Heart & Soul Cooking And Crafting

1 turkey back bone 1 turkey neck The gizzards and liver Wings and other turkey parts 1 gallon of water 1 large onion 2 ribs celery 2 carrots Dried scallions Dried rosemary, thyme and oregano 1/4 cup dales seasoning 1/4 cup Worcestershire sauce 1/4 cup balsamic vinegar I head fresh garlic 1)  oil and seasoned the turkey parts and roast in the oven at 350 degrees until golden brown and add to stock pot with the juices. 2) added the rest of the ingredients and bring to a rolling boil for 10 minutes. 3) reduce heat to simmer and simmer for 4 to 6 hours. 4) strain the the stock and let cool completely before refrigerating it. This can be frozen in icecube trays and cryovaced for up to 4 - 6 months. Enjoy 

1 bag stuffing cubes 1 bunch scallions chopped  1 large yellow onion chopped 3 eggs beaten 1 stick sweet cream butter cubed 6 cups homemade turkey stock 1) coat the bread cubes with oil and seasonings and toast in the oven until golden brown. 2) in large bowl add the onions, scallions and the bread cubes and toss, then put into the foil baking pan. 3) in a bowl mix eggs, and stock together and pour over the bread mixture. 4) top with the cubed butter and cover with foil. 5) bake at 325 degrees until hot and liquid is soaked up by the bread, remove foil and put back in the oven to brown the top. Serve and enjoy 

1 18 pound turkey 1 log homemade compound butter 2 cups homemade turkey stock Seasoning of your choice 1) Cut out the backbone, and cut off the upper part of the wings and set aside. 2) next break the breast bone to flatten the bird. 3) create pockets under the skin of the breast and thighs and add the compound butter. 4) roast the bird at 325 degrees until internal temperature reaches 165 degrees and the skin is crispy. 5) let rest one hour. 6) remove meat from the bone, slice and serve. 7) refrigerate the left overs and then slice it up for sandwiches and things Enjoy 

1 bag carrots 1 stick sweet cream salted butter 1/2 cup Allulose sweetener 6 - 8 cups homemade turkey stock 1 1/2 tbsp cinnamon 11/2 tsp nutmeg 1) peel and cut carrots in half and place into a foil baking pan. 2) add stock and the rest of the ingredients and toss together. 3) bake at 325 degrees until carrots are tender Serve