A delicious rich rich dark stock that freezes well and makes the best homemade gravy! Notes from our test kitchen; to save time you can roast the bones up to 2 days ahead and refrigerate until ready to use for the stock, or you may the roast bones and keep in your freezer until ready to make the stock, do not use pork hocks or pork chops only pork ribs will work the best…

Yield will depend on how much water you use to make the stock and some water will evaporate while simmering, with amounts listed you should get about 15 cups

Ingredients:

• 5-6 lbs pork side ribs (or use bone-in country-style ribs, I use a combination of both, sliced into smaller pieces)
• 1/3 cup tomato paste (or as needed to lightly brush onto the ribs)
• cold water
• 10 black peppercorns
• 2 large onions (quartered , do not peel leave the skin on)
• 2 carrots, peeled
• 1 large celery rib (leave whole or slice in half)
• 8 large garlic loves, sliced in half (I just use a whole small head of garlic)
• 1 tablespoon salt (or to taste)

Instructions:————————————–

1. Preheat oven to 400 degrees F.
2. Grease a large jelly-roll pan.
3. Place the ribs on the pan.
4. Using a pastry brush, coat the ribs very lightly on both sides with tomato paste (do not use too much tomato paste just enough to lightly coat the ribs).
5. Since there is a fair amount of ribs you might need to roast the ribs in 2 batches that is why I would advise you to do this a day or a few days ahead.
6. Roast the ribs for about 25-30 minutes, then turn the ribs over and roast for another 25 minutes or until browned.
   
7. At this point you may refrigerate or freeze the ribs until ready to make the stock.
8. Place the ribs in a large stockpot along with all remaining ingredients.
9. Pour in water to completely cover the ribs and to about three-quarters to the top of the pot; bring to a simmer over medium-high heat.
10. As the broth comes to a simmer skim off any foam that has accumulated on top.
11. Reduce the heat to low, cover and simmer for about 4-6 hours, simmering at the barest possible temperature to avoid bruising the bones (you may simmer longer if desired).
12. Remove the stockpot from the heat and allow to rest for about 1-1/2 hours.
13. Ladle off and discard any fat that has accumulated on the top of the stock.
14. Using long tongs remove the ribs from the pot (discard or save).
15. Place a fine strainer over a large bowl and strain the stock into the bowl.
16. Allow the stock to come to room temperature, then refrigerate for up to 3 days or freeze in 1 or 2-cup plastic containers.

This also works well using cooked chicken instead of turkey and the filling is also wonderful served over baked puff pastry shells or Texas toast…

Make two and freeze one for another meal (I have posted the freezing instructions on bottom of the recipe) to save time you cook the potatoes a day ahead, since the bouillon powder has a high sodium content do not add in any salt until the end of cooking

Servings 6

Ingredients:

• 2 prepared unbaked pie pastry (to fit into a 9 or 10-inch deep-dish pie plate)
• 1/3 cup butter
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 1 celery rib, diced
• 1 teaspoon dried thyme (rubbed between fingers to release the flavors, or use 1 teaspoon dried oregano)
• 1/4 teaspoon cayenne pepper (optional or to taste)
• 1/3 cup all-purpose flour
• 1 tablespoon chicken bouillon powder (I use 2 small packages OXO bouillon powder)
• 2 cups canned low-sodium chicken broth (use only low-sodium)
• 1/4 cup heavy 35% cream, unwhipped
• 1 1/2 cups frozen diced mixed vegetables, slightly thawed (such peas, corn and carrots, can use more)
• 2-1/2 cups cubed cooked turkey
• 2 small potatoes, peeled (cooked and cubed)
• 1 teaspoon fresh ground black pepper
• seasoned salt or white salt, to taste
• 1 egg whisked with 1 tablespoons heavy cream

Instructions:————————————

1. Fit one pastry into the bottom of a 9 or 10-inch deep-dish pie plate; set aside.
2. In a large skillet heat 1/3 cup butter over medium heat.
3. Add in onion, celery, thyme and cayenne (if using) cook for about 4 minutes or until softened.
4. Add in garlic; cook for 1-2 minutes.
   
5. Add in flour and bouillon powder; stir with a wooden spoon for 1-2 minutes.
6. Slowly add in the chicken broth and heavy cream; bring to a light simmer stirring constantly with a wooden spoon until bubbly and thickened.
7. Add in cooked turkey and frozen vegetables; simmer over low heat for about 15 minutes.
8. Mix in cooked cubed potatoes then season with black pepper and a little salt to taste (you may omit the salt if desired).
9. Pour the mixture into the pie shell.
10. Cover the top with remaining pastry, then trim, seal and flute the edges.
    
11. Using a small sharp knife make 3 slits into the top of the crust.
12. Brush the egg/cream mixture over the top of the crust.
    
13. Place the pie onto a baking sheet.
14. Bake in a preheated 425 degrees F (lowest oven rack) for 10 minutes.
15. Reduce oven temperature to 350 degrees F and continue baking for 30 minutes or until the pie bubbles slightly out of the top slits and the crust is golden brown.

The pie must be frozen unbaked.

