Homemade Turkey Stock (Bone Broth)

Homemade Turkey (and Chicken) stock has so many health benefits.  Helps fight colds and flu, and tastes amazing.  It also freezes well!  So once you've gotten all the meat you want off of the bones, throw the carcass, and whatever scraps on the plate, and throw them in your crockpot.  Fill the pot with water and turn it on high.  Let it cook for the better part of a day (I let it go overnight).  Drain the liquid through a mesh strainer to separate the bones and meat pieces from the liquid.  Put the liquid in the fridge for 24 hours.  The next day the fat will all float to the top of the stock.  You will need to scrape the fat off the top of the stock.  After you do this, you can pour the stock into freezable containers and freeze.  Or use immediately to make Turkey noodle soup :)

New Blog Post and recipes for before, during and after Thanksgiving!!!

The Holidays are right around the corner.  I love to cook at this time of the year, because all of the flavors I love so much are focused on.   I used to get so carried away with easy-to-make, processed, junk at this time of the year that I would always gain weight and then regret it.  Not this year!!  I am focusing on making most of my dishes completely clean, using fresh, nutritious ingredients.  Sure I will save some room for a few tasty, not so clean treats, but everything in moderation, right?

Now, one small problem I have is that, while Thanksgiving and Christmas dinners are at my house this year, everyone still wants my Mom’s traditional food.  I have been warned not to “play around” or “alter” anything that my Mom will be making.  Ok, I get it, its tradition, and it is only one meal.  So I am in charge of breakfast (brunch, since we usually don’t have dinner until 7 p.m.), dessert, a side-dish or two and also the Cranberry sauce, so I still get my hands in here.  And believe me, there will be no can-ring, gelatinous, red load of corn syrup sitting on my table this year!!!!

And of course, my Mom is all about making the food healthier, so since my Mom is the only one in my family to read this blog, I can safely say that I will get my hands on her dishes, as well  J

Most importantly, I am in charge of the leftovers, so that is where I am really going to focus in terms of this blog and the recipes I have for you.  I have tried a few things this week using chicken I had, rather than cooking a whole turkey.  I have a few incredible recipes for leftovers that I will be posting on this blog and the Facebook page.  I am so excited about the Chicken Shepard’s Pie, not only was it delicious, it was a huge hit!!!  .  I also made Quesadillas, Noodle Soup, and tacos.  

Here are the links for each recipe:

Clean Eating Thanksgiving Side Dishes:

Brussels Sprouts Au Gratin - http://stefanie165.blogspot.com/2013/11/brussels-sprouts-au-gratin.html

Cranberry Sauce - http://stefanie165.blogspot.com/2013/11/clean-eating-cranberry-sauce.html

Clean Eating Thanksgiving Brunch Dishes:

Bacon, Cheese and Veggie Frittata - http://stefanie165.blogspot.com/2013/11/bacon-goat-cheese-and-veggie-frittata.html

Sweet Potato Hash - http://stefanie165.blogspot.com/2013/11/sweet-potato-hash.html

Clean Eating Thanksgiving Leftovers:

Chicken Pot Pie/Shepard’s Pie - http://stefanie165.blogspot.com/2013/11/turkey-shepards-pie-thanksgiving.html

Turkey Noodle Soup - http://stefanie165.blogspot.com/2013/11/turkey-noodle-soup.html

I’m running out of time, so I will have to leave you with only these recipes for this blog post, but I am sure I will come up with a few more before Thanksgiving and I will be sure to post.  I also have to let you know about those tacos ;)

Turkey Noodle Soup

A few weeks back I was so sick, and craving a hot bowl of chicken noodle soup.  This was the recipe I used and it was so delicious.  Since I am calling this a leftover recipe, I will be using Turkey.  But note that you can use chicken should you decide to use this recipe at another time.

Turkey Noodle Soup

Ingredients:

1 tbsp Extra Virgin Olive Oil

2 Quarts of Chicken or Turkey Broth (that would be 2 32oz boxes)

3 or 4 large carrots, peeled and sliced

2 celery stalks, diced

1 large onion, diced

3 cups cooked turkey

½ pound whole wheat pasta (I used penne)

½ cup grated parmesan

Salt and pepper to taste

Directions:

In a Dutch Oven or Stock Pot drizzle the olive oil.  Saute the onions, celery and carrots until tender.  Add the stock and bring to a boil.

Stir in the turkey and the uncooked noodles.  Cover the pot and turn it down to a simmer.  Simmer for 15-20 minutes until the noodles are tender.  Stir in the parmesan cheese.

Garnish with more parmesan.

This recipe was even better the next day because the starches from the noodles caused it to thicken.  It was like a homestyle noodle dish, without all the heavy cream.

Turkey Shepard's Pie - Thanksgiving Leftover Ideas

This recipe is probably my proudest culinary dish because not only did my Dad and my Nephew like it, they had seconds!!!  (Both never like anything new, or anything creative or anything not what they have always eaten lol)  For them I did cook this in a premade pie crust (though that isn’t clean unless you make your own crust).

I originally made this with chicken, but am posting in the Thanksgiving Leftovers post, so we will use turkey.  But know that you can always substitute with chicken.

You will also want to make extra gravy, which I had included the recipe for below this recipe.

