Homemade Turkey Stock

Making turkey stock

The heart of many great dishes is a rich stock. This recipe makes about 8 cups of rich turkey stock which can be used in many ways, including soups, sauces and gumbos.

Making turkey stock
Sweet Daddy D's Homemade Turkey Stock
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Rating: 5
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The heart of many great dishes is a rich stock. This recipe makes about 8 cups of rich turkey stock which can be used in many ways, including soups, sauces and gumbos.
Servings Prep Time
8 Cups 30 minutes
Cook Time Calories per Serving
4 hours 124
Servings Prep Time
8 Cups 30 minutes
Cook Time Calories per Serving
4 hours 124
Making turkey stock
Sweet Daddy D's Homemade Turkey Stock
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
The heart of many great dishes is a rich stock. This recipe makes about 8 cups of rich turkey stock which can be used in many ways, including soups, sauces and gumbos.
Servings Prep Time
8 Cups 30 minutes
Cook Time Calories per Serving
4 hours 124
Servings Prep Time
8 Cups 30 minutes
Cook Time Calories per Serving
4 hours 124
This is What You Need
Herb Bundle
This is What You Do
  1. Preheat the oven to 425 degrees. Prepare a heavy baking sheet with nonstick spray or a light coat of vegetable oil.
  2. Pull all the meat off the carcass from a leftover turkey. Reserve the meat to add to gumbo later. Break the bones into manageable pieces and place them along with the back, neck and giblets (if available) on the baking sheet. Roast in the 425 degree oven for 20 to 30 minutes.
  3. While the turkey bones are roasting, cut the onion and bell pepper in half and the celery and carrots into 1" to 2" pieces. Tie the fresh herbs together with butcher twine and place the black pepper corns in a garni bag or wrap in cheese cloth.
  4. Heat the olive oil in a large stock put until shimmering. Add the vegetables, cut side down to the oil and saute until starting to brown. Add the ham hock, bay leaves and herb bundle-stir well so everything gets a hit of olive oil.
  5. Remove the turkey carcass from the oven and add the bones to the stockpot, making sure to add any juice and fond that had developed while roasting the bones. Stir well to incorporate all the ingredients.
  6. Throw in the black pepper corns and 24 cups of cold water into the stock pot and stir to make sure everything settles.
  7. Bring the stock pot to a rolling boil for about 10 minutes, then lower to a simmer.
  8. Continue to simmer for a total of three hours, covering the pot occasionally to control the evaporation.
  9. Skim off any scum that developed on top and discard.
  10. When finished, remove everything with a large slotted spoon and strain the stock through cheesecloth into a container.
Recipe Notes

This is  the perfect use for a leftover turkey carcass. Make sure to strip as much meat off as you can and use it in whatever the final dish is.

Most fresh or frozen turkeys come with the neck, heart, gizzards and liver-this is call the giblets. They will be in a bag stuffed into the cavity of the bird. Take those out and use them in the stock.

Roasting the bones is optional but enhances the flavor of depth which isn't there if you don't roast them.

Use whole black peppercorns. If you can get one of those little garni bags or use some cheese cloth to tie them together, you won't have to be concerned that someone will bite into a peppercorn.

This stock can be refrigerated for about four days and frozen for about six months. Same with the carcass. If you can't use it right away, a couple of days in the fridge, then freeze it for up to six month. few months.

Nutrition Facts
Sweet Daddy D's Homemade Turkey Stock
Amount Per Serving
Calories 124 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 22mg 7%
Sodium 57mg 2%
Potassium 382mg 11%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 4g
Protein 7g 14%
Vitamin A 72%
Vitamin C 70%
Calcium 6%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Mirliton Crab Bisque

Mirliton Crab Bisque with crab meat in a bowl with three mirlitons

Mirliton-the wrinkly green vegetable, found in family gardens and farmers markets all over South Louisiana. This versatile and unique squash is a staple of Louisiana, served many ways-pickled, casseroles and stuffed. My favorite is this wonderful Mirliton Crab Bisque. The mirliton’s mild flavor is a perfect vehicle for the succulent and rich crab meat and unique spice blend of nutmeg, allspice and cardamon. Perfect for an appetizer or the main course, served with crisp french bread and a green salad.

Mirliton Crab Bisque with crab meat in a bowl with three mirlitons
Sweet Daddy D's Mirliton Crab Bisque
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Rating: 5
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Mirliton Crab Bisque-the mirliton's mild flavor is a perfect vehicle for the succulent and rich crab meat and unique spice blend of nutmeg, allspice and cardamon in a creamy, rich bisque. Perfect for an appetizer or the main course, served with crisp french bread and a green salad.
Servings Prep Time Cook Time Passive Time Calories Per Serving
8Servings 30Minutes 1Hour 30Minutes 542
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Slice the mirlitons in half, lengthwise and poach in salted water for about 45 minutes until very tender when probed.
  2. Remove from the water and allow the mirlitons to cool, then remove and discard the seed and scoop out the meat with a spoon.
  3. Chop the mirliton; set aside until needed, but reserve about ¼ cup of pieces to add to the bisque at the end.
  4. Melt butter in a heavy bottom dutch oven over medium high heat until bubbly
  5. Add yellow onions and celery and saute until the onions are starting to clear-about 5 minutes.
  6. Add green onions and saute for another 2 minutes.
  7. Add the flour and mix in thoroughly, stirring constantly to make a blond roux-about 3 minutes; don't let the roux brown,
  8. Mix in the creole seasoning.
  9. Add the carrots, stir to coat with the roux, then add in the mirliton and stir everything together very well.
  10. Lower heat and allow everything to simmer for about 10 minutes while the mirliton releases some of its liquid. Stir often and mash some the mirliton with your spoon while you stir.
  11. Increase the heat and add the stock and the wine.
  12. Mix well and bring it to a boil. Then reduce the heat and maintain a heavy simmer for about 20 minutes while it thicken. Stir often.
  13. Test to make sure the carrots are soft, then using an immersion blender, smooth out the bisque, making sure to get all the carrots and mirliton pieces.
  14. Add in the heavy whipping cream and stir together until it is all incorporated. Mix in about half of the spice blend and 1 teaspoon of salt.
  15. Add in the crab meat making sure not to break it up. Add the reserved mirliton pieces and carefully blend everything together well.
  16. Now that the crab meat is in, taste it again to check the seasonings. Add more of the reserved spice blend and salt if needed.
  17. Serve this in a cup as an appetizer, or in bowl as an entree. Some nice saltines or crispy french bread go well with the bisque as does a nice green salad.
Recipe Notes

