Thanksgiving week is upon us (boy, it sure crept up on me) and my frugal tip for this week is making this turkey stretch to extra meals.
After your Thanksgiving meal is finished and your turkey has cooled down, be sure and debone (or bone it, depending on which one you use, both are actually correct) it. Sit down with 2 large bowls (and maybe a good movie) and rip all the turkey off every single piece of bone. Then chop the turkey into bite-sized pieces and bag it in freezer bags of 1 cup each. I generally get a good 3 cups of meat. 1 cup is a good portion size for casseroles. I usually wait to freeze it until I have some broth from cooking the bones. Adding the broth to the freezer bags keeps the turkey meat moist and tender.
Next cook your bones. Put them all into a large stock pot with any drippings in the pan the turkey was cooked in and any gravy scraps left over and enough water to cover the carcass. Bring it to a boil, cover and reduce to as low as you can get and keep it on a slow simmer for 18-24 hours. Then line a colander with 2 layers of cheese cloth, drain the stock into a large pan and TOSS everything in the cheese cloth. This will make excellent stock that you can freeze in portion sizes that work for your family. I get enough for 2 good meals of turkey soup plus several cup size bags for using in recipes.
Enjoy your Thanksgiving and don’t forget in the midst of the busyness and hustle to GIVE THANKS! Here is my Menu Plan for this week. Please feel free to download my FREE, fully editable, Month at a Glance menu planner, my Weekly Menu Planner and my new Snacks planner.