Turkey with rice and gravy

For Thanksgiving we only had 4 people. so instead of cooking the whole bird I separated it and put a bunch in the freezer.  Now that it's extra cold up here in New England, it's a great time to take some of those parts and make a turkey dish with rice and gravy.  I'm going to stream this on Twitch and then I'll push to YouTube and make a link back on this blog.  I may also change the recipe as a I go, and if I do I'll update it here.

  • Big ol pot for the turkey (I'm using my 7 quart dutch oven)
  • 2 quart pot for rice
  • Tongs
  • Strainer (for pulling out the bones)
  • Spoon or ladle
  • Cutting board (for vegetables)
  • Chef/chopping knife
Ingredients
  • Cooking oil of choice (Canola?)
  • 1tablespoon butter
  • Water
  • Onion
  • Celery
  • Carrots (I ran out)
  • Garlic
  • Peas (frozen, fresh, or canned - some other veggie, I like peas)
  • Corn (see above)
  • Mushrooms (I prefer a crimini/baby bella for flavor, I just happened to have some left over)
  • Brown rice (or white, whatever you have, I tend to buy brown)
  • Some stock (I used a mix of chicken bone broth and mushroom broth because I'd used some of each earlier this week)
  • bit of wine (or beer, or other alcohol if you have it - don't worry about it if not, can use stock for this)
  • salt
  • pepper (i like fresh cracked)
  • herbs (I will use thyme, rosemary, oregano)
  • flour
So this is a multi-step process.  Break it down like this:
  • start cooking your brown rice with half water, half one of the 3 stocks I now have - if white rice that only takes 20 minutes, you can just get the liquid starting to come up to temp and see below for when to toss it in
  • while that's cooking, we are going to take the turkey bits, fresh onion, celery and sautee them in oil and some seasoning and herbs
  • toss in a couple tablespoons of flour and 1 tbsp of butter
  • i cook this for 5minutes, stirring a lot to let the flour cook some so it's not just raw flour flavor in my dish.  
  • now add the mushrooms and garlic for 5 minutes
  • now add in the wine and mix well, really get the stuff off the bottom of the pan if there is any - another 3-5 minutes
  • add in the peas, corn and all the rest of the stock you have
  • cover and increase the temperature until you get it softly bubbling, then reduce temp to a simmer (this is why I like a glass top)
  • this should give you about a 15-20 minute simmer as you're waiting for the rice to finish, which usually takes 45 minutes as brown rice, but if you're doing white rice you just want to be adding the white rice now so it all finishes up at the same time.
Alternate rice method - use a rice cooker. These are great, if I didn't already make decent enough rice without one, I'd buy it!  I might still get one.  They can be less than $50 and still work alright.  Rice you don't have to fiddle-manage is pretty good.

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