Bubble, bubble, toil and gobble

[jducoeur]

There are so many ways in which a big pot of boiling turkey carcass is a good thing:

• It reduces waste, putting as much of the bird as possible to use.


• It makes the house smell of boiled turkey, a distinctly homey and holiday aroma.


• It humidifies the house, benefiting my poor abused sinuses.


• It means that we'll have triple-strength turkey stock to put into the freezer at the end.


• And it means that we'll have lots of leftover, boiled-off meat, forcing us to make msmemory's famously excellent turkey pie. (I was very amused when we finally got around to trying Harrow's, and I realized that it's about half as good as what I'm used to.)

A fine collection of reasons why I so particularly like the day after Thanksgiving...

Comments

[loosecanon.livejournal.com]

Is the recipe for this pie available?
No worries if it's not posted already, I just love home cooking.

[msmemory.livejournal.com]

It's not posted anywhere, because it's a little flexible.

Make a roux of flour and butter/margarine. Add chicken stock, milk, and perhaps more flour until you have a chicken sauce. Bring to a boil, simmer briefly, then remove from heat.
Fill a shallow casserole dish with a jar of pearl onions (drained), a can or two of mushrooms (drained), a can of small white potatoes (drained). Maybe other veggies if you have room (carrots, peas, etc.) Also a whole bunch of boneless cooked chicken morsels (2-3 cups?). Pour in the sauce. Cover with a piecrust (storebought will do fine). Prick the pie crust, and crimp the edges to control leakage. Bake 40-60 minutes at 375 F until the crust is nicely browned and crispy but not burnt.

[loosecanon.livejournal.com]

Thank you very kindly!
I used my shreds to make pelmeni, little dumplings. A pie will be very nice for the next bird.