Don’t throw out that turkey neck! Hold on to the spatchcocked backbone! Here are a couple of uses for the parts that often end up in the trash.
This recipe yields about 2 quarts of turkey stock, which can be used to make soups or sauces, like the all important gravy!
– 1 turkey neck
– 1 turkey back bone
– 1 Cup carrots, peeled, diced
– 1 Cup celery, diced
– 2 Cups onions, diced
– 2 sprigs fresh thyme
– 1 teaspoon whole black peppercorns
Whip up some pretzel bites as a game-day snack, served with this fantastic Jalapeño Cream Cheese Dip. Or form slightly larger rolls, for slider or burger buns.
Soft Pretzel Bites
– 3 cups warm water (110ºF)
– 2 1/4 teaspoons (one package) active dry yeast
– 1 tablespoon sugar
– 2 teaspoons salt
– 2 cups bread flour
– 6 cups all-purpose flour
– 6 cups water
– 6 tablespoons baking soda
– 6 tablespoons melted butter, separated
– pretzel salt
Step 1: Dissolve the sugar in the warm water. Sprinkle the yeast over the water and let sit and foam up for 5-6 minutes. In the mixing bowl of a stand mixer, combine the salt, bread flour, and all-purpose flour, and 2 tablespoons of melted butter. Pour the yeast water into the bowl. With the dough hook attachment, mix on low for about 5-6 minutes. Dough should be pulled away from the sides of the bowl. Place dough in an oiled bowl, cover, and allow to rise for 1 hour (or until doubled in size).
Step 2: Fill a large pot with 6 cups water and 6 tablespoons baking soda. Stir to dissolve. Bring water to a low boil. While the water heats up, divide the dough into small, equal sized balls.
Step 3: Preheat your Yoder Smokers YS640 to 375ºF. Working in batches, place the balls in the boiling water for one minute each, flipping halfway through cooking. Use a slotted spoon to remove them from the water, draining away as much water as you can. Place on a baking sheet lined with parchment paper. Rest for 15 minutes
Step 4: Brush the tops of the pretzels with the remaining melted butter and sprinkle on the sea salt. Bake at 375°F for 20-25 minutes, until tops are golden brown. Serve with Jalapeño Cream Cheese Dip (recipe below).
Jalapeño Cream Cheese Dip
Step 1: Combine ingredients in a food processor. Puree to desired consistency. Use more or less of the jalapeños, depending on how spicy you like it. Be sure to include some of the juice from the jar.
This pork chop is stuffed with bourbon soaked cherries and raisins, toasted walnuts, fresh sage and cornbread. It’s perfectly suited for Autumn, and for keeping your grill active during the holiday season.
Stuffed Pork Chops
– 4 pork chops
– 1 1/2 C cornbread, crumbled
– 2 T golden raisins
– 1/4 C walnuts, toasted, roughly chopped
– 1/4 C dried cherries, halved
– 1/4 C buttermilk
– 1/2 t black pepper
– 2 t fresh sage, thinly sliced
– 1/2 t kosher salt
– 1/2 C bourbon
– Smoke on Wheels Pork Marinade & Injection
– John Henry Pecan Rub
Step 1: Place the dried cherries and raisins in a small bowl. Pour the bourbon over the top. Place chops into container or bag and cover with Smoke on Wheels Pork Marinade & Injection. Refrigerate for 2 hours.
Step 2: Remove chops from container. Insert a Victorinox 6″ Boning Knife at one end of the chop. Cut a horizontal pocket, being careful not to cut all the way through. Keep the base of the knife in one place as you slice, so the opening in which you will stuff the filling stays small enough that the filling will not fall out while cooking. Preheat your Yoder Smokers YS640 to 450ºF, set up with GrillGrates.
Step 3: Remove the fruits from the bourbon. Combine them with the rest of the ingredients, and put into piping bag. Pipe each chop full with the cornbread mixture. Alternatively, you can stuff the filling by hand, or use a zip top bag as a makeshift piping bag. Just put the filling in the bag, and cut off one corner. Once the chop is stuffed, dust with John Henry’s Pecan Rub.
Step 3: Grill the chops for about 6 minutes on each side. Turn each chop 45 degrees after 3 minutes for diamond grill marks. Remove from the grill when the internal temperature reaches 145ºF (check the temperature using an instant read thermometer like the Maverick PT-100). Rest 5-10 minutes before slicing.