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Turkey backs?

Hi all,

The stew I made in This Post came out great, it did turn out a little salty, but with the sweet and smokey bbq sauce it was really nice, with thick slices of bread and btter to sop up the gravy.

Now I have another question. We picked up what is labeled as Turkey Backs at the grocery store, it's just the back of some poultry, (my bf thinks it too small for a turkey and it's a chicken) but it only weighs about half a kilo. The reason I picked it up was the fact that it was $1.10. We got two of 'em. I'm thinking of cooking them with stuffing, but not sure. Anyone have any ideas?

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( 9 comments — Leave a comment )
ginalin
May. 10th, 2009 05:27 pm (UTC)
Wow, cheap! I bet they're the little "loin" of meat that's on the turkey's back. On a turkey, it's not a big piece of meat, but very juicy. Happens to be the part of the turkey I'd arm wrestle you for.

They'd be great just added to crockpot stuffing, I think, if they're small enough pieces.

CROCKPOT DRESSING/STUFFING

1/2 c. butter
1 1/2 c. chopped celery
1 c. chopped onion
2 tsp. sage
1 tsp. salt
1/2 tsp. pepper
1 qt. turkey or chicken broth

Simmer the above mixture in saucepan 15 minutes. Place 1 1/2 loaves dry bread broken in small pieces in a large mixing bowl. Pour hot mixture over top and mix well. Add 3 eggs, mix again. If more liquid is needed add hot water. Place in crockpot, cook on high for 1 hour, then on low for 4 hours. The length of time on low and high depends on size and type of crockpot.
kitty3361
May. 10th, 2009 06:36 pm (UTC)
Would you put the turkey in the crock with the stuffing? We just have a small one enough to make something for the two of us with a little leftover
ginalin
May. 10th, 2009 08:11 pm (UTC)
I don't know if it would get done as quickly as the stuffing, so I'd put it in first and braise it some broth and seasonings for about an hour or two on high, I think.

kshandra
May. 10th, 2009 05:34 pm (UTC)
Just a quick mod note...
...your link to your last post didn't format properly. If you were composing your post in Rich Text format, that is likely the problem. Re-open the post in HTML format and re-type the link, and you should be fine. (It's nothing huge, but it'll make it easier for other people to go back to your previous post.)

And don't forget to use our tags! (I'll take care of this one since I'm here, but the more people who use them, the less work I need to do to keep the community current.)

Thanks!
kitty3361
May. 10th, 2009 06:33 pm (UTC)
Re: Just a quick mod note...
I'll try and remember the tags,a nd I forgot the last quotation mark to close the formating. All fixed.
kshandra
May. 10th, 2009 06:51 pm (UTC)
Re: Just a quick mod note...
Awesome, thanks!
pale_chartreuse
May. 10th, 2009 05:37 pm (UTC)
I'd use them to make a turkey stock. After it is cooked for a few hours with some water and herbs it will be easy to pick out the meat, throw away the bones, and make a terrific turkey soup.
laughlovelive
May. 10th, 2009 10:09 pm (UTC)
I agree with this. Usually these bony types of meat are sold for this sort of thing (or for feeding to your dog). Is there really much meat on them?
blucola
May. 11th, 2009 05:10 am (UTC)
I was thinking soup too. I'd bake them first, then make the stock, using all the pan drippings as well.
( 9 comments — Leave a comment )

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