Turkey Shepard’s Pie

Ingredients:

4 oz bacon

1 tbsp butter

1 large or 2 small shallots

2 medium carrots, peeled and diced

1 tsp dried thyme

½ tsp kosher salt

½ tsp pepper

¼ cup whole wheat flour

2 ½ cups low sodium chicken broth

¼ cup heavy cream

3 cups leftover turkey meat, shredded or cut into pieces

1 cup peas

½ cup corn

1 tbsp corn starch

2 tbsp water

2 cups leftover mashed potatoes

Directions:

Preheat oven to 400 F

In a large saucepan, add the bacon and cook, stirring occasionally, until brown and crispy, about 8 minutes. Pour the bacon and any cooking juices onto a paper towel-lined pate. Add the butter, shallots, carrots and thyme to the saucepan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the carrots are tender, 6 to 8 minutes. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the chicken broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the mixture thickens, about 3 minutes. Add the cooked bacon, heavy cream, turkey, peas, corn, and the remaining salt and pepper. In a small bowl, add the cornstarch and water and stir until mixed.  Add mixture to the pan.  Simmer for 3 minutes until heated through.

Transfer filling to a baking or pie dish.  Top with the mashed potatoes.  Bake for 20 minutes until potatoes are heated through.

For additional gravy:

Add a little butter and 2 tbsp of flour to a small pot.  Stir until mixed over medium heat.  Add 1 ½ cups chicken broth, 2 tbsp heavy cream, a pinch of salt, pepper and thyme.  In a separate, small bowl mix cornstarch and water.  Add mixture to pot and simmer 3 minutes.

Sweet Potato Hash

What I love about this recipe, other than it’s super easy and always a hit with my Dad every time I make it, is that it can be made the night before and cooked the next day J

If you are not familiar with a Frittata, it is basically a crustless quiche, though a quiche is made with heavy cream to give it custard like consistency.  Frittatas are usually cooked on a pan on the stovetop, but I bake mine in the oven.

Sweet Potato Hash

Ingredients:

1 cup diced red pepper

1 cup diced onion

½ tsp dried thyme

1 tbsp olive oil

1 pound sweet potatoes or yams (about 3-4 potatoes, peeled and diced)

4 slices center cut bacon

Directions:

In a large skillet, cook your bacon.  Once cooked, remove bacon from the skillet and place on a paper towel lined plate.  Add the onions and peppers to the pan (using the bacon grease as your cooking fat). 

I like to put my diced potatoes in the microwave for about 3 minutes to soften them a bit before frying, but this is not a required step, it just cuts down on the cooking time.

Add the olive oil and the potatoes to the frying pan.  Add the thyme.  Stir and cover. Cook on medium heat, stirring occasionally for 15- 20 minutes.

Serve with a slice of Frittata or with a poached egg on top J

Bacon, Goat Cheese and Veggie Frittata

What I love about this recipe, other than it’s super easy and always a hit with my Dad every time I make it, is that it can be made the night before and cooked the next day J

If you are not familiar with a Frittata, it is basically a crustless quiche, though a quiche is made with heavy cream to give it custard like consistency.  Frittatas are usually cooked on a pan on the stovetop, but I bake mine in the oven.

Bacon, Goat Cheese and Veggie Frittata

Ingredients:

2 cups chopped mushrooms

1 cup diced red pepper

1 cup diced onion

½ tsp herbs de Provence

Olive Oil Spray

8 eggs, lightly beaten

1 ½ oz goat cheese crumbles

½ oz parmesan, grated

Directions:

Preheat oven to 350°F

In a large skillet, cook your bacon.  Once cooked, remove bacon from the skillet and place on a paper towel lined plate.  Add the mushrooms, onions and peppers to the pan (using the bacon grease as your cooking fat). 

Mist a baking dish or pie dish with Olive Oil Spray, and then add the veggie mixture to the dish.  Add the bacon.  Cover the veggies and bacon with the beaten eggs.  Drop in the goat cheese crumbles and sprinkle with grated parmesan.

Cook for 25 minutes or until set.  Serve warm or cold.

Brussels Sprouts Au Gratin

Want to get the kids to eat Brussels Sprouts??  Want to get YOURSELF to eat your Brussels Sprouts?? LOL  You can, by adding CHEESE J

I am a huge fan of almond milk, it’s the only milk I drink and use in baking, but I prefer to use whole cow’s milk for this recipe.

Brussels Sprouts Au Gratin

Ingredients:

2 pints of Brussels Sprouts (trimmed and cleaned)

3 tbsp of butter

3 tbsp whole wheat flour

2 cups milk, at room temperature

5 oz of Gruyere cheese, grated (about  1 cup)  (Feel free to substitute whatever cheese you like, I just love Greyure, it’s a French version of Swiss cheese, no holes, and doesn’t smell like feet J )

Directions:

Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook 5 to 7 minutes, until bright green and beginning to soften; drop into a bowl of ice water to stop the cooking process.

Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in the milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Add 3/4 of the cheese, and stir until melted and smooth. Season the sauce well with salt and heavily with pepper.

Halve the Brussels sprouts and put them in an even layer in a 2-quart baking dish. Pour the sauce over the sprouts, and evenly top with the remaining cheese. Bake in the center of the oven 10 to 15 minutes, until golden and bubbling on top.

Clean Eating Cranberry Sauce

This is going to be almost as easy as using that can-opener, but the rewards are so much greater!!

Clean Eating Cranberry Sauce

Ingredients:

12 oz bag of fresh cranberries (about 3 cups)

½ cup of honey, maple syrup or agave nectar (I prefer maple syrup)

1 cinnamon stick (this is preferred, but if you can’t find any, use about a tsp of ground cinnamon)

1 Orange (for zest and juice)

½ cup of water

Directions:

Place cranberries, sweetener of your choice, cinnamon stick, and water in pot and turn the stove on (WOW, you are almost done! Lol)  Zest the orange into the pot.  Then cut and squeeze the juice from the orange.  Cook over medium-high heat until boiling.  Once it is brought to a rolling boil, turn the heat down to a simmer.  Stir more frequently towards the end.  The longer it simmers the thicker the sauce, but be sure not to let it burn.  Pay closer attention during the last 15 minutes.