So we come to the last bits of the big bird. You’ve got some meat left and the carcass. What to do? Of course, you know what to do…make soup! Making any soup from scratch is easy, especially turkey/chicken when you have the leftover bones. The most important step (in my opinion) is starting with a good stock. I’ve tried many different ways to make stock but the best way I’ve found, and the only way I make it, is with this oven method courtesy of my personal kitchen hero, Ruhlman.
Every Thanksgiving the one thing I look forward to most is the stuffing. I really could care less about the turkey. For me that is the vessel by which you cook the stuffing.
This is the stuffing my Grandmother (on my father’s side) made and we used to have it every year. It was one of the first recipes of hers I took from my mother. As with many grandmothers, the things she cooked were normally not written down in recipe form, it was all a pinch of this, a couple of these, etc. (as you’ll see). Thankfully, my mother recorded them as best she could when she was learning them. I had a pretty special bond with my Grandmother, we had the same birthday, and I remember her a lot around this time of year when I make this recipe and her special Hungarian Christmas “cookies” in December. (more…)