HOW TO: Turkey Bone Broth

Thanksgiving is a beautiful time where we remember, gather, celebrate, and eat! Turkey is a traditional favorite, and if you’re the one privileged to roast the big bird, Brenda recommends that you also make Turkey Bone Broth. You can use Turkey Bone Broth for these recipes:

• Turkey Broth Gravy

• Turkey Noodle Soup

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HOW TO: Turkey Bone Broth

Make Turkey Broth or Stock with the leftover carcass

*Turkey has been carved, leaving the stripped bones.

• Prepare a large stockpot or 8-qt pot by adding ~2-qt’s water

• Remove turkey skin and discard immediately

• All those bones and anything clinging to them go into the pot

• Sprinkle in some rosemary and thyme, add a clove or two of fresh garlic

• Cover and set to low and let it be for the next 12-24 hours

• Drain & strain

  • set up a mesh strainer over a 4-qt pot & pour the broth through the strainer

  • for refrigeration, transfer to quart jars

• Refrigerate for up to 1 week or use immediately

Prefer stock over broth? Throw some veggies or veggie scraps in the pot before cooking.

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Thanksgiving Dinner Bonus Tip

Keep the carved turkey hot in a slow cooker

This is the best Thanksgiving trick Brenda ever learned since it keeps the turkey hot without drying it out.

• The turkey just finished roasting = internal temp 165F

  • Insert instant-read thermometer in the thickest part of the breast or the innermost part of the thigh to test

• Remove turkey from oven and let rest, 10-30 minutes

• While waiting, prep a slow cooker, set to “warm” or “low” with about 1/2 cup broth or water added to the pot

• Drain & strain cooking broth from the cooked turkey (use for gravy)

  • set up a mesh strainer over a 4-qt pot & pour the broth through the strainer

• Carve turkey, placing beautiful slices directly in the warmed slow cooker

• The turkey will stay hot, without drying out, and can be transferred to a platter for Thanksgiving dinner

Double Raspberry Pie

Anyone who knows Brenda knows she has a serious love of pie. While writing this recipe, she said the following:

It’s a difficult decision to pick ones very first favorite pie - but this Double Raspberry Pie is definitely in the running.

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Double Raspberry Pie

Step 1: Prepare Crust

Make dough for one 9” bottom pie shell (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a deep-dish pie plate (regular depth is an acceptable substitute).

Do not bake or poke with a fork. Cover & set aside.

Step 2: Prepare Streusel Topping

To a small bowl, add:

1/2 cup flour

1/2 cup brown sugar

1/4 cup (1/2 square) butter

Using a fork, cut together until a fine sandy mixture results. Set aside.

Step 3: Prepare Junkit + Raspberries + Bake

In a medium pot, combine:

3/4 cup water or juice, cold

1/3 cup sugar

3 Tbsp corn starch

Whisk together. Turn heat to medium-high (7/10). 

Bring to a boil, stirring continuously.

• Note: A rolling boil will fully activate the corn starch and thicken the syrup.

Boil for 1 minute, then remove from heat. Add:

1 Tbsp butter

1-5 drops red food color

Stir until smooth.

Fold in:

2 cups frozen raspberries (keep frozen until use)

Pour junkit + raspberries into prepared (unbaked) pie shell. Cover with streusel topping. Bake at 350F for ~60 minutes, until golden brown. Let cool completely (ideally overnight, if time allows).

~60 minutes prior to serving . . . Step 4: Top with Raspberry Whip

To the bowl of a stand mixer, add:

4 oz cream cheese

1/4 cup sugar (granulated)

Cream together using the paddle attachment, then add:

1 1/2 cups heavy cream

1/4 tsp vanilla

“Stir” on low speed until combined, scrape sides, then increase speed to medium/high until thickened. Remove bowl from stand. Carefully fold in:

~1 cup raspberries, fresh or frozen

Spoon the Raspberry Whip over the completely cooled streusel of the baked raspberry pie.

If desired, garnish with:

Fresh raspberries

Refrigerate. Serve cold.

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Brenda’s tips:

• Serving size: one 9” pie, ~8 servings

• This pie is fabulous with either fresh or frozen raspberries. When raspberries are in season definitely use fresh, but at other times the frozen berries is an equal quality substitute.

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Window to B’s kitchen…

Double Raspberry Pie after Step 3: Prepare Junkit + Raspberries + Bake

Turkey Noodle Soup

Still have leftover turkey from Thanksgiving? Look no further! Make this delicious Turkey Noodle Soup to warm your soul.

