Grimpuppy I bet those are amazing 👏
White chili.
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I am going to make a turkey broth and saving the left over meat to make the turkey chili blanco in the future.
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Broth is complete, now all that need’s to be done is picking a day to make it.
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Idaho Smokey that sounds delicious! I definitely will be giving it try. Thanks!
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
bocephus that’s the same thing we do with the leftover turkey.
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cdavis Wife is going to make fresh noodles for turkey noodle soup this weekend, gosh I like Thanksgiving.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Idaho Smokey my recipe is almost the same except I add a block of cream cheese and skip the cloves
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Bob Stehlik look up pork lomitos for that epazote, it is absolutely fantastic especially with corn tortillas and the pickled onions.
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Bob Stehlik Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans last edited by
mrobisr I will do that and Happy Thanksgiving!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Idaho Smokey always looking for ways to expand my recipe collection
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HerbcoFood Looks great & you do yours quick. I usually have to put a few of em in the freezer first, then smoke em a little more. Then it takes me a solid two days to form the bone broth right. I used to freeze them in mason jars or soup cylinders for future use, but now thanks to Chef’s information, process them & shelve them for the future.
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