Clara's Special Thanksgiving Recipes

We have a special guest blogger today: Clara! She wanted to share with all of our “family members” her favorite Thanksgiving recipes and memories.

“Thanksgiving is truly one of my favorite holidays and always is an intricate mix of family traditions. My mother, Celeste, had a favorite stuffing that was uniquely hers. It is more of a spicy, garlicky meatloaf than a dressing and was made separately from the turkey. However, the turkey stock I am going to present to you is part of the recipe. My mother- in –law, Ersilia, had a giblet, nutmeg and rice based dressing that had the most wonderful smell and taste.

In our house, the turkey legs were at a premium. There used to be strikes by those who did not get the leg (Rudy Sr and Jr)! Thank goodness extra turkey legs are now more readily available. I remember when I was growing up my dad, Anthony, miraculously created four legs out of the two wings as well.

When we opened up Clara’s a new holiday tradition was born. We put all of our restaurant tables together in a big square and invite in all that needed a place to celebrate. One favorite memory is Rudy Jr. friend Chris Cobb who would almost punctually appear at 9:25 pm! He would have his family dinner and then make his way over to us! We would all look to the parking lot for Chris and his warm smile and big appetite!

I am giving you my turkey stock recipe with great love. This can be used for your stuffing, gravy or a hearty soup in and of itself. I hope you experience a bit of our Clara’s Holiday Spirit thorough this recipe.”

Step #1

12 quart stock pot

Slotted spoon or skimmer

2 gallons of cold water

Turkey backs, necks or wings or any combination approx. 4 pounds, usually two packages in store (washed in salt water before

preparation)

First, fill the stock pot with 2 gallons of cold water and place on the stove over medium high heat.

Secondly, wash your backs and necks thoroughly in salt water before adding to stock pot. Add to pot when ready.

As water begins to come to a boil, a layer of foam will begin to form. Use a slotted spoon or skimmer to remove foam. Repeat as new foam forms. As it comes to a full boil, foam will begin to subside and it will be time to add our veggies.

STEP #2

Create stock bowl with the following well-washed veggies:

1 medium onion Skin on, cut into quarter pieces

1 medium leek Cut length wise in half

(make sure to wash in between the leaves to get the dirt out)

1 pound carrots Cut off tops and tips and peel.

(We are only putting peels in first, carrots come later)

1 stalk celery Cut off bottom and tips, peel and put peels tin stock bowl

(We will use individual ribs later)

1 bunch of fresh flat leaf Italian parsley STEMS only (parsley leaves can be used for other recipes, so please don’t throw away)

optional: 1- 2 Parmigiano Reggiano rinds ( left over after grinding)

In a small bowl place:

2 tablespoons of sea salt

1 tablespoon of black peppercorn

4 bay leaves

When stock comes to full boil carefully add all veggies, peels and stems and stir. If you are using Parmigiano Reggiano rinds, add at this time as well. Add the bowl of salt, peppercorns and bay leaves.

When stock returns to full boil again, lower the heat to a low boil and allow to simmer for an 1-1 ½ hours. The liquid will reduce and the flavor will become more robust. Occasionally gently press down veggies to rotate them in the pot. Taste the broth and make sure it has the flavor you want and allow to cook longer if needed, add more salt if needed.

IMPORTANT STEP: Remember our peeled carrots and celery ribs? We are going to add them to the simmering pot in the last 15 minutes. They will become tender and add flavor. We want them cooked, but still firm. After turning off the heat, we will remove the celery and carrots with a pair of tongs and a slotted spoon, it is a bit like fishing them out, sounds tedious, but worth the effort! Put in a separate bowl to cool.

Allow soup to cool and then strain into a stainless steel bowl or another pot. Discard the veggies (not carrots or celery ribs). Turkey pieces will be quite tender and can be used for turkey soup or other recipes. So, remove meat from bones.

Now you have a very versatile base that can be used for many recipes!

To make turkey soup: Dice the cooked carrots and celery and use the meat from the turkey pieces and coarsely chop. Add favorite soup pasta (I like to use Acini di Pepe pasta) or rice for a hearty winter soup.

Some final thoughts:

This turkey stock is a great base for your turkey gravy and also can be used to baste your turkey.

CHICKEN SOUP: This recipe can also be substituted with a 4-6 pound chicken.

You can keep an ongoing stock pot bag in your freezer for parsley stems, onion, carrot and celery peels, tops and bottoms. I save them all and keep them all in little individual baggies for future use.

Thank you for sharing this memory with me and I hope you and your loved ones enjoy! Make sure to write me and let me know how you do or if you have any questions.

BUON APPETITO!

Clara

Thanksgiving, 2014

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