Curried Turkey Oatmeal

So, it’s late on Turkey Day, and you’re wondering what to do with all the leftovers. We’ve been in that situation many times. This year, in addition to turkey bones and bits, we had some leftover pork and beef bones. No problem. Pile them all in the pressure cooker, along with an onion, celery, carrot, peppercorns, and (why not?) a bay leaf, then fill it right up to the plimsol line with water. Cook on high pressure for 45min and let it sit for about the same amount of time to depressurize before you open it.* Our cooker will hold two quarts, plus a cup, if you haven’t gone overboard on the solids. Pour the two quarts into two quart containers, or a two quart container, and pour the remaining cup into a mason jar or the equivalent, along with half a cup of oatmeal.

Setup: 1/2 cup of stone ground rolled oats, one cup of hot turkey broth, Golden Curry roux to taste, salt. Allow it to sit, covered, on the counter overnight.

Results: Very good. The overnight soak method makes for a creamier oatmeal. If you like, you could add chunks of dried fruit, but those are more common around Christmas. Shred cheese topping is also nice.

Rating: *****

*Some recipes call for running cold water over the pot to cool it down. Ours is electric, and the cord wouldn’t let us reach the sink.

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