This is a staple the week after Thanksgiving and whenever we cook a turkey. It’s important to make home made turkey stock from the bones prior to cooking this dish. The recipe below will easily serve 6 to 8.
Ingredients:
- 2 Cups cooked (dark meat) turkey cut into bite sized pieces
- 2-3 Cups turkey stock
- 2 Heads celery, sliced into 1/2 inch pieces
- 4 Large onions, cut in half then sliced
- 1 Package bean sprouts (about 1 cup)
- 3 Tablespoons corn starch
- 4 Tablespoons Soy sauce
- S&P to taste
Instructions:
Steam celery and onion in a large pot using a steamer basket. Use only about a cup of water or turkey stock when you do this. Cook until almost done. Vegetables should have a little “crunch” left in them. Strain in a colander, but save the liquid, you’ll need it in the next step.
In the same pot, add back the reserved steaming liquid and 1½ cups of the turkey stock. Bring to a boil. Mix the corn starch and about 1/4 cup of cold water in a coffee cup to make a “slurrie”. Whisk it into the pot and bring it back to a boil. If it’s too thick, add stock as needed. When it’s the right gravy like consistency, mix in the soy sauce. It’s important to taste at this point and add salt and pepper as needed. Normally you will need to add quite a bit of pepper and some salt depending on the saltiness of your stock.
Add all the cooked vegetables, bean sprouts and meat back into the pot, mix and bring everything up to temperature. If the sauce is too thick, add a little more stock. If it’s not thick enough, another tablespoon of corn starch mixed in a few ounces of cold stock then added in should make it better. Serve over crunchy Chinese noodles.
