KungFuPanda Posted November 25, 2017 Share Posted November 25, 2017 I've listening to the rocker on my pressure cooker right now and the whole house smells turkey again. I love homemade stock, but turkey is even richer than chicken so I love having that stash in the freezer. I read yesterday that because of the higher temperatures that the Miallard reaction occurs in the pot. This vindicates my long time laziness and inability to ever bother browning the bones. Now, I've only ever read this once, so I can't really vouch for the validity, but if you're looking to skip a step it might be worth investigating. In the spirit of processing leftovers . . . Can I freeze stuffing? It was really good, but my family is over the feast now. It's time to get it out of the fridge and save what I can. Quote Link to comment Share on other sites More sharing options...
madteaparty Posted November 25, 2017 Share Posted November 25, 2017 I don't ever brown the bones, turkey or beef or otherwise because they will be cooked to smitherens in the pot anyway. I did make the stock, and the soup with the stock before I had to catch a flight later that day. 😂 Quote Link to comment Share on other sites More sharing options...
marbel Posted November 25, 2017 Share Posted November 25, 2017 I'll do mine next week, as I cooked the turkey on Wednesday morning, took it apart, packed some for traveling and threw the rest in the freezer. I have never bothered to brown bones from a roasted bird. Love turkey soup. No clue on freezing stuffing. My instinct is to say it would be soggy, but my instincts are not always right. Quote Link to comment Share on other sites More sharing options...
Lady Florida. Posted November 25, 2017 Share Posted November 25, 2017 We've been going to dss and ddil's house for the past five years and though they always send us home with leftovers I miss having broth and soup. This year I bought a bone-in turkey breast just so I can make broth. I probably could have done with a small whole turkey but we don't care much for dark meat, so a breast will do. I'll cook the turkey breast tomorrow and make my broth on Monday so we can have it for the week. Quote Link to comment Share on other sites More sharing options...
Shelly in IL Posted November 25, 2017 Share Posted November 25, 2017 This year I threw away our carcass. It’s just my husband and I and our 18 year old who is t find of turkey. So ladies - I pitched the carcass of a 24 pound turkey. First time ever. Quote Link to comment Share on other sites More sharing options...
bethben Posted November 26, 2017 Share Posted November 26, 2017 Mine is in the freezer. My mom never did stuff like this so I feel special[emoji6] Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted November 26, 2017 Share Posted November 26, 2017 (edited) First batch of stock made! Two to go, but I'll make it as I need it, since my freezer is tiny. Soup Monday night for dinner. I also froze 4lbs of turkey. Raw cranberries freze well, but I've never attempted to freeze any part of T'giving dinner exvept the meat. By day 3, all leftovers are gone here! Edited November 26, 2017 by ScoutTN Quote Link to comment Share on other sites More sharing options...
Bootsie Posted November 26, 2017 Share Posted November 26, 2017 I have frozen cornbread dressing in the past--mine was a fairly dry stuffing to begin with. I then reheated it with a bit of stock mixed in. It lost some of its texture when frozen, but other than that it was fine. Quote Link to comment Share on other sites More sharing options...
Seasider Posted November 26, 2017 Share Posted November 26, 2017 This year I threw away our carcass. It’s just my husband and I and our 18 year old who is t find of turkey. So ladies - I pitched the carcass of a 24 pound turkey. First time ever. Likewise. I mean, it was a clean carcass as I pulled off all the meat for gumbo and pot pie and omelets, but no bone broth this year. I've had a busy weekend and didn't want to deal with another pot going. Quote Link to comment Share on other sites More sharing options...
ktgrok Posted November 26, 2017 Share Posted November 26, 2017 Google says you can freeze stuffing but only for 1 month Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted November 26, 2017 Author Share Posted November 26, 2017 I trust you guys way more than google! I may freeze it for a dinner sometime the next few weeks. It was some pretty inspired stuffing, but we’re officially done with that meal. When I can’t deal with the stock, I just freeze the bones for some other time. I also occasionally freeze extra carrots, onions, or celery while it’s still good and then when the mood strikes I make a bunch of stock. I have a new pressure cooker so I felt like playing with it :-) 1 Quote Link to comment Share on other sites More sharing options...
