Canning Turkey Stew

Apple/Onion Stuffed Turkey

After Thanksgiving dinner yesterday, I promptly filled my roaster to the top with filtered water.  I let it simmer for 12 hours+.  Getting up this morning and making my stew.  I had planned to can up several quarts of stock, but realized I'd never use it BUT already made soup!? That would be a better idea.  I put in two of my cans of green beans, two of corn, sage, parsley, onion, garlic, salt, pepper and all the miscellaneous turkey bits that came off of the carcass, plus the larger chunks of white meat turkey I had taken off of the turkey yesterday.

I've been processing the quarts all day.  Nine quarts, 1 pint.  I had my first blow out though.  After processing the first batch I could clearly smell turkey.  I KNEW a jar had broken.  Thankfully, it was just the lid.  I must not have had it on correctly.  I add some water to the rest of the broth in the jar, wiped it really good, and am re-processing it last.

PH put up 14 rafters today.  The price of wood is higher, so he wasn't able to get the 28 like he needed. It will have to wait until next weekend.

I've been washing all day, and cleaning up (as much cleaning as you can get in such a small space with no storage).  My 2 1/2 year old loves Scooby Doo, and so I have been listening to him watch his few DVDs all day.  I keep running him outside to play in the sunshine, but pretty soon I hear the "click click" of the mouse as he puts the DVD in and hits play..  Pretty smart boy!

Here are a few pictures of our holiday and canning:

Processing the Turkey Stew

Turkey Stew

Cornbread cooling to make the dressing, and peanut butter cookies with a Hershey Kiss

Thanksgiving Day!

Happy Thanksgiving!  I wanted to take this time to thank the Lord for His wonderful gift of family, His generous provision and granting me the motivation to learn new skills and to truly listen to His promptings.  Whenever I get discouraged I read Proverbs 31, and it reminds me that while others may think we are crazy for the way we live our life, there is a reason.  Whether it be economic collapse, social unrest, or the rise of the NWO prior to Christ's return, I am confident He is leading me towards a closer walk with Him, and preparing our family for safety and security in a troubled world.

PH and I have been busy (PKs too).  We built a pen to house our beloved Rottie.  She is such a good dog, but has unfortunately been led down than a less than righteous path  by one of our "pups".  Sassy was born to a stray that adopted us named Sophie.  Sassy is just like her name.  Full of sass, very lovable, BUT an instigator when it comes to the killing of chickens, kittens, chasing horses and attacking goats.  She gets Baeta (Rott) so worked up that Baeta, acting outside her character for the past six years, has changed from a trustworthy dog to a livestock killer.  We just cannot have her kill our food sources, so she has been relegated to a kennel, and Sassy has found a new home.   During the day while the livestock (horses, goats, chickens, pigs, calf) are roaming the pastures she is contained.  At night, when the livestock is penned up to keep them safe from coyotoes (and Baeta) we let her out to roam our homestead (along with our Pyr).  She is very much a guard dog, having been trained in security and we love Rottweilers.  The best dog breed we have ever owned.  We are hoping through patience and rehab (and Sassy's absence) that Baeta will once again return to her former trustworthy self.  If not, she'll spend her days in a kennel instead of roaming free to protect the homestead.

Today was a very relaxing day.  PH attached the brackets for the rafters on the upper roof today.  He is preparing to pick up a load of lumber tomorrow, in order to complete the rafters.  PD#2 was invited to a friend's for the Thanksgiving meal.  My meal was relatively simple to prepare, and I felt no rush or anxiety.  I am thankful for my new herbal medications and teas that are allowing me to get plenty of rest, and helps with my stress levels.  Last night I washed and set up the roaster, cleaned the kitchen and made a batch of cornbread to use in the cornbread dressing/stuffing.  (I grew up saying stuffing, PH's family says dressing).  So fancy like ;-)