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Turkey Noodle Soup

In a large soup pot, sauté:

1 tsp oil

1/2 cup onions, finely diced

1 clove garlic, minced

Then add:

6-8 cups turkey broth

1/2 tsp dried rosemary, crushed

1/4 tsp dried sage, ground

1 tsp salt

1/4 tsp pepper

Bring to boil, then add:

8 oz pasta

Cook until tender (7-12 minutes), stir in:

1-2 cups turkey, chopped

Serve hot.

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Brenda’s tips:

• Serving Size: 4 servings

• This is the best way to use leftover turkey.

• Always taste-test soup. Salt is a bit finicky in broth and sometimes more will be needed than the recipe suggests.

• Brenda often makes the noodles from scratch because that is the way her mother always made turkey noodle. Here is how.

• You can always make Turkey Bone Broth from your Thanksgiving turkey bones, or replace with chicken broth.

Ma’s Pumpkin Pie

Brenda and I are really grateful you’re following along on this food blog journey. This project is something that Brenda’s wanted to do for 10 years - for various reasons it wasn’t until 2019 that it’s finally coming to life.

During a quick Labor Day weekend trip to visit the Drakes in Victor, ID, Brenda and I were cooking in her kitchen when she joked about putting a clause in her will about how I needed to publish all of her recipes online. After a good belly laugh I said something to the effect of, “You know, you can still be alive and share your recipes with everyone, right?”

When I returned to Austin I was laid off from my marketing job at a high-end shaving company. One of the first things I did was call Brenda. “It’s now or never. We’re either creating this food blog or not!” Nothing like being dramatic to get the ball rolling. Ha.

Since launching in October it’s been incredible to reconnect with all y’all over food again. Thank you for you love, support, feedback, and encouragement. From using Brenda’s recipes to teach classes on how to knead bread, to using Brenda recipes to incentivize your kids to finish chores, we love hearing your stories.

Here’s to a wonderful Thanksgiving. We hope it’s full of gratitude, love, and friendship for each and everyone of y’all.

xoxo, Brenda + Chelsea

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Ma’s Pumpkin Pie

Prepare one (unbaked) bottom pie crust for a 9" pie plate, or two 8" pie plates.

Fit the bottom crust into the pan, trim and finger crimp* edge. Set aside.

In a medium mixing bowl, combine:

1 can (15 oz) pumpkin puree (Libby’s recommended)

3/8 cup brown sugar

3/8 cup sugar

2 eggs

1 tsp cinnamon

1/2 tsp nutmeg

1/16 tsp ground cloves

1/4 cup + 3 Tbsp heavy cream

1/2 cup milk

Mix with a wire whisk until smooth. Pour into the prepared pie shell(s). Bake at 350F for 60 to 90 minutes or until tests done, when a table knife or toothpick comes out clean. Cool. Serve.

Top with freshly:

whipped sweetened cream

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Brenda tips:

• Brenda believes Thanksgiving celebrations need pumpkin pie, and her Mom’s recipe is the best.

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Window to B’s Kitchen…

*Although not a pumpkin pie, (it’s Dad’s Favorite Cherry Pie) this gif teaches us how to use both of our thumbs to finger crimp pie crusts.

NOTE: we know pumpkin pies don’t have top crusts…you silly goose. We just wanted to show you how to finger crimp.

Dad's Favorite Cherry Pie

Brenda’s love of pies comes from her family. While each member of her 15 person family (remember, she’s one of 13 kids!!!) her Dad reallllllyyyyy loves pies. While cherry has always been considered his favorite, he’s known for letting the cherry pie rest for a few days while he enjoys all the other pies during Thanksgiving. He’s adamant that the melding of the sugar and cherries requires a couple days to reach perfection.

It might sound wild, but give it a try. He really does have it figured out!

This cherry pie recipe is very simple, but check out the “Window to B’s Kitchen…” to see how Brenda takes a regular cherry pie to an extraordinary cherry pie. Cutting designs, topping, trimming, crimping, cream & sugar . . . pie perfection! Pro Tip: these techniques can also be used on any pie.

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Dad’s Favorite Cherry Pie

Prepare one (unbaked) bottom and top crust to fit an 8" pie plate, fitting the bottom crust into the pan.

Into the prepared shell, pour:

1 can (21 oz) cherry pie filling

Sprinkle with:

2 Tbsp sugar

Cover with prepared top crust. Crimp edges together by pressing with a fork along the rim of the pie tin, catching both the top and bottom crust. Brush top with:

heavy cream (or milk)

and sprinkle liberally with:

sugar

Bake at 350F for 60 minutes.

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Window to B’s Kitchen…

Brenda recommends using a table knife to cut designs into the top crust, prior to placing it on the pie. This will result in a more beautiful pie and provide a vent for the steam that naturally builds during baking. Note: keep the crust on the bottom plastic wrap for easy transfer to the pie.

