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The brew is packed with holiday flavors like turkey, sweet potato, and ginger.
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period.
In your dog's bowl, combine the turkey, quinoa, and carrot puree and mix well to combine. Refer to the feeding chart below, columns 2, 3, and 4, and adjust accordingly to your dog's size.
Some recipes also include smoked meat and are well spiced. Pihtije is commonly just one component of the traditional meal (or an appetizer), although it can be served as a main dish. It is usually accompanied by cold mastika or rakija (grape brandy) and turšija (pickled tomatoes, peppers, olives, cauliflower, cucumber).
Gradually blend in broth -- turkey or chicken -- until smooth. Return the saucepan to the heat and increase heat to medium-high. Bring the gravy to a boil and stir frequently.
[2] [3] The skin and fleece of the head are torched, the brain removed, and the head is salted, sometimes smoked, and dried. The head is boiled or steamed for about three hours, and served with mashed swede/rutabaga and potatoes .