Make Ahead Meals for Thanksgiving
The weekend before Thanksgiving is usually when I start to make my turkey stock for all my Thanksgiving Festivities, this includes for the day of Thanksgiving and for all the meals I will make out of all the leftovers. I usually reserve a quart for Thanksgiving Day. I use it for mixing it into the stuffing, of course for the turkey gravy but also enough to use some in my Turkey Pot Pie and for Turkey Soup.
Make sure you have enough containers on hand and get yourself a good sieve to strain the stock and have a good large stainless steel bowl to strain the stock into. Then you can pour it into each container, let in cool (set up water baths) and then I like to cover the top of the container with plastic wrap, put the top on and then make a label with Turkey Stock written on it and the date. Will stay in the freezer for up to 6 months.
- Make 4-5 Qts.
- 2 pds. Turkey wings
- 2 tbsp olive oil, salt and pepper
- 2 onions, cut into quarters (leave skin on)
- 1 leek, cut in half
- 2 carrots, cut into thirds
- 1 parsnip, cut into thirds
- 1 turnip, cut into quarters
- 1-whole garlic bulb, top cut off
- 2-celery stalks, cut into thirds
- Handful of peppercorns
- 2 bay leaves
- Handful of fresh parsley and thyme
- Preheat oven to 450 F. On a baking sheet pan, salt and pepper wings and drizzle olive oil all over them. Roast for 30 minutes or until wings are golden. This will help make a rich stock!
- Put wings into pressure cooker and put in all the vegetables and spices. Fill to the max line. Bring to a boil and then put on lid and bring up to high pressure. Turn down heat to keep pressure stable and cook for 30 minutes.
- Then turn off heat and let pressure come down naturally over the next 30 minutes.