Soror Posted November 26, 2017 Share Posted November 26, 2017 (edited) I had a chicken carcass already in my frig that needed to be dealt with first so I made that Friday and made soup yesterday, the broth was absolutely perfect, I can't wait for leftovers today. I put my turkey bones in the freezer. Most of my turkey was ate at the inlaws but the bit that is left will be cooked in a pot pie (or that is the plan). Edited November 26, 2017 by soror Quote Link to comment Share on other sites More sharing options...
Carrie12345 Posted November 26, 2017 Share Posted November 26, 2017 The kids and dh cleaned up after dinner while I laid down to rest. The next morning, I realized I hadn't seen the carcass in the fridge and was on the verge of a freak out! With my fingers crossed, I opened the freezer, and there it was. Huge sigh of relief! I haven't had a chance to get to work on it yet. Quote Link to comment Share on other sites More sharing options...
Lady Florida. Posted November 26, 2017 Share Posted November 26, 2017 When I can’t deal with the stock, I just freeze the bones for some other time. I also occasionally freeze extra carrots, onions, or celery while it’s still good and then when the mood strikes I make a bunch of stock. I have a new pressure cooker so I felt like playing with it :-) I often freeze the bones when I make a whole chicken but don't feel like making broth just yet. I also save vegetable scraps (peels, ends that were cut off, etc. - all cleaned) and use them in my broth or stock. Quote Link to comment Share on other sites More sharing options...
Lizzie in Ma Posted November 26, 2017 Share Posted November 26, 2017 Heartbreaking news on that front. The stock was on, it was golden and gorgeous and smelling amazing. I left it to cool before putting it in the fridge and went to bed assuming dh would put it in the fridge. He didn't. I had to throw it out. In doing so, I was pouring it into a bag and the bag slipped and it went everywhere including down my cooktop, which I then had to take apart to get to the mess. And now I have no soup. :( Quote Link to comment Share on other sites More sharing options...
AnnE-girl Posted November 26, 2017 Share Posted November 26, 2017 I froze our carcass because our weather has been too nice this weekend to stay home all day while it simmers. I’ll make stock some cold grey day that will be coming all too soon. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted November 26, 2017 Author Share Posted November 26, 2017 I froze our carcass because our weather has been too nice this weekend to stay home all day while it simmers. I’ll make stock some cold grey day that will be coming all too soon. Even though I have a pressure cooker and stock is done in an hour, I still tend to wait for a cold day to make soup and bake bread. It’s just cozier that way. â›„ï¸ Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted November 26, 2017 Share Posted November 26, 2017 I have to get off my arse and make some. I threw the bones in the freezer so they are waiting for me. Quote Link to comment Share on other sites More sharing options...
regentrude Posted November 26, 2017 Share Posted November 26, 2017 I always made stock when I had a turkey carcass, because that is the frugal thing to do, right? And then I never used it up because I don't actually like the taste. And ended up throwing it out before the next Thanksgiving. Not this year. Didn't even bother with the turkey. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted November 26, 2017 Share Posted November 26, 2017 got it brewing in the IP right now The bones froze in a crazy configuration so I had to first heat them up so I could squash them into the pot. Smells good! Quote Link to comment Share on other sites More sharing options...
PuddleJumper1 Posted November 26, 2017 Share Posted November 26, 2017 (edited) Hubby checked that box off yesterday. Love the smell of turkey stock bubbling on the stove. Edited November 26, 2017 by PuddleJumper1 1 Quote Link to comment Share on other sites More sharing options...
Lady Florida. Posted November 26, 2017 Share Posted November 26, 2017 Mine is simmering now (I cooked the turkey breast early this morning). I have a crock pot and an Instant Pot but decided to go old school. It's simmering on the stove in my big soup pot. Turkey noodle soup for dinner tonight. Quote Link to comment Share on other sites More sharing options...
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