I used the Turkey carcass from the Super Bowl weekend cook to make a hearty stock with. The stock consisted of adding the the Turkey with additional dark meat in a roasting pan with carrots, celery, onion, garlic cloves and a little vegetable oil. The oven was set at 425° and I allowed it to meld together for about 5o minutes(or longer), turning it a couple times. After roasting I then added to a large stainless pot along with water to cover completely, Thyme, Peppercorns. Bay leaf . The roasting pan was deglazed with Brandy Liquor and a little water and added to the stock pot. High heat until boil then covered and left on low to simmer for a couple hours.
After a couple hours the stock was ready and I separated the meat from the bones and added it all again to the stock pot along with the following fresh ingredients. I would only add that the Kale and other fresh spinach should be added near the end.
- Fresh Kale Bunch
- Fresh Spinach 1/2 Bunch
- 7 Bean Mix Raw- After 5 Hour Water Soak
- Whole onion
- Baby Carrots
- Celery seed
- Dried Cilantro
- Tony Chachere’s Cajun Seasoning (salty, added by taste)
- Garlic, Onion Powder
- Fresh Ground Black Pepper
- Fresh Cilantro (finishing herb)
When the stock pot came to a boil I let simmer again on low for a couple hours then taste tested and adjusted spice level again based on my preference. By this time the beans were fully cooked and was ready to serve. Perfect for taking a Smoked Turkey and adding fresh ingredients for making a hearty flavorful meal. I have plenty of leftovers for future meals making reheating a small portion very easy now that the major task of cooking a meal prep are finished.