Turkey Wild Rice Sop - good for Thanksgiving type leftovers.
Save the backbone, neck, giblets, and wings from a spatchcocked turkey. Also suggest saving the legs, but in this case, I used a large portion of skin that was loose.
Place turkey parts in pressure cooker along with garlic, celery, 4 carrots (washed and sliced), onion (with skin), and boulion cube (crushed). Cover with water.
Cook at high pressure for 1-4 hours, then let pressure cooker depressurize naturally. (placing a cool wet rag on the metal top will help speed this up)
Strain pressure cooker contents into a stock pot, then Place stock pot (covered) in the fridge.
Meanwhile, separate meat from the other solid contents. Remove and discard bones, onion peel, celery. Carrots may be kept (or not). In my case, the onions seemed to dissolve during this process. Put the meat (and carrots, if kept) in a separate container in the fridge.
Leave stock and meat in fridge overnight..
After 12 hours, use a spatula to skim off and discard the congealed fat (likely 1/4" thick or so - pasty white colored material).
Place stock (stock may be clear-ish gel, if it's very rich) back in the presste cooker.
Add wild rice and rice, along with remaining 3 carrots, peeled and sliced into 1/4" sections, meat, and 1 - 1.5 cups of water.
Cook at high pressure for 1 hour, then allow cooker to naturally depressurize, then serve.
Ingredients
Directions
Save the backbone, neck, giblets, and wings from a spatchcocked turkey. Also suggest saving the legs, but in this case, I used a large portion of skin that was loose.
Place turkey parts in pressure cooker along with garlic, celery, 4 carrots (washed and sliced), onion (with skin), and boulion cube (crushed). Cover with water.
Cook at high pressure for 1-4 hours, then let pressure cooker depressurize naturally. (placing a cool wet rag on the metal top will help speed this up)
Strain pressure cooker contents into a stock pot, then Place stock pot (covered) in the fridge.
Meanwhile, separate meat from the other solid contents. Remove and discard bones, onion peel, celery. Carrots may be kept (or not). In my case, the onions seemed to dissolve during this process. Put the meat (and carrots, if kept) in a separate container in the fridge.
Leave stock and meat in fridge overnight..
After 12 hours, use a spatula to skim off and discard the congealed fat (likely 1/4" thick or so - pasty white colored material).
Place stock (stock may be clear-ish gel, if it's very rich) back in the presste cooker.
Add wild rice and rice, along with remaining 3 carrots, peeled and sliced into 1/4" sections, meat, and 1 - 1.5 cups of water.
Cook at high pressure for 1 hour, then allow cooker to naturally depressurize, then serve.