stock

  • 1 pound lump crabmeat
  • 2 cups ( 4 sticks) unsalted butter, divided
  • 1 large yellow onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 bunch green onions, finely chopped
  • 3 tablespoon flat-leaf parsley, minced
  • 1 tablespoon finely chopped garlic
  • Salt and Pepper to taste
  • 1/4 teaspoon Louisiana Hot Sauce
  • 3 cup cubed french bread
  • 1 cup panko bread crumbs
  • 2 cup crab stock or shrimp stock
  • 12 cleaned crab shells, washed thoroughly, or 12 small ramekins, buttered

Stuffed Crabs

 

Course: 
Turkey Stock
  • 2 tablespoons oil or butter
  • 1 onion, cut into eighths
  • 1 carrot, cut into 2" pieces
  • 1 stalk celery, cut into 2" pieces
  • 1 turkey carcass, cut into pieces
  • 1/4 cup flat leaf parsley, coarsely chopped
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Water as needed

Note: taste for salt after broth has simmered at least one hour

Turkey vegetable soup

  • 2 tablespoons butter
  • 1 cup carrots, sliced thin on the round
  • 1 cup celery, sliced thin crosswise
  • 1 cup onion, finely diced
  • 2 cloves garlic, minced
  • 8 cups turkey stock or more as needed
  • 1 15 ounce can diced tomatoes
  • 1 teaspoon black pepper
  • 4 cups in all, mixed beans, corn, peas, diced potato, as desired
  • Salt, to taste (broth may already be salty)
  • 4 cups leftover turkey, bite sized
  • grated parmesan, as needed

Turkey Vegetable Soup

Turkey Vegetable Soup

Click image to enlarge

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