Let Thanksgiving Begin!

Let Thanksgiving Begin!

Oh, the recipes for all things turkey day.  They are flooding the internet as I type this.  Me?  I start early….with Halloween.  And a giant pumpkin.  I roast the bejeezus out if it.  Why?  To collect all the water, of course.  This isn’t any ordinary water.  It’s pumpkin water.  Golden, magical, nothing else like it in the world, pumpkin water.  It’s my secret to the best vegetable stock ever.  Ever!  And the jack o’lantern pumpkins have the most water in them.

Just cut that sucker in half, get those seeds out, massage the whole thing with a touch of olive oil and stick it in the oven until it starts to collapse.  Every so often, I drain the water that sweats out while it cooks into a bowl.  Afterwards, when the pumpkin has cooled, I squeeze the flesh nearly dry and use it for something else….anything….pie, soup, sauce….and I jar up the water and store it in the fridge for a few days to let the solids settle out.  Then I make stock.  This particular stock, is the base for the best dressing I’ve ever had that I’ve made year after year.  This vegetable stock is so good, in fact, that this year I’m going to roast two pumpkins.  Go me!

Pumpkin Vegetable Stock

Ingredients

  • 2 gallons pumpkin water
  • 2 gallons water
  • 1 large onion
  • 2 whole carrots
  • 2 whole celery stalks
  • 2 cloves garlic
  • 1 bunch green onions
  • 1 bunch parsley
  • Salt and pepper I used my herbed pink salt

Instructions

  • Combine all the ingredients into a large stock pot and boil on medium high heat until liquid is reduced by half.  Cool, strain, and store.  That's it!


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