FRESH is proud to offer Greenberg turkeys again this holiday season. We sold a ton of them for Thanksgiving, but know that the season is not over yet! And while many people will have them on the center of their Christmas table, there are others who love to give them as gifts or perhaps just slice them up for amazing turkey sandwiches.
Quite uncommon in my house, we had a bit of turkey leftover after Thanksgiving dinner and I was in the mood to try something different with the leftovers. So, I went to the Greenberg website and discovered a few great ideas that I wanted to share.
The first recipe I tried was, for lack of a better description, a turkey spread. It is super simple and as you can imagine, really tasty. I actually made the spread into a turkey ball (move over cheese balls) and rolled it in chopped pecans and chopped parsley. I am making this my “go-to” appetizer or hostess gift for all of my upcoming holiday parties.
The next genius recipe I came across was for turkey stock. It makes a superb base to enhance your favorite savory winter soup. Check out these ideas below!
Greenberg Smoked Turkey Pâté
Finely grind turkey in food processor with metal blade inserted. Mix with just enough mayonnaise to spread easily, approximately 1 cup of mayonnaise for each pound of ground turkey.
Serve on crackers, or the Greenberg family favorite way: scoop with your favorite potato chip and top with a jalapeño slice; or use on plain white bread as a spread for finger sandwiches.
Ground turkey can be frozen in plastic bags for later use.
Greenberg Smoked Turkey Stock
1 turkey carcass
2 yellow onions, chopped
3 carrots, peeled and chopped
4 stalks celery, chopped
4 garlic cloves, peeled
4 sprigs thyme
3-4 bay leaves
1 Tbs black peppercorns
1 gallon water, or enough to cover carcass
Remove all skin from turkey. Cut or break carcass into smaller pieces and place in a large stock pot. Add vegetables, seasonings and water. Place pot over high heat and bring to a boil. Reduce heat and simmer, uncovered, for about 2 hours. Skim off any foam that rises to the surface.
Strain stock, reserving liquid. Once solids have cooled to a manageable temperature, pick through and reserve any turkey meat that has fallen off the bones. See that no turkey meat remains on the carcass. Set meat aside for use in soup.
Unused portions may be frozen for later use.