Mandie's Dinner Diner

September 3, 2010

Good ole’ turkey dinner

Filed under: Poultry, What's for Dinner? — ruralmomof3 @ 8:46 am

There is nothing better than a good ole’ turkey or chicken dinner after a long day or, at our house, after a long morning for you lunch! We raise turkeys (and chickens, ducks, and rabbits- they are all interchangeable around here). And there is always plenty of “leftover” meat. When I cook a turkey, we eat what we want and then I freeze the leftovers with a little broth. Sometimes I’ll freeze a whole breast but usually it’s bits and pieces cut up. Freezing it with broth helps keep it from getting freezer burned and will make it easier to re-heat. The nice thing is that you can heat up some turkey rather quickly if it’s leftovers from your freezer! My good ole turkey dinner menu usually is:

Turkey w/ gravy
Mashed Potatoes
Corn or Green Beans
Bread n Butter or Stuffing if I have time and have the ingredients.

You might’ve noticed that gravy was mentioned with the turkey instead of the potatoes. That’s how I re-heat the turkey! That broth I mentioned before is the gravy base. Once the turkey is thawed and the broth is boiling, I mix up a little flour or cornstarch with some water or milk (1/4 c. flour to a cup of liquid or 2-3 Tbl cornstarch to a cup of liquid) and pour that in with the boiling leftovers. Stir this frequently on medium heat until the gravy turns clear (w/ flour, it won’t clear but will change slightly). Lower heat and cover until ready to serve. If your gravy is a too thin, mix up some more flour/cornstarch w/ liquid only use 1/4 or 1/2 the original amount. Stir until thickened. Serve over mashed potatoes.

Mashed potatoes from scratch are quite simple really. Wash, peel, and quarter as many potatoes as you need (1 med. potato per person or 1 large for 2 people). Cover with water and bring to boil. Cook them with as a high of heat as you can w/o it boiling over until they are soft when pierced with a fork. If you are in a hurry, cut them into smaller pieces or thinner pieces and they’ll cook faster (10 min vs 20 min). Drain the water off, add salt/pepper and milk (start with 1/4 c and add more as needed to get your consistency). Mash with a potato masher or use a mixer. I also add a little butter to mine. If you need to make mashed potatoes ahead of time, you can keep them from getting watery by adding sour cream, cream cheese, shredded cheese or any combination of them. The added fat keeps them nice longer. You will also want to make them a little “wetter” as they will dry out in the fridge. Then just re-heat them in the oven in a covered casserole dish! You can add these extra ingredients any time and they make them especially rich and yummy!!

Stuffing? Dressing? That will be in a later post because I do not measure my ingredients and really need to give you some idea. The ingredients would be:

dry bread cubes
onion
celery
butter
sage
poultry seasoning
chicken broth

Amanda

God is good- all the time. . . . 40.gif

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