Turkey Vegetable Soup

TURKEY VEGETABLE SOUP

1 1/4 pound ground turkey
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
6 cups water
1 can diced tomatoes with juice – 14-16 ounces
1/3 cup white rice, uncooked
1/4 cup ketchup
1 T. instant bouillon – chicken or beef
1/2 T. dried basil
1/8 tsp pepper
1 bay leaf

Crumble ground turkey into a Dutch oven. Stir in onion, carrots and celery. Cook and stir over medium high heat about 5 minutes, or until lightly browned. Drain.

Return to kettle and add the water, tomatoes, rice, ketchup, bouillon, basil, pepper, and bay leaf. Bring to a boil, and reduce heat. Cover and simmer 25 – 30 minutes or until vegetables and rice are tender. Remove bay leaf before serving.

Yield: 6 servings 1- 1/2 cups each.

This one calls for ground turkey, but if you had turkey leftovers, you could just chip it up into bite-size pieces and use that instead. This is easy and you don’t have to make stock for it.

Turkey Leftovers

Jane Brody’s Chicken Stock

2 pounds (approximately) chicken scraps
Cold water to cover (at least 2 quarts)
1 large onion, peeled and stuck with 3-4 cloves
1 large clove garlic, peeled
1 to 2 ribs celery, halved crosswise
1 to 2 carrots, peeled and cut into chunks
1 bay leaf
2 or more sprigs parsley OR 1 tablespoon dried parsley flakes
1 tsp tarragon
1/2 tsp thyme
1/2 tsp dillweed
Salt to taste (optional)
12 peppercorns OR 1/2 tsp freshly ground black pepper

Place all the ingredients in a large pot. Bring the liquid to a boil, reduce the heat, partially cover the pot, and simmer the stock for at least 1 hour. The longer the stock cooks, the richer it will become; but don’t cook it so long that that broth boils away.

If time permits, let the stock cool before pouring it through a fine strainer or sieve into a fat-skimming measuring cup, a bowl, or other suitable container. Press on the solids to extract as much liquid as possible. ( I always use cheesecloth to strain the soup, too!)

If using the fat skimmer, decant the fat-free broth into containers for storage; otherwise refrigerate the broth until the fat hardens on the broth’s surface for easy removal. (Depending on the amount of gelatinous protein in the chicken scraps, the broth may gel at refrigerator temperatures.)


I usually refrigerate the stock overnight and remove the fat the next day. Then I add the veggies (carrots, celery and onion usually), and add a teaspoon or two of many different spices: oregano, basil, dillweed, marjoram, sage, thyme, and lots of pepper. I try to watch my salt, when I do cook at home, so I really don’t add very much, if at all. If I get enough other herbs in there, I really don’t miss it! I know I made this once for my church’s Lenten soup suppers and it disappeared quickly.

Anyways, I cook the veggies until tender, throw in 2 cups of cooked chicken, make a cup or so of noodles (dry) and then add those, too. I usually cook the noodles separately.

We sometimes have a whole chicken for supper. Immediately after supper, I cut the chicken from the bones and put all the scraps in my stock pot. I strain the soup and put it in the fridge before I go to bed. If I don’t make the stock right away, it just doesn’t happen!

After you make stock, you can make Turkey Chowder! I might do this with our turkey leftovers.

Turkey Chowder

1 lg onion, sliced
2 stalks celery, sliced
3 T. butter or margarine
3 T. flour
1 tsp salt
1/4 tsp pepper
2 qts. turkey broth**
2 potatoes, cubed
2 carrots, chopped
2 zucchini, sliced
1 10-oz pkg. frozen whole kernel corn
1 cup Sauterne or Chablis wine
2 cups cooked turkey, chopped
2 T. chopped parsley

In a large kettle, saute onion and celery in butter until just tender-crisp; remove from heat. Blend in flour, salt, and pepper. Gradually stir in turkey broth. Heat, stirring, until mixture comes to a boil. Add potatoes and carrots. Cover and simmer 15 minutes, until vegetables are just barely tender. Add zucchini, corn, wine and turkey. Continue simmering 15 minutes. Add parsley.

Serves 8

**To make turkey broth, break up turkey carcass to fit into a large kettle. Add 1 quart water, 1 sliced onion and a handful of celery tops. Cover and simmer 1 hour. Strain broth. Add enough water (or chicken broth) to make 2 quarts. (another way to make stock.)

Or you can just make a turkey noodle soup just like chicken soup if you like.

Roasted Brussels Sprouts with Bacon

Maple Mustard Brussels Sprouts (Roasted Brussels Sprouts with Bacon) PBS

An elegant Brussels Sprouts with bacon recipe.

Ingredients

4T maple syrup
1T cider vinegar
2t dijon mustard
2t soy sauce
1/4t cayenne pepper
6 slices thick bacon
1 pound fresh Brussels sprouts, stems cut and cut in half
salt
pepper

Instructions

In a small bowl, whisk 3 tablespoons maple syrup, cider vinegar, mustard, soy sauce, and cayenne pepper. Set aside.

Cut raw bacon in small bits. Fry the bacon in a large skillet on medium high heat until done. Transfer the cooked bacon to a plate lined with a paper towel.

Soak up all but 2 tablespoons of bacon grease with a paper towel using tongs and discard.

Cook the Brussels sprouts in the bacon grease on medium high heat for 5 minutes. Add the maple vinaigrette and toss the vegetables in the sauce for 2-3 minutes until the Brussels sprouts are cooked through. Turn off the heat and drizzle one tablespoon of maple syrup and add the bacon. Season with salt and pepper.

Stir the dish for a few seconds before transferring to serving bowl.

http://www.pbs.org/parents/kitchenexplorers/2011/11/17/brussel-sprouts-with-bacon-maple-vinaigrette/

This is so delicious! Maybe we need to buy some Brussels sprouts.