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#turkey tails
kaiedwardsartblog · 1 year
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Split Gill & Turkey Tail Mushroom arrangement by Kai Edwards.
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orofeaiel · 21 days
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Some very pretty turkey-tails
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jazmatazzzzzz · 3 months
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༻ ✧☆———𐐪𐑂———☆✧ ༺
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photozoi · 1 year
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Inhabitants of the Wood
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askwhatsforlunch · 1 year
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Turkey Tail Minestrone
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This hearty and tasty Turkey Tail Minestrone makes a comforting dinner on a rainy night. And it is a really thrifty recipe, too. Happy Thursday!
Ingredients (serves 2 to 3):
1 1/2 tablespoon olive oil
1 large white courgette
1/2 large red or orange bell pepper
1/2 onion
1 teaspoon dried oregano
1 large garlic clove, minced
1 heaped teaspoon tomato paste
1 1/2 tablespoon Modena Balsamic Vinegar
6 cooked large Turkey Tails
1/3 cup short pasta, like macaroni
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
2 ripe tomatoes
250 millilitres/1 cup Turkey Tail Stock, warmed
1 1/2 to 2 cups water
1/2 tablespoon caster sugar
Heat olive oil in a large saucepan over medium-high heat.
Rinse white courgette and halve it lengthwise. Then, cut into thick slices. Add white courgette slices to the saucepan, and cook, stirring until golden, a couple of minutes.
Seed and chop bell pepper, and stir into the saucepan. Cook, 1 minute more.
Peel and finely chop onion. Add to the saucepan, and cook, a further 2 minutes. Stir in dried oregano.
When the courgettes start browning, add minced garlic, and cook, another minute. 
Add tomato paste, and cook out, 1 minute.
Then, deglaze with Balsamic Vinegar, and cook, another minute.
Reduce heat to medium, and flake in the meat of boiled Turkey Tails. Add macaroni. Give a good stir, to coat in herbs, vegetables and tomato paste. Season with coarse sea salt and black pepper.
Rinse and dice tomatoes, and add them, along with their juice, to the pot. Stir in warmed Turkey Tail Stock, and then water. Bring to the boil. Cover with a lid, and simmer, over medium-low heat, a dozen of minutes, until pasta are cooked. Remove the lid, and stir in caster sugar. Cook, a couple of minutes more.
Serve Turkey Tail Minestrone hot.
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angelnumber27 · 1 year
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besprent-garden · 2 years
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fantasticallyfelix · 2 years
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Ghost ladie with some turkey tails :)
My first artfight attack for @montaguethelorekeeper with her character, Wern!
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journaldechampignons · 5 months
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I think this may be turkey tails but I’m not sure. I didn’t examine it close enough per this checklist. I’ll know better next time. I’m still learning.
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vangoghcore · 7 months
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by fungiwoman
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iwilltryalittlearter · 3 months
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Dancing
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jazmatazzzzzz · 3 months
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Walks with nature
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orofeaiel · 21 days
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Collection tin from 4/3/24 hikes
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askwhatsforlunch · 1 year
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Turkey Tail Stock
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Making this Turkey Tail Stock both ensures a rich and fragrant broth, and juicy tender meat, which can then both be used separately, or be the promise of an excellent soup! 
Ingredients (makes 500 millilitres/2 cups):
6 large enough turkey tails
1/4 cup white vinegar
half an onion
4 whole cloves
2 fluffy sprigs fresh rosemary
4 carrots
2 large garlic cloves
1/2 tablespoon whole black peppercorns
1 1/2 litre/6 cups water
1 teaspoon coarse sea salt
Start by cleaning the turkey tails. Remove any leftover feathers, and trim off excess fat on the back. Thoroughly rinse under cold water.
Place turkey tails in a large bowl. Add white vinegar, and cover with cold water. Allow to soak, 10 to 15 minutes.
Drain turkey tails and place them in a large pot. 
Peel onion halve, and stick the cloves into it. Add to the pot, along with rosemary sprigs.
Thoroughly scrub carrots under cold water, if necessary, and cut them into large chunks.
Peel and halve garlic cloves.
Add carrot chunks, garlic halves and black peppercorns to the pot. Cover with water.
Bring to the boil over medium-high heat. Then, cover with a lid, reduce heat to medium, and simmer, a couple of hours, stirring occasionally. 
Remove the lid and stir in coarse sea salt, until dissolved. Cook, about half an hour longer, until stock has reduced.
Allow to cool slightly, and strain into a colander. Do not discard the meat or vegetables, as you can use them in soups or stews. (the turkey meat will be delightfully tender);
If not using immediately, you can pour Turkey Tail Stock into zip-lock bags, and freeze, up to three months.
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