Use your heritage turkey to make a hearty, homemade dinner.
Homegrown and Handmade shows how making things from scratch and growing at least some of your own food can help you eliminate artificial ingredients from your diet, reduce your carbon footprint and create a more authentic life. Author Deborah Niemann writes from the perspective of a successful, self-taught modern homesteader, in a well-illustrated, practical and accessible manual for a simpler life. In this excerpt, find a recipe for using poultry from your backyard flock. It’s a turkey stroganoff using homemade noodles made from farm-fresh eggs.
You can buy this book from the GRIT store: Homegrown and Handmade.
• Cooking With Eggs From Your Backyard Flock
• Crustless Quiche Recipe
• Easy Homemade Noodles Recipe
• Farm-Fresh Chicken Soup Recipe
• Homemade Mayonnaise Recipe
• Brioche Recipe
• Crème Brûlée Pie Recipe
Makes 4 servings.
2 cups cooked heritage turkey leg and thigh meat, cubed
1/4 cup butter
1/4 cup flour
2 cups sour cream, buttermilk, or yogurt
1/2 cup milk
Salt and pepper to taste
While noodles are boiling, melt the butter in a large skillet and whisk in the flour until bubbly. Add the sour cream (or buttermilk or yogurt), continuing to stir until bubbly again. Add the milk and continue to whisk until smooth. Add the turkey meat and noodles to the sauce and stir. Turn the heat to low and simmer for 5 minutes until meat is heated through.
This excerpt has been reprinted from Homegrown and Handmade by Deborah Niemann and published by New Society Publishers, 2011. Buy this book from our store: Homegrown and Handmade.
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