Turkeys are going on sale every where right now and not being one to miss a good deal we picked up one at the local supermarket last week. We don't normally cook turkey on Thanksgiving because we go over to my in-laws to eat but we like to grab at least one turkey during this time of year to throw in the freezer or to can.
We try to make several meals out of one turkey or chicken for the two of us. This recipe will make convenient grab and go lunches or a super fast dinner.
We paid around $8 for our turkey and here's what we did with it. The Other Williams cooked the turkey in the oven first. We got:
- 2 turkey breast to slice for several sandwiches
- 3 turkey and gravy dinners for 2. One we ate the other 2 went in the freezer
- 4 quarts of turkey veggie soup with turkey broth
- 2 quarts of yummy turkey broth (click here to see how we make chicken/turkey broth)
We use a pressure cooker for this process. Click here for a great tutorial on pressure cooking from Simply Canning
Canned Turkey Veggie Soup
Recipe by Williams Kitchen
Makes 4 Quarts
1 cup celery, finely diced
4 cup carrots, sliced
2 cup corn, fresh or frozen
3 cup shredded turkey
10-12 cups homemade turkey broth, strained
Salt & pepper
Clean and sterilize 4 quart size mason jars and lids. We run the jars through our dishwasher on the highest setting with the heat dry turned on. Bring broth up to a boil.
Add 1/4 cup celery to each jar.
Add 1 cup carrots to each jar.
Add 1/2 cup corn to each jar
Add 3/4 cup turkey to each jar.
Add salt & pepper to taste.
Carefully ladle hot broth into jars covering turkey and veggies. Leave a 1 inch headspace for each jar. Stir contents in the jar to remove air bubbles. Wipe rim of jar and add the lids and rings to all four jars. Slowly put in pressure cooker filled with warm water.
Process in a pressure cooker at 10 lbs pressure for 90 mins (75 mins for pints). Make sure all the lids have sealed before putting up.