Posts Tagged ‘ turkey ’
fried cheese with poultry and veg
The perfect lunch to use up leftovers-especially those Thanksgiving leftovers.
Slice cheese, chunk up chicken or turkey, and portion out a few leftover cooked veggies.
Heat up skillet on medium.
Lay in the slices of cheese and pile on the meat and veggies. Let it sit til the cheese is melted. Once its melted, I turn up the heat to medium-high for about a minute because I like crisp cheese.
Flip it onto a plate and enjoy.
After we’ve stripped the two rotisserie or roasted chicken carcasses of their meat to eat, I put them in a large slow cooker. I also throw in a bag of vegetable trimmings I’ve been saving in the freezer for two weeks. This means onion skins, carrot ends, celery leaves. Then I throw in a few fresh carrots and celery (or dried out or limp) and some more onion if need be and a whole garlic bulb(I smash each clove with large flat knife but also throw in the paper skin that comes off). I don’t use any seasonings because I use the broth for other meals and add the seasonings then. Then cover with fresh cold filtered water. Splash in a couple tablespoons of Apple Cider Vinegar -it coaxes the nutrients out of the bones. Let it sit for an hour and then turn the pot on low. I let mine go for about 24 hours. Then I use a large colander and a large bowl to first strain out the big chunks. Then I use a finer mesh strainer to strain it into jars. It makes approximately 3 quarts, usually more. I use them all within a couple weeks which is easy if you plan you menus.
This can also be done with leftover turkey bones.
Vintage Vittle Recipes 