TURKEY DRIPPING STEW
Sunday, January 06, 2013
Let me be up front about this. This ain't diet food! When the wind is howling and the temperature's dropping, wrap yourself around a bowl of this, and all will be all right with the world!
First, you need to roast a small to medium turkey. Don't stuff it, it cooks faster and you don't want the stuffing to absorb any of the juices. I use a covered electric roasting pan, it has a rack to keep the turkey up out of the juice. I usually chop up a large white onion and throw it in the bottom of the pan, then roast the turkey. A 15 pounder takes about 3 1/2 hours at 325 F.
After it's done, raise up the rack and let the turkey drip into the pan for at least 15 minutes, longer if you don't plan on eating turkey right away. I like to let it cool for a while. Then, carve the turkey. I keep a large bowl next to me, and throw breast slices, thigh slices, and some drumstick and wing bits in the bowl. This is great stuff for sandwiches, or turkey salad, or whatever. Using another smaller bowl, I throw in skin, parson's nose, cartilage, and other bits, but no bones. Give the small bowl to your dog, he will be your friend for life. Put the "major meat" bowl in the fridge for later.
OK, now we're getting down to it! Pour the drippings into a 10 quart saucepan. Scrape out the roasting pan, that's all flavor. Strip the turkey carcass of all small bits of meat, and throw these bits in with the drippings, trying to pick out any small bones. Add 2 or 3 cups of water, then throw it on the stove on low heat. Throw in a 1 pound bag of Vigo's yellow rice, and simmer for 15 or 20 minutes, then remove from heat. Any excess liquid will be absorbed by the rice if you let it sit awhile.
Enjoy! This is high in fat and carbs, be generous with the turkey bits, and it packs in some pretty good protein, too. Nothing beats it for a cold winter's dinner!