Tuesday, November 24, 2009

Happy Turkey Day!

I know everyone doesn't eat turkey on Thanksgiving but we always do and it seems to be the icon of the holiday.  Whether you brine or not, baste or bag, smoke or deep fry your turkey, there is something very comforting about eating this fabulous bird every year.

Our memories of this holiday are so distinctive and mine always include the leftovers!  We used to eat leftover turkey in gravy on a "shingle" or piece of toast and the memory of that meal makes my mouth water to this day.  My French Canadian grandmothers always made a soup called Frico that was so incredible I crave it every year.  I don't know why we don't make more turkeys during the rest of the year but I am all for it.

Here is my grammy's recipe for Frico au Poulet:

1 onion, chopped finely
2 stalks celery, chopped finely
1 carrot, chopped finely
1 tsp. Summer Savory dried or 2 tsp. fresh (Thyme may be substituted)
2 tsp. butter
Sauté first 3 ingredients in butter until onion is translucent.  Set aside.
1 whole chicken or a turkey carcass and leftover turkey
enough water to cover or approx. 2-3 quarts

Boil gently for approximately 1 hour, removing the scum from the top, until meat is very soft and begins to fall off the bones.  Remove carcass/chicken  from the broth.  When cooled enough to handle, remove all meat from the bones and break up any large pieces of meat and add them back to the broth or if using leftover turkey, break it up and add it to the broth along with the sautéed vegetables.
2-3 potatoes, peeled and diced into bite sized pieces
Bring broth back up to the boil and add potatoes, cook potatoes about 5-10 minutes.

1 1/2 cups flour 
1 tbs. baking powder
 1/2 tsp. salt
 2/3 cup milk

Combine first three ingredients in a bowl and make a well in the center.  Slowly add milk to create a dough that is dry enough to handle, not sticky.  Turn it out onto a floured surface and knead briefly and gently to combine and smooth the dough.  Roll dough to 1/8" thickness or less and cut into small 1" squares.
Add dumplings, one at a time, to simmering stew adding more water to the broth if necessary.  Cover and simmer for 10 minutes more.  Serve immediately.
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