I went shopping yesterday at Whole Foods to get ingredients for my pie (chocolate cream pie).  My mom always made this using Jello pudding and Cool Whip.  Because of my healthier eating practices I don't eat Jello but made chocolate pudding, and found an Organic, Non-GMO, Gluten Free (for PD#1) Cool Whip substitute called "Tru Whip".  I was skeptical about the taste, but no one could tell a difference!  I was very happy.  I had the rest of the ingredients for my meal as I had purchased a turkey after last Christmas and it was in the freezer.  I put it in the roaster, stuffed the cavity with onions and applies, basted the skin with olive oil and rubbed sage into it.  I cooked it on low for 4 hours and it was THE best turkey I've had in awhile.  Came out PERFECTO!  I also made mashed potatoes with gravy (for me), corn, rolls, sweet/dill pickles, olives, carrots and dressing.  Everything either organic or I canned it myself.  Even the stock I used in the dressing!  I was so proud of myself.  I have been preserving more and more food this year, and it has really helped.  Our food bill has been cut to pay for lumber, and recently our food animals.  It is a sacrifice, and has been very difficult to come up with delicious meals from my food storage.  I am really tired of wild meat and goat.  I'd love a good steak (sigh).  I opted for buying a calf and raising it myself instead of purchasing a small share of beef for the same amount.  So, unless PH approves more funds for a side of beef after Christmas, we will be beef-less until the calf is butchered.

My turkey stock is bubbling away.  I plan to let it simmer all night, and then will can it tomorrow, as well as, get laundry done.

PH and I are considering purchasing turkey poults after Christmas (in March) to raise to sell and to have for our freezer. 

PH is off until Monday, so once he is finished with the rafters, I am hoping we can secure the garden once again, because those darn goats have eaten it ALL.  I was able to glean 2 little radishes tonight.  PS#2 was tickled pink, as they came out of  "his" garden area.  I did notice that my leaf lettuce is struggling to come back, along with the pumpkins.  Barring a freeze, they should make it IF we get the goats under control.

Happy Thanksgiving all!

Psalm 95:1-6
"O come, let us sing unto the LORD: let us make a joyful noise to the rock of our salvation. Let us come before his presence with thanksgiving, and make a joyful noise unto him with psalms. For the LORD is a great God, and a great King above all gods. In his hand are the deep places of the earth: the strength of the hills is his also. The sea is his, and he made it: and his hands formed the dry land. O come, let us worship and bow down: let us kneel before the LORD our maker." (KJV)

Recipes

Traditional White Bread

6 to 7 cups all purpose flour (organic white, 1/2 and 1/2 white/whole wheat, gluten free all purpose flour)
3 tablespoons sugar (I use honey, regular sugar or raw sugar)
1 tablespoon salt (sea salt or regular)
3 tablespoon oil (shortening, vegetable oil, lard or olive oil - I use olive oil)
2 tablespoons of yeast
2 1/4 cups very warm water

Mix 3 1/2 cups flour, sugar, salt and oil and yeast in large bowl.  Add warm water.  Let sit for 5 minutes or until yeast is foamy.  (Make sure it is not too cold in the house, or it may not foam).  Mix completely.  Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. 

Turn dough onto lightly floured surace and knead until smooth and elastic, about 10 minutes.  Place in greased bowl, turn greased side up.  Cover and let rise in warm place until double, 40 to 60 minutes.  (Dough is ready if indentation remains when touched.)

Punch down dough.  If using traditional size bread pans, divide dough in half.  If using 10-12 inch long pan DO NOT DIVIDE.  Let rest 5 minutes.  At this time I normally place dough mass in pan tucking it in to fit.  There are various methods on working with the dough, but this has worked better for me. 

Let rise until double, 35 to 50 minutes.  Often I make it before bed and let it rise overnight.  Place a piece of plastic wrap over the top so it won't dry out. 

Heat oven to 425, place bread on low rack and bake until golden brown about 25 to 30 minutes. 

Remove from bread pan IMMEDIATELY and let cool on a rack.  If the bottom of the bread isn't raised and air can cool it, it will get soggy wet, and then once it dries it is tough.

TORTILLAS

http://www.hillbillyhousewife.com/flourtortillas.htm

DOUGHNUTS

looking for my recipe, this is for a cake doughnut not a yeast doughnut with icing. 
For that recipe here is the recipe I use:

 http://www.paratusfamiliablog.com/2010/09/better-than-crispy-creams-doughnuts.html

FRENCH BREAD

1 tablespoon yeast
1 1/4 cupswarm water
1 tablespoon raw sugar or regular sugar
2 teaspoons salt
3 to 3 1/2 cups flour (your choice)
1 tablespoon cornmeal
1 egg white
2 tablespoons cold water

Dissolve yeast in warm water in large bowl.  Stir in sugar, salt and 2 cups of the flour.  Beat until smooth, stir in enough remaining flour to make dough easy to handle (dough will be soft). 

Turn dough onto lightly floured surface; knead unitl smooth and elastic, about 5 minutes.  Place in greased bowl, turn greased side up.  Cover and let rise at room temperature (about 70 degrees) until slightly more than double. , 1 1/2 to 2 hours (longer rising gives tyical French bread texture).