Place the unbaked pie in the freezer until completely frozen; remove and wrap tightly with foil then place in a ziploc freezer bag for up to 3 months.

When ready to use the pie, remove from freezer then remove the foil wrapping (save to cover the edges of the pie crust).

Allow to sit out at room temperature for about 45 minutes before baking.

Cover the edges of the pie loosely with foil (to prevent excess browning).

Preheat oven to 425 degrees F (set oven rack to lowest position).

Place the pie onto a baking sheet.

Bake 425 degrees F for 30 minutes.

Reduce heat to 350 degrees F, remove the foil from the outside of the crust and continue baking for aanother 55-60 minutes or until golden brown.

Yield one large loaf

• 1/2 cup milk do not use fat-free milk)
• 2 tablespoons sugar
• 1-3/4 teaspoons salt
• 4 cups white flour (or as needed)
• 3 tablespoons room temperature shortening (or can use 3 tablespoons lard)
• 1 1/4 cups warm water, divided (110 degrees F/45 degrees C, or do the baby bottle wrist test)
• 1 teaspoon sugar
• 1 tablespoon dry active yeast

Instructions:

1. Fit a heavy-duty stand mixer with kneader blade.
2. In a small saucepan scald 1/2 cup milk with 2 tablespoons sugar and 1-3/4 teaspoons salt until very warm stirring with a spoon until no sugar or salt granules remain; set aside until luke-warm (for faster cooling place in the fridge for about 20 minutes or until warm but not cold).
   
3. Place 4 cups white flour and 3 tablespoons shortening or lard in the stainless steel mixing bowl along with 3/4 cup warm water and the warm milk mixture; cover bowl with a towel to keep the milk and water warm.
4. Meanwhile in a small cup mix together 1/2 cup warm water with 1 teaspoon sugar mix with a spoon until the sugar is dissolved; add in yeast, stir with a spoon for about 15 seconds.
5. Place a towel over the cup and proof for about 8-10 minutes or until foamy 9if the yeast does not foam discard and start over).
   
6. Place the water/yeast mixture in the bowl.
7. Start mixing/kneading add in more flour as needed to create a soft smooth dough (kneading time should take about 10 minutes).
8. Remove the dough to a very lightly floured surface, cover with a clean tea towel and let rest for about 5-8 minutes (this is an important step!).
   
9. Gather up the dough and shape into a ball, then place in a large well greased bowl.
10. Cover with plastic wrap and let rise in a warm place for about 45 minutes or until doubled (because of the  large amount of yeast the rising time will not take very long).
11. Grease a 9 x 5-inch dark metal loaf pan.
    
12. Punch down the dough and place on a surface.
13. Using hands (not a rolling pin) flatten to a 10 x 14-inch rectangle (trust me this dough will shape beautifully so no need for a rolling pin).
14. Roll the dough up tightly then seal the long seam.
15. Using a knife slice off the dough ends just enough to fit into your loaf pan, then pinch the dough ends together to seal (you can shape the two ends in a ball and freeze to make buns another time or discard the dough).
16. Place in the loaf pan.
17. Cover and let rise in a warm place for about 30-40 minutes or until doubled.
18. Bake in a 375 degree oven for about 25 minutes,or until golden brown.

Fresh sauteed mushrooms may be used in place of canned, this will also work well using condensed cream of mushrooms soup in place of the golden mushroom soup, if you wanted to go the extra step cook one large potato in boiling water, cube then mix into the turkey mixture,  cooked chicken will work great  in place of the turkey

Servings 6

Ingredients:

• 1 medium carrot, peeled and sliced
• 1 stalk celery, chopped
• 1 medium onion, finely chopped
• 1/2-3/4 teaspoon dried thyme (rubbed between fingers to release the flavors)
• 1 (10 ounce) can mushrooms, well drained (whole or sliced, squeeze out excess moisture with hands)
• 3 large garlic cloves, minced
• 1 teaspoon fresh ground black pepper, or to taste
• 1/4 cup butter
• 2 1/2 cups cubed cooked turkey (I really don’t measure I just use half a cooked turkey breast or 2-3 cooked chicken breasts)
• 1 tablespoon plus 1 teaspoon all purpose flour
• 1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
• 1 1/2 cups frozen cut green beans, cooked and drained
• salt, to taste
• pastry for a 9-inch  double-crust deep dish pie

Instructions:———————————-

1. In a large skillet melt butter over medium heat.
2. Add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
3. Add in mushrooms, fresh garlic and black pepper; cook stirring for 2 minutes then remove from heat.
   
4. Place the cubed turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour then and toss well to coat, then mix in the soup, green beans and the onion mixture; mix well to combine.
   
5. Line the bottom of the pie plate with pastry.
6. Add in the turkey mixture.
7. Place the remaining pastry on top; seal and flute.
8. Slice a couple of slits on top to allow steam to escape.
9. Brush lightly with table cream or milk.
10. Cover the edges loosley with foil.
11. Place the pie plate on a baking sheet.
12. Bake bottom-oven rack for 55-60 minutes or until golden brown.