Posts Tagged ‘Thanksgiving’

Thanksgivingish

Paul | November 25, 2014 in Food,Recipes | Comments (0)

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Southwestern Turkey Noodle Soup

Adapted from the Food Network
Serving Size: 6

Ingredients:

1 tablespoon olive oil
3-4 cups leftover cooked turkey, chopped roughly
2-3 carrots, peeled and sliced thinly into rounds
2-3 stalks celery, sliced thin
1 medium onion, chopped
1 clove garlic, minced
2 cloves garlic, whole
2 bay leaves
1/4 teaspoon curry powder
2 teaspoons dried thyme
1/4 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8-10 cups turkey stock
12 ounces uncooked wide egg noodles, use half for thinner soup
1 cup frozen peas, (optional)
2 tablespoons parsely, chopped (optional)

Directions:

1. Heat oil in a large stock pot or Dutch oven over medium heat. Add celery, carrots, onion, and minced garlic. Sauté 4 minutes, until onions are soft.

NB: you should have roughly the same amount of each vegetable and each piece should be roughly the same size.

2. Add turkey, bay leaves, whole garlic, thyme, spices, salt, and black pepper and stir to mix well.

3. Add 8 cups stock and bring mixture to a boil.

4. Reduce heat to medium-low, partially cover and simmer 10 minutes.

5. Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender.

6. Add additional stock, if needed. Adjust seasonings. Cook 1 minute to let blend.

7. If using peas, Stir in and cook until peas are just heated through, about 1 minute.

8. Remove from heat and discard bay leaves and garlic cloves.

9. Garnish with chopped parsley, if desired.

Notes:

If you have stock left over from Thanksgiving, use that.  If not, use the leftover turkey carcass:

Put half an onion, a few stalks of celery, some carrots, some garlic, a bay leaf, and several peppercorns in a large pot with two tablespoons of oil.  Heat on high.

Pull any easily removable meat off the carcass and reserve.  Break up the carcass and add to the vegetables.

Cover with 8-10 cups water, bring almost to a boil, skim, then turn down the heat and let it simmer on low for a few hours.

Toss out the bones and vegetables, degrease the stock, reserve any usable turkey, and start your soup.

 


Turkey Noodle Soup

Paul | December 1, 2012 in Food,Recipes | Comments (0)

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Recipe Adapted from Food Network

Serving Size: 6

Ingredients:

1 tablespoon olive oil
2 leeks, cleaned and chopped
2 carrots, peeled and sliced thinly into rounds
1 clove garlic, minced
1 clove garlic, whole
2 stalks celery, sliced thin
3-4 cups leftover cooked turkey, chopped roughly
2 bay leaves
2 teaspoons dried thyme
1/4 teaspoon curry powder
1/4 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups turkey stock
12 ounces uncooked wide egg noodles (use half for thinner soup)
2 tablespoons parsely, chopped

Directions:

1. Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and sauté 4 minutes, until soft.

2. Add turkey, bay leaves, thyme, spices, salt, and black pepper and stir to mix well.

3. Add stock and bring mixture to a boil.

4. Reduce heat to medium-low, partially cover and simmer 10 minutes.

5. Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender.

6. Remove from heat and discard bay leaves. Garnish with chopped parsley, if desired.

Notes:

If you have stock left over from Thanksgiving, use that.  If not, use the leftover turkey carcass along.

Put half an onion, a few stalks of celery, some carrots, some garlic, a bay leaf, and several peppercorns in a large pot with two tablespoons of oil.  Heat on high.

Pull any easily removable meat off the carcass and reserve.  Break up the carcass and add to the vegetables.

Cover with 8-10 cups water, bring almost to a boil, then turn down the heat and let it simmer on low for a few hours.

Then toss out the bones and vegetables, degrease the stock, reserve the turkey and start your soup.

 


wow, thanksgiving is here already

Paul | November 23, 2011 in Food | Comments (0)

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Here’s my turkey recipe, such as it is 

Dry Brine

  • 1 TBS/pound Kosher salt
  • 1-2 leaves sage
  • 1 bay leaves
  • lemon zest
Vegetable Stuffing

  • 1 lemon
  • 1 apple
  • 1 medium onion
  • 10 sprigs fresh thyme
  • 1-2 cloves garlic
  • 5 sprigs parsley
  • 4 branches fresh rosemary
  • 2 branches fresh sage
  • 4 bay leaves
  • ¼ cup vegetable oil

Rub

  • 1 stick softened butter
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon paprika

Stock

  • 3 carrots, whole
  • 3 stalks celery, whole
  • 3-4 cloves garlic
  • 2-3 cups red wine
1.Prepare the turkey. Remove all extra parts; reserve giblets. Cut off wingtips and any excess neck, etc. Loosen up leg joints without tearing skin. Cook the liver and give it to your cats.
2.(optional) Dry brine the turkey. Season turkey inside and out with kosher salt (1 TBS per pound) mixed with finely chopped sage, bay, and lemon zest. Put in large plastic bag and let sit in refrigerator for three days, turning and massaging daily. Remove from bag, reserve juice.
3.Make the stuffing by roughly chopping the lemon, apple, onion, thyme, rosemary, sage, parsley and bay leaves into 1/2-inch pieces. Mix with oil. Wrap stuffing in cheesecloth and put in cavity.
4.Mix butter, Worcester Sauce, and paprika. Rub bird all over with the mixture. Put extra butter in the folds between the body and the wings and legs.
5.Truss the bird. Do not tie too tight. Wrap in aluminum foil and place in baking pan.
6.Cook at 325, 15 minutes per pound. Half an hour before turkey should done, open foil. Pour wine over bird. Add stock ingredients and reserved brining juice to baking pan. Put bird in oven and let brown, basting frequently with pan juices.
7.Let turkey rest 20-30 minutes. Remove and discard stuffing.
8.Degrease baking pan. Mash vegetables and strain. Use liquid and giblets for gravy.