Canned turkey pieces is something I don't like to be out of. I use this in so many recipes. I also do chicken pieces, but we all prefer the turkey over the chicken.
-I wait to buy the turkeys till they go on sale(around Thanksgiving)I usually buy two, but Husband informed me that next time, 3 or 4 might be ok(he saw the amount of jars that I got from 2 turkeys & thought that will never last us for a year :).
-Bake the turkeys according to instructions on the pkg., let cool then drain all the broth into a water pitcher, refrigerate broth & turkeys overnight.All the fat will have risen to the top of the pitcher & hardened overnight & can be easily removed. Warm the broth in a sauce pan over low heat while you pick all the meat off the turkeys(remove all the skin 1st and discard).
-I like to use wide-mouthed pint jars to can the turkey. Fill jars with turkey, up to the neck of the jar. -Add 1/2tsp. salt to each jar & then take the broth that you reheated & pour into the jars,(up to the necks of the jar).
-Clean the rims of the jar well! (If any greasy residue is left on the rim, the jar will not seal properly).
-Place the lids & rings on the jars & place in your canner.
-Fill the canner with water, up to the neck of the jars & add 1/2c. vinegar(to keep your jars from getting covered in a chalky residue).
-Bring the water to a rolling boil & time it for 3hours.
-Remove from the canner & place jars onto tea towels for 24hrs.(to insure proper cooling & sealing of the jars).
-The next day, remove the rings & clean the jars with lukewarm soapy water, then they are ready to store.
The recipe I'm sharing with you is a family favorite! I haven't made it in awhile cause I've been out of the canned turkey. When I made it for my family tonight, it disappeared in under 10min.! no joke. There wasn't nearly enough so next time I'll be needing to make 2 pans!
It is definitely a recipe for the busy-get dinner on the table quickly-mom. It will likely take me longer to type up this recipe than it will take to make it!
Turkey Dumplings
2TBS. butter
2TBS.flour
1can cream of chicken soup
1can, canned turkey
salt & pepper to taste
Bisquick mix
fresh or dried parsley
Preheat oven to 375'
-melt butter in a large cast iron pan, add flour & stir till smooth. Add 1-11/2 cup milk till smooth & bubbly then add canned turkey.Add 1can cream of chicken soup & salt & pepper to taste.
Mix 2cups bisquick with 2/3cup milk & drop by spoonful onto the turkey mixture.
Sprinkle with parsley flakes. Place in the oven at 375' till the tops of the biscuits are golden brown. remove from the stove & ENJOY! (we sure did).
Happy canning!
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ReplyDeleteHi Ruth-
ReplyDeleteYour turkey sounds great, I have canned chicken and beef before and love having it ready for any recipe, and knowing exactly what is in it.
I do have a concern, though, and that is that you are not using a pressure canner to can your turkey. Please check into this, as everything I have read about canning instructs us to use pressure canners anytime we can meat.
You have a beautiful family! God bless you and give you wisdom and strength as you raise them to be men and a woman of God. -Tina-contentedhome@msn.com
Hi Tina, my Mother taught me everything I know about canning :) Anything with meat gets cold packed for 3hrs. I don't think I've ever had a jar come unsealed for me or spoil. I have never used a pressure cooker for any of my canning, they tend to scare me a little :)
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