It's really all about the turkey.

I've been using Facebook a lot recently and realized it's essentially microblogging, but all the comments come from people I know.  Which is fun.

It's Thanksgiving weekend and I am making stock and watching Ewan McGregor motorcycle across Mongolia.

It was a nice Thanksgiving, with the two women who run my LYS and their family letting me hang out.  Many experiments with gluten free Thanksgiving foods - I think it's funny how we blame the turkey for the post meal coma when we've just eaten ALL THE STARCH - my stuffing is coming along, but I haven't found a good GF bread for that yet.  

My dissatisfaction with my stuffing made me go look up my great grandma's recipe, so I think I'll be able to improve.  Though it may take me til next Thankgiving to digest what I've eaten over the past 3 days.

And now I'm making stock.  I stuffed in the turkey breast carcass (I cooked my own for "leftovers") (my first roast Turkey; today I am a woman) and some bonus chicken wings and legs, and all the leftover herbs, garlic and veg from the crisper and cooked it for 9 hours and now I've stipped out the bones and put them in more water to see if I can get a jelly stock from the marrow.  It's mostly curiosity.

Of all the magics that you can perform with time, soup making is the most magical to me.  Put a bunch of kitchen trash in water and take out.....food.  Delicious, delicious food.

Half the stock I made last night is in the freezer and half is in the dutch oven because it's time for Bowl of the Wife of Kit Carson Soup.  Even when I was a little girl it bothered me that it was Wife of Kit Carson.  So I looked it up - her name was Josefa and she married Kit Carson when she was 14 and he was 34, and had a jillion children and this soup - turkey stock, adobo chiles, chickpeas, rice, jack cheese and avocado - is not her original recipe but is characteristic of the American west and is also DELICIOUS.

Here's a link: http://www.food.com/recipe/bowl-of-the-wife-of-kit-carson-turkey-leg-soup-with-chickpeas-483078

Though since I started with a carcass I'm using this mostly as a guideline.  You can make it with chicken too, but for me the whole point is the adobo-spiced turkey stock.

Ewan McGregor is in Alaska now and I'm going back to my knitting.  Happy Thanksgiving.

 

 

Comments

[Jeanne]

The name of it alone is pretty good, but oh my, that soup is delicious. Thanks for the tip!

I made a slightly simpler version, with chipotles --

http://www.cookingclub.com/Community/Forums/aft/31040

[Jen]

Blog. Blog. Blog. Book. Book. Book.

[Jen]

Blog. Blog. Blog.

[Vicki]

I loved Long Way Round -- Long Way Down, too, but Round most. It was a GF bread that contributed to pushing me into just giving up grains altogether! Mmm, soup.

[Lynn in Tucson]

That soup is haunting me.

[donna lee]

How about cornbread and sausage stuffing? Depending on how you made the cornbread, it could be gf.

[enjay]

I'm sorry that I don't know you, and rarely comment, but I do enjoy your blog quite a bit. I'm also making stock tonight. I roasted a turkey on Thanksgiving and froze the leftovers, then cooked another one today. This afternoon I made stock from the bones of the one I cooked Thurs and used that to can the one I cooked today. The next step is to make stock from the one cooked today and can it, along with the leftover stock from earlier. I make stock in my pressure canner, so I had to take turns LOL

[Susan aka paintermom]

I make a GF bread in the bread maker with sorghum and brown rice superfine, tapioca flour, potato starch, and chestnut flour. It made a great stuffing.

[Anna]

Fun for you, but so sad for those of us who miss you and aren't your FB friends...

The soup sounds great!