Mirlitons are also called chayote or alligator pears. They will vary in size but  you want about four cups of prepared mirliton meat for this recipe.

Have some extra stock in reserve in case the bisque needs to be thinned out. Vegetable or chicken stock are an excellent substitute for seafood stock.

This recipe makes about 8 full size servings (bowls) or 12 appetizer size servings (cups)

Nutrition Facts
Sweet Daddy D's Mirliton Crab Bisque
Amount Per Serving
Calories 542 Calories from Fat 423
% Daily Value*
Total Fat 47g 72%
Saturated Fat 29g 145%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 188mg 63%
Sodium 628mg 26%
Potassium 374mg 11%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 4g
Protein 14g 28%
Vitamin A 117%
Vitamin C 21%
Calcium 9%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Cajun Shrimp and Cheesy Grits

Shrimp and Grits in a green bowl with parsley
Cajun Shrimp and Cheesy Grits
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Rating: 5
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Fresh shrimp, sauteed in a buttery, savory sauce of onions, peppers and garlic, with a touch of tomato paste and creole spices, ladled over creamy, cheesy grits. Heart warming goodness from the South!
Servings Prep Time Cook Time Calories Per Serving
4Servings 20Minutes 20Minutes 765
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Peel, de-vein and the rinse shrimp; pat dry; sprinkle on 2 tablespoons creole seasoning and set aside. Slice the onions and green peppers and chop the garlic. Measure out all other ingredients. Prepare the grits.
Prepare the Grits
  1. Bring 2 cups of water to a heavy boil. Grate cheese and set aside.
  2. Add kosher salt and gradually whisk or stir grits into boiling water, stir or whisk until grits are dispersed and not lumpy.
  3. Lower the heat to a simmer, cover pot and simmer for about 15 minutes. Get started on the shrimp while these cook.
  4. Remove the lid, stir well and taste. If al dente, add the butter and Gruyere cheese. Stir vigorously to combine all ingredients until smooth and creamy. If the grits are a little hard still, leave a low fir on for another 5 minutes.
  5. Replace the cover, remove from heat and let sit until the shrimp are ready.
Prepare the Shrimp
  1. Place a large saute pan or cast iron skillet over medium high heat. Melt 4 tablespoons of butter until bubbly.
  2. Add sliced onions and peppers-sautée until soft, about 5–6 minutes
  3. Add garlic, green onions and about ¾ of the Herb and Spice Blend, mix well and continue to sauté until aromatic-about 2 minute.
  4. Increase heat to high and add the shrimp; sauté for about 2 minutes, turning over midway through.
  5. Add the tomato paste and mix it in very well while continuing to saute another 2 minutes (approximately).
  6. If needed, deglaze the pan with a little of the stock before moving on to the next step.
  7. Mix in about ½ to ¾ cup of the seafood stock (reserve the remainder), the lemon juice and the Worcestershire. When that's mixed in, add 2 tablespoons of butter. Shake the pan back and forth and continue to simmer as the butter melts and the sauce thickens slightly. Don’t over cook the shrimp, no more than about 5 minutes.
  8. Taste a few times to check if it needs more spices, remember the shrimp will soak up some spice so its OK to be a little over spiced at this stage. Add more of the reserved Herb and Spice Blend or stock, if needed.
  9. Stir the cheese grits vigorously then place a healthy spoonful in a shallow bowl or plate, spoon the shrimp over the cheese grits and serve immediately.
Recipe Notes

If you are buying head-on shrimp, you'll need to buy about 1 1/4 to 1 1/2 pounds to end up with 1 pound after the shells are removed.

If you can't find seafood stock, just substitute chicken stock and it will be just fine.

Substitute Quick Grits if you want them done a little quicker! Just follow the directions on the package.

Gruyere cheese is creamy when melted and a slightly sharp. Try some sharp or mild cheddar cheese if you prefer, or no cheese at all.

I always think its best if you grate your own cheese, but if you are crunched for time, or just prefer, use some pre-grated cheese.

Many commercial creole seasonings and stocks contain salt, some have quite a bit. This recipe was developed a stock that contains salt and a creole seasoning that does not contain salt. Whatever you use, make sure you taste while cooking before adding salt so you get it the way you like it.

Nutrition Facts
Cajun Shrimp and Cheesy Grits
Amount Per Serving
Calories 765 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 26g 130%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 296mg 99%
Sodium 1192mg 50%
Potassium 784mg 22%
Total Carbohydrates 46g 15%
Dietary Fiber 6g 24%
Sugars 9g
Protein 46g 92%
Vitamin A 78%
Vitamin C 138%
Calcium 78%
Iron 45%
* Percent Daily Values are based on a 2000 calorie diet.