The Crock Pot Stew
Take the ancillary parts, those wings,legs, partial thighs and any thigh leftovers that have cooked for an hour or more in the oven on a lower tray. They go into a slow cooker already going on high with the following for Al’s Turkey Stew. Have fun, nothing is written in stone, here is a good start with two ideas, similar ingredients, different tastes. I start all soups and slow cooking with the Trinity as my base plus some form of bouillon.
- Celery cut on the diagonal 2-3 cups
- 2 Vidalia Sweet Onions - diced
- A whole bag of sliced crinkle Carrots
- Two cans [2x16 = 32 oz] or one carton equivalent of Swanson’s Chicken Broth
- 1 Can Del Monte Roasted Corn
- 1 Can Del Monte Sweet peas
- Lots of small bashed diced Raw Garlic - I love Garlic.
- 1/4 Teaspoon red pepper flakes
- Two cans of Campbell’s Creme of Chicken Soup - do not dilute
- 1/2 cup sweet white wine like Moscato.
- More broth as needed [depends on how much Turkey you have]
- One can Frenchs French Fried Onions added at the end
- Season with rub below or from your personal taste buds.
Cut pork Loins into three inch sections about a 1/3 lb. Or Chicken Drumettes, And in just a few hours on high, the meat falls off the bones, grab your tongs and extract the bones, and you have a crock pot of great soup for those frigid cold days here like in Florida when it drops below 90 degrees Fahrenheit.
The Thai Turkey Crock Pot —
- Celery cut on the diagonal
- 2 Vidalia Sweet Onions - diced
- A whole bag of sliced crinkle Carrots
- Two cans or one/two cartons equivalent of Swanson’s VEGETABLE Broth
- One carton Swanson Thai Infused Broth
- 1 Can Del Monte Roasted Corn
- 1 Can Del Monte Sweet peas
- Lots of diced Raw Garlic - I love Garlic.
- 1/4 Teaspoon red pepper flakes
- Ginger either thin sliced or shredded on a box grinder
- 1/2 cup green scallions, save some or more for garnish
- 2 smaller thai chill peppers, jalopena red ones or larger orange/red habanero pepper devoid of pith [The white stuff] and seeds.
- 1/2 cup sweet white wine like Moscato.
- Add one tablespoon soy sauce per quart [depends on crock pot size]
- Add two tablespoons or more cornstarch to thicken [depends on crock pot size]
- Sprinkle with sesame seeds, Serve with Frenchs French Fried Onions [optional]
- Season with salt and pepper to your personal taste buds.
Great Seasonings — Grilling Birds Outdoors — This is a universal coat rub for duck, wild fowl, chicken or turkey on a grill. I caution you this is strong stuff designed to work on a grill and blacken. On the grill the flames neuter it. Instructions are simple. Sprinkle on the bird, it does not need to be heavy.
For the oven, on the breasts, go lightly, just sprinkle about 1/3 tsp. per pound onto the top surface and the bottom for aromatic and flavorful results. Note this is a large amount and will store, for a twelve pounder just sprinkle it on evenly and the unused can be stored in a sealed glass jar with lid for later use. Rubbing some under the skin will increase the flavor.
Basic Ingredients — This will duplicate something like Badia’s Poultry Southern Seasoning Blend popular here in the South
- 6 tablespoons Salt But for some watching intake, less salt is OK
- 3 tablespoons Black pepper
- 2 tablespoons Onion flakes or 1.5 tablespoons powder
- 2 tablespoons Garlic powder
- 2 ground Bay Leaves
- 2 tablespoons Dry mustard
- 2 tablespoons Paprika
- 2 Table spoons Brown sugar
- 1 tablespoon Sage
- 1/2 teaspoon Cayenne Pepper
🍗 OPTION ONE - 1 flat teaspoon Garam Masala (Indian, very floral) So is Rosemary, Basil and Thyme
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🍗 OPTION TWO - 1/2 - 3/4 teaspoon Cayenne (Very Louisiana and hot)
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🍗 OPTION THREE - 1 tablespoon Cumin / with 1/2 teaspoon Chile Powder (Very Mexican)
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🍗 OPTION FOUR - 3/4 teaspoon Nutmeg is commonly used in New England
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