Turkey Cannon Contest: Winners and a Post-Thanksgiving Recipe

__ I have to say, last week’s Camp Chef Turkey Cannon contests were successful, not only in whetting our appetites … Continued

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I have to say, last week’s Camp Chef Turkey Cannon contests were successful, not only in whetting our appetites for this Thursday’s festivities, but also in providing some great new ideas; including bacon-wrapped green bean bundles and a time-tested stuffing recipe from one reader’s Grandma. So thanks to all the Wild Chef readers who participated and congratulations to our four, randomly-selected winners:

FOX, smccardell, Arlo269, and wignoz.

If you four could e-mail your mailing addresses to fswildchef@gmail.com as soon as possible, I’ll get your Turkey Cannons on the way.

For our winners, and anyone planning to roast a turkey this Thanksgiving, I want to remind you not to forget to save what’s left of the bird after your family is done devouring it. The carcass is one of the best bases available for making that essential kitchen ingredient: stock. Making turkey stock couldn’t be simpler. Sometime over the weekend, put a ball game on the television and start this recipe, which will simmer away while you cheer on your team.

**Simple Turkey Stock **

With your hands and small knife, cut away as much remaining meat from the turkey carcass as possible. Save this to use for turkey and noodles, enchiladas or turkey salad. Break the bird into a few pieces and add them to a large stockpot.

Wash and cut a few stalks of celery, some carrots, and an onion into large chunks (no need to peel either the carrot or onion) and add them to the pot, along with a bay leaf and a couple dozen of whole peppercorns.

Cover with cold water to a level one inch above the pot’s contents and set, uncovered, on a stovetop set to high. Bring the mixture to a boil, skimming any foam from the surface, then reduce the heat to a low simmer.

When the game is over, or after about three hours, remove the pot from the heat. You should end up with two to three quarts of stock. When it has cooled slightly, strain through cheesecloth and put it in the refrigerator overnight. The next day, removed any solidified fat and use stock within a week, or pour into containers and freeze.