After cutting out the desired shape into the top pie crust, flip to cover the pie filling, remove plastic wrap, and trim the excess crust from the edges.

Using your thumbs, finger crimp the edges of the pie crust.

Brush the top of the pie crust with heavy cream (or milk) and sprinkle liberally with sugar.

Chocolate Mousse Pie

Every Thanksgiving in NYC Brenda would make this pie. You felt lucky if you were able to snag a sliver before it was fully consumed. Sometimes the pie pan would be licked clean (shhhhh, don’t tell Brenda).

Origin: Brenda developed this pie during her high school years. It even won a local pie contest. Keep in mind she grew up in Vale, OR; a very small farm town without a traffic light. This means there was some fierce competition by stay-at-home-mamas, and teenagers who were trying to get out of farm chores.

The only variation to this recipe has been the pie crust. Initially, she used a chocolate graham cracker crust, until succeeding in developing a baked chocolate crust with all the layers of tender flakiness you dream about.

Brenda’s dabbled in making tiny variations to the filling, but the original creation was so good she decided no improvement is needed.

Any chocolate fan* agrees this is the best chocolate mousse pie you’ll ever consume.

*This recipe makes one 9" pie. You might want to go ahead and double it before you even start. One for you and one to share.

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Chocolate Mousse Pie

Step 1: Fudge sauce

In a two quart saucepan, combine:

3 Tbsp cocoa

1 tsp shortening

3/4 cup sugar

2 tsp corn syrup

1/8 tsp salt

1/4 cup milk

Cook over medium heat, whisking constantly, until the mixture reaches a mild rolling boil. Reduce heat to low, simmer, without stirring, to soft ball stage (235F)*. Remove from heat.

Drop on top but don't mix yet:

1/4 cup cold butter

Cool to lukewarm (maximum temp 110F)**, then blend at medium speed with an electric mixer until sauce is creamy. Set aside to cool to room temperature.

Step 2: Chocolate pie crust

In a medium mixing bowl, sift together:

1 cup flour

2 tsp cocoa 

2 Tbsp powdered sugar

1/4 tsp salt

Cut in each individually:

1/4 cup oil

2 Tbsp cold butter, sliced thin

Make a well, add:

1 tsp increments cold water, up to 3 tsp

Fold the water in, mixing as little as possible, until a shaggy dough forms. Lightly press into a ball. Place between two sheets of plastic wrap and roll into a circle to fit a 9" pie plate. Bake at 350F for 10 minutes. Set aside to cool.

Step 3: Whipped cream

In a medium mixing bowl, combine:

1 1/4 cup heavy cream

2 Tbsp sugar

Whip until stiff. Set aside.

Step 4: Assemble filling

In a separate medium mixing bowl, combine:

8 oz cream cheese, softened

3/8 cup sugar

1/2 tsp vanilla

Using an electric mixer, beat until smooth. Whip the fudge sauce (Step 1) into the cream cheese, mixing until well blended. Fold in the prepared whipped cream (Step 3). 

Step 5: Finalize

Spoon filling (Step 4) into cooled chocolate pie shell (Step 2). 

Top with:

1 oz chocolate shavings  

Chill. Serve.

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Brenda tips:

• Serving Size: one 9 inch pie

• Brenda recommends storing in the refrigerator. This pie will keep for days and days, and the crust never becomes soggy. 

•  12 oz Frozen Whipped Topping (thawed) can be substituted in place of making whipped cream (Step 3).

No thermometer? 

• *Soft ball test: grab a small bowl and add about 1/2 cup cold water. After the sauce has cooked at a rolling boil for a few minutes and appears to have thickened somewhat, drop a spoonful into the cold water. If you can push it into a ball, the sauce has reached soft ball stage. If it dissolves, the sauce needs to cook longer. Test again after a few more minutes of boiling. The sauce reaching this stage is dependent on variables such as the humidity in your kitchen. Sometimes it can be reached in 5 minutes and at other times it takes nearly 20. 

• **Lukewarm: this is less critical but can be determined by carefully feeling the outside of the pot of fudge sauce. If it is cool enough to touch without pulling away, the sauce should be cool enough to blend.

•  This is a super secret recipe, that’s why you just found it on the internet.

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Window to B’s kitchen…

Step 1: Whipping the fudge sauce

Step 4: Making the cream cheese mixture

Step 4: Mixing the cream cheese mixture and the fudge sauce

Step 4: Folding the whipped cream into the cream cheese and fudge sauce mixture

Discover & share this Animated GIF with everyone you know. GIPHY is how you search, share, discover, and create GIFs.

Step 5: Creating the chocolate shavings to top the pie with

Discover & share this Chocolate Mousse Pie GIF with everyone you know. GIPHY is how you search, share, discover, and create GIFs.

The final product . . . yum!