Comments on: What Do You Do When Your Turkey Is Too Big?

By: David Rosenblatt

David Rosenblatt — Mon, 13 Dec 2010 17:03:03 +0000

Hi Barbara,

When Tessa called to tell me you started the blog again, I was thrilled. Glad you are feeling well and life is good. Karl is cooking for us this weekend. Best to Peter and the crew.

David

By: Barbara

Barbara — Wed, 08 Dec 2010 19:14:05 +0000

Sania, thank you for commenting–and thank you for being such a loyal reader! That means a great deal to me. It always makes me very happy to know that I have helped teach people valuable cooking techniques.

I will do a vegetable stock/broth post in the near future–I hadn’t thought to do it before, but you are right–it is a worthy subject. Maybe I will put one up on Monday, it being the “meatless” day at T&S!

By: Sania

Sania — Wed, 08 Dec 2010 19:07:00 +0000

So glad to see you writing again – I’ve been following you for at least the last four to five years, and remember the stock recipe from when you first ran it.

However – I’ve been wondering about a good technique to make a vegetarian stock? Is that something that you’ve tackled or would consider tackling? I’d be forever indebted.

I think this is only my second or third time commenting on the blog, ever.. but rest assured, you’ve been a part of my weekly reading schedule since the beginning!

By: Maureen

Maureen — Thu, 02 Dec 2010 03:26:18 +0000

Your recipe, Barbara, may be the first I have seen that may top ours for leftover turkey. Our tradition is to make turkey enchiladas or burritos making our own sauce, salsa and adding cheese, sour cream, black olives, avocados, onions, garlic. That usually takes care of what was left of the bird. For both the main event and the followup dinner we leave with smiles on our faces. I wonder what they would think of jambalaya next time.

By: Jan

Jan — Wed, 01 Dec 2010 15:35:29 +0000

I made a ton of turkey stock with our huge bird, too. I never thought of adding smoked pork to it, though, and I have several chunks in the freezer (mostly butt ends) from the pastured hog we ordered last month. It is SO going into the next poultry stock I make.