Turkey Paste, Stock and Mushroom/Marjoram Soup

[lillibet]

I'm closing up tabs and wanted to note that after Thanksgiving I made the best stock of my life, using this recipe. I used it to make the soup that's also on that page, using noodles instead of rice or barley, at Alice's request. The mushrooms and marjoram gave it a very different flavor than usual and it was a very hearty, wintery soup. I've

Comments

[pekmez]

FYI, If you don't mind rendering, and don't think fat in a deep freezer suffers from long freezing times, I accidentally collected too many piece of leaf lard that I haven't rendered. They've been in there a while though.

[tactical_grace]

(You may already know this, but...) You can sometimes find lard in supermarkets that cater to a large Hispanic population. I've seen it in the local Market Basket (Westford).

[lillibet]

Good thought!

[lillibet]

This was a fresh turkey and I did rinse it pretty thoroughly. It was good, but salty--especially the drippings--and the meat was no more moist than usual.

Thanks for the lard pointers!