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A Note From Chef Louis: Over the last few weeks, I have been in the kitchens of More Than Gourmet working with our brand new turkey stock. After your first experiments with it, I think you'll agree that it is one of the most useful ingredients to keep in your pantry. I hope you enjoy my sublime risotto with white truffle oil, couscous with cranberries and pecans, and our perfect gravy for your turkey.
After you have savored those, why not try tortellini in brodo - turkey stock with tiny ground turkey meatballs and prepared mushroom tortellini? Or, use the stock while making stuffing. I'd add some turkey sausages, as well. In the spirit of all things turkey, a contemporary version of paella would be heavenly made with shrimp, turkey kielbasa, peas, roasted red bell peppers and saffron rice. Or, cooking wild rice in the turkey stock.
Let me hear from you with your own creative ideas or questions. Enjoy!
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