Punch down dough; cover and let rest 15 minutes.  Grease cookie sheet; sprinkle with cornmeal.  Divide dough into halves (if you have french bread pans or want to make two long loaves).  Roll each half into a rectangle (15 X 10 inches), roll up tightly, beginning at 15 inch side.  Pinch edge of dough into roll to seal well.  Roll gently back and forth to taper ends.  Place both loaves length wise on cookie sheet.  Make 1/4 inch deep slashes across loaves at 2 inch intervals or make 1 lengthwise slash on each loaf.  I don't make long loaves, I make one big round "baguette".  I use a 9 inch cake pan to place the dough in and let it rise.  Slash three slashes across the top.  Brush bread with cold water, after you decide on a shape.  Let rise uncovered until slightly more than double, about 1 1/2 hours.

Heat oven to 375.  pour 1 cup hot water into rectangular pan.  place pan on lowest oven rack.  Brush loaves with cold water.  Bake 20 minutes.  Remove pan of water from oven.  Mix egg white and 2 tablespoons cold water; brush over loaves.  Bake until loaves are golden brown and sound hollow when tapped, about 30 minutes longer.  DO NOT USE SELF RISING FLOUR.

DROP BISCUITS

1 cup of all purpose flour

1 cup of whole wheat flour

1 tablespoon baking powder

½ teaspoon of salt

2 tablespoons of honey

½ cup of coconut oil {any oil will work}

1 cup of milk

Begin by preheating the oven to 475 F. Then grease a cookie sheet with oil {we like to
use coconut oil.} Combine flour, baking powder, salt, honey, and oil, in a large
mixing bowl. Be sure to fulling incorporate the oil {if you decide to use butter
be sure to cut it into the dry mixture well.} Slowly add the milk to the dry
mixture, mixing as you pour. The batter that should form will have a sticky,
wet, and slightly-’gooey’ consistency. Take a spoon and drop ¼ cup sized balls
of batter onto the pre-greased cookie sheet. Bake for 12-15 minutes or until
golden brown.

BAKING POWDER BISCUITS

1/2 cup shortening (I use veg oil)
2 cups all purpose flour (or gluten free flour)
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk

Heat oven to 350 degrees.  Mix all ingredients.  Turn dough onto lightly floured surface.  Knead 10 times.  Roll or pat 1/2 inch thick.  Cut with floured 2 1/2 inch round cutter (a large mouth canning jar is what I use).  Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.  Bake until golden brown 10-12 minutes.  Immediately remove from cookie sheet (I use a round cake pan or two).

I also use this recipe to make dumplings for chicken and dumplings.  I pat it out flour and using a knife I cut small squares to drop into the hot broth.

HAMBURGER/HOT DOG BUNS

This is my friend Brenda's blog.  I use her hamburger bun recipe.  You can use the same recipe to make hot dog buns, just make them the proper shape, and follow rising/cooking directions for the hamburger buns.

http://freedomacresfarm.blogspot.com/2011/09/touch-down-oh-yeah.html

TURKEY STOCK

Remove all large pieces of meat from turkey and put to the side. Break turkey up in small pieces ( make sure it is cooled first).  Place in stock part or large roaster.  Fill with filtered water (DO NOT USE CHLORINATED OR TAP WATER UNLESS FILTERED FIRST) almost to the top.  Place lid on roaster/pot and allow to simmer on low for about 12 hours (I did mine overnight while I was in bed).

Strain broth/stock using a large pot and colander.  Set broth to the side.  Allow bones and meat bits to cool to the touch.  Sort through and make a small pile of bones (to throw away), a pile of useable meat, and a pile of the "yuckies" (slimy stuff, skinn, giblets).  The yuckies I gave to my dogs as a treat.  The bones I threw away, and the useable meat will be used to make soup/stew.
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TURKEY STEW

10 quarts of turkey stock (made with your leftover Turkey) - you can add a small amount of water to even out the amount.
2 pints of green beans
2 pints of corn
2 TBSP Parsley
1 TBSP salt (or to taste)
Black pepper (to taste)
2 tsp Sage
1 tsp garlic powder
1/4 cup dried onions or one small fresh, chopped
All the reserved turkey meat

Place all ingredients in stock pot and bring to a boil.  Reduce heat and simmer for 30 minutes (covered).
Ladle into hot quart (or pint) jars and process in a pressure canner for 1 hour and 30 minutes (for quarts) at 15 lbs of pressure.  If you decide to use pints, please check your copy of the Ball canning book for the proper pressure and time