I make most of the food in our house from scratch, (1) because I don’t want the traditions of my family to disappear, (2) because I want to KNOW the quality and actual ingredients that are going into my food, and (3) my darling daughter is allergic to corn. (try shopping at the supermarket with that one!) LOL
I originally came across this recipe on Pinterest and loved the simplicity and how easy it is to use. I wrote it down on a 3×5 card and taped it into my kitchen cabinet near the stove so I always have the recipe. (Now, I pretty much know it by heart.) I love that it is simply what my grandmother did for years.
So, Here it is!
- In a heavy saucepan, melt butter over medium heat.
- Add flour and stir continuously for 1 minute (60 seconds)
- Add your liquid (milk, turkey stock, soy milk, water, whatever you like)
- Season to your likings – we just use a dash of fresh sea salt and a good twist or two of our fresh ground black pepper.
- Stir over heat until it has thickened and use for your recipe that calls for a cream of something soup.
We sometimes add better than bouillon to it for meat flavoring, I add diced mushrooms, celery salt, etc. The options are limitless and the ingredients are few and much healthier than all the stuff you can’t pronounce on the back of the can.
I saw several news stories this Thanksgiving about the amount of turkey people throw away after the holiday. It’s a known fact that the most expensive food you buy is food you throw away. So I thought I would share with you how we got 8 meals and turkey stock for 10 more meals for my family of 3 out of one 12 pound bird.
I roasted it for 4.5 hours (1 hour longer than the package said to because it wasn’t done yet)
- Sliced turkey breast hot from the critter, fresh from the oven.
- Turkey sandwiches at a nearby theme park with swiss & mayo & mustard.
- Turkey casserole (whole wheat pasta, frozen peas, fresh carrots, cream of anything soup, french’s french fried onions)
- Turkey burritos (homemade refried beans, fresh made pico de gallo, cheese, Daisy Sour Cream)
- 5-8 are yet to be determined, the turkey has been frozen in 1 pound, cooked portions in ziplocks for a quick addition to any meal.
- The other 10 meals I will use this turkey in, will be in the form of turkey stock/broth. I have 10 16 ounce portions frozen flat in my freezer to use when a recipe calls for stock. I know what’s in it and what is not.
I will blog on the recipes and the process for dividing this bird up sometime this week as I have to head off to my other job for a bit.
Happy Thanksgiving & thank you for reading. May you find yourself Feeling Good Fast!