot... the carcass, skin, scraps and any stuffing, gravy and gobbler dregs leftover from your big feast.
Add...
a medium-size onion, peeled and poked with a few cloves
some leafy celery stalks, about 2 or 3
a large handful of fresh parsley, stems and all
a couple of bay leaves
several whole peppercorns
a dash of sea salt
and...
just enough water to cover all.
Heat over a medium high flame and bring to a boil.
Immediately turn flame down to low and barely simmer for several hours.
Let cool and pour liquid through a tight mesh strainer into another stock pot...
discard dregs.
Refrigerate stock until fat rises to the top and solidifies. Then scrape off fat and discard.
Portion out stock into containers with tight fitting lids, label and freeze them for future use.
And for incredible depth of flavor...
don't forget to use your turkey stock each and every time you make risotto...
AMAZING!!!
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