“I especially like making turkey soup and canning the stock for gravy and some jars with broth and meat for soup later in the year when everyone is tired of eating the same chicken and beef and pork.”
I love having homemade canned stock to use in soups. I’m not sure why but it seems like the pressure cooked stocks just have so much intense flavor.
“And it’s virtually impossible to find turkey broth or turkey soup on store shelves.”
I was wondering about that when I was canning turkey stock from this year’s Thanksgiving turkey. I don’t recall ever seen turkey broth in the stores! But I figured I could be missing it because I haven’t looked in years. I kind of just go to the same aisles and buy the same stuff all the time. So I miss a lot of new things. Same with TV shows.
I always use the stock from the last turkey to moisten the dressing and if needed, to make the gravy for the current turkey. And then the cycle continues.
The stock cycle - same here.
The freezer is in need of eating down. No matter how you try to use foods from oldest to newest, there’s stuff that hides so cleaning it out (and to save money to pay the property taxes, ugh). Did find a wee package of ham that was slightly freezer burned. Been making soups the past couple months to use older stocks. Christmas will be the ham on sale from last year. Still a long way to go. I get antsy when the freezer and pantry gets low.