Leftover Turkey? Here’s one solution…


Thanksgiving is over and now you’re sick of the bird.  But wait!  Consider this… come January on a cold, icy, wind-howling shitty night you just might want turkey again. Maybe in the form of soup,  turkey tetrazzini, turkey pot pie, or turkey, noodles and gravy. You know – comfort food… But really, who wants to go through all the hassles of roasting another bird? Well you don’t have to.  Can up all the leftovers from Thanksgiving and you’ll have what you need later on for all those goodies mentioned above. It’s like your own personal stash of convenience food, except its actually good for you.

This Ball® recipe assumes you have, and know how to use a pressure canner. If you don’t, start here…

Poultry or Game Bird (Hot pack method-Pressure Canner) 

Prepare your pressure canner, jars and lids and broth or hot water (I used a light broth).


Prepare your meat for canning (separate from bones, etc.)


Pack cooked (boneless) poultry into hot jars. Ladle hot water or broth to cover poultry, leaving one inch of head space in each jar. Remove bubbles and adjust headspace if necessary. Wipe rims of jars with vinegar.


Center lids on jars, screw bands fingertip-tight. Place jars in canner, adjust water level, lock lid and vent steam 10 minutes.  Close vent, bring pressure to 11 lbs (or correct pressure level for your altitude).  Process pint jars for for 75 minutes, quart jars for 90 minutes.

When canner has reached zero pressure naturally, remove jars, let cool and store.


See how easy that was?  ~A














  1. Sure, super easy — for those of you with a vent-steaming canner. 😆

    I’ve made turkey confit before, which is cooking the turkey slowly in rendered duck fat or lard and then putting in jars and storing in the fridge.

    The dark meat turkey makes killer tacos.

    Okay, that’s all I got today. Adios amiga!

    1. My husband, who is mexican, made a spicy soup the other night. He used some of the remaining cilantro from the garden and god only knows what kind of dried peppers that he brings back from Mexico. But it was tasty! Confit sounds complicated?

      1. I need to meet your husband. 😜
        Confit couldn’t be easier. Most typically, the French use it for duck or goose, and confit the legs and thighs with the fat they’ve rendered from the rest of the skin and carcass. But I’ve done it with chicken and turkey thighs/legs, and it works just as well. You just salt the meat overnight, then place it in a pot with enough lard/duck fat to cover. Cook it on the lowest possible flame for 1.5 – 3 hours, depending on the heat. Until the meat is fall-off-the-bone tender. Then let it cook, and store in crocks or jars in the fridge until ready to use. (I also freeze the meat with the fat.)

        1. Interesting. I sometimes raise a few ducks to eat – I may have to give this a try sometime! Yes, husband is Mexican. There are a LOT of tacos and other interesting foods cooked in this house! LOL


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