Wednesday, October 10, 2012

Zucchini & Turkey

Mmm.  Zucchini loaf.  This is the second batch of four loaves I've made this year.  I picked up this wonderful Tupperware container at my friend's house.  She was going to give it to the goodwill.  (insert my jaw dropping)  It fit all four loaves, which I've cut in half and wrapped individually.  Zucchini loaf with almond butter makes an EXCELLENT snack, or lunch with a side of soup.

Speaking of soup... turkey stock.  Over 6 quarts.  Simmering with an egg white and crushed egg shell, to clarify the stock.

Do you ever start doing things that make you look in the mirror at night and ask yourself:  "Are you nuts???".  I was at the grocery store on Saturday, picking up a few things to do some baking, when my eye caught the sign that said FRESH TURKEY.  A few things flitted through my brain.
  • the pink slime and glued meat stories that I've heard.  If you don't know what these are, click on the links.
  • the current X L Foods e.coli beef recall
  • my lovely new food grinder attachment for my Kitchenaid stand mixer
  • the shopping list stuck to the fridge that has chicken stock written on it
  • the recipes in the Looneyspoons cookbook that call for ground turkey
After I saw the sign, and all these ideas zipped through my head, I kept on walking down the aisle to get my yogurt.  Then I turned around and returned to the turkeys.  I picked one up and put it back down.  Then I picked up another one.  And put it back down. I thought about our fridge and how it is totally jammed full, now that the niece & her b.f. have added their foodstuffs to it.  Then I thought about how turkeys won't be back in the stores until Christmas.  And... I put a turkey in my cart.

I spent Sunday afternoon workin' the turkey.  Hah - sounds like a country song.  :-)
I cut it in half - top half, breast meat, went back in the fridge for roasting on Monday.  The bottom half, legs and wings got deboned, and the meat was ground up into about 5 1/2 lbs of meat for the freezer.  I have to say, I loved my grinder/food mill when I did the tomato sauce, but it was a little anemic with the turkey meat.  If this becomes a new habit I may have to look into some better equipment. I may also have to look into a rubber room for myself.  But I digress.  So, my little purchase (OMG, $46.00.  Are you kidding me???) netted:
  • 6 + quarts of stock
  • 5 1/2 lbs ground turkey
  • roast turkey meals (served 7 portions so far, plus two more ziplock bags in the freezer).
  • the satisfaction of knowing that if there is any food poisoning going on around here, it is going to be done by me.


  1. Hi Helen,
    How do you remove the crushed egg shells from your stock, please? Thanks, Christine

  2. Boil the stock with egg white & shell for three minutes, then simmer for another 10 minutes. Strain through 3 layers of cheesecloth.

  3. Hi Helen,
    Thanks for your reply. I thought there was a chance it was not going to be "hard work". You are a great cook, by the sounds! regards, Christine


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