BONNIE'S TURKEY SOUP WITH ROASTED TOMATOES & BASIL
This soup is so full of Mediterranean flavor, and a great way to use up that leftover turkey! It only takes about 30 minutes to get this delicious soup on the table and into your tummy! How is that for a fast meal? The soup tastes even better the next day after the flavors have had a chance to blend. Don't forget the wine and...
Provided by BonniE !
Categories Turkey Soups
Time 30m
Number Of Ingredients 16
Steps:
- 1. Get your ingredients together before you begin.
- 2. Saute celery and onion in large Dutch oven with 2 tablespoons olive oil until almost tender.
- 3. Add the green beans, parsley, marjoram, thyme, basil, salt, pepper, and bay leaves. Stir and cook for 5 minutes.
- 4. Add the chopped turkey, chicken or turkey broth, spaghetti noodles, and fire roasted tomatoes. Bring to a simmer and cook for about 10 minutes until the noodles are just tender.
- 5. Tip: Other vegetables may be added, spinach, peas, cabbage, carrots or corn if you desire.
BONNIE'S ROASTED TURKEY STOUP
After eating turkey for a couple of days, I wanted a meal that didn't remind me of Thanksgiving food! This recipe certainly did the trick. It is easy to prepare, delicious and a great way to use your leftover turkey. It is a one-pot meal, so bake some cornbread to go with it, and enjoy! Note: The inspiration for this recipe came from our good friend, Chef Andy, and his Awesome Baked Garlic Chicken recipe, which has become one of our favorite meals. http://www.justapinch.com/recipes/main-course/main-course-chicken/awesome-baked-garlic-chicken.html?p=2 ... Do try it; it is delicious.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Turkey
Number Of Ingredients 20
Steps:
- Tip: You can use white meat, roasted turkey, or dark meat, or both for this recipe. Cut meat into large sized chunks. Remove any bones or skin.
- Preheat oven to 375 degrees.
- Add the first 12 ingredients to the pot in the order given. Cover and bake for 1 hour until vegetables are tender. Remove pot from oven to add the remaining ingredients.
- Add 2 to 3 cups of leftover roasted turkey, 1/2 cup cooked green beans, and 1/2 cup chopped parsley.
- Add 1 cup of stock. (thickened if desired as in the Optional ingredient above.)
- Return to oven and bake for 15 to 20 more minutes. Check seasoning to see if it has enough salt, and serve right from pot with crusty bread or cornbread. Enjoy!
- Serve and Enjoy!
ROASTED TURKEY STOCK
When you're making a turkey, making stock with the bones is the logical next step. This recipe, from the Los Angeles chef Suzanne Goin, has the usual aromatics - carrots, celery, onions - plus a concentrated shot of white wine and a dried chile, which add a welcome breath of freshness. (Sometimes poultry stock can taste flat.) Roasting the bones and the vegetables in the same pan streamlines the process and adds depth of flavor. You can use this stock in virtually any recipe that calls for chicken stock (except for chicken soup).
Provided by Julia Moskin
Categories soups and stews
Time 1h
Yield About 3 quarts
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes.
- Remove from oven and transfer pieces to a stockpot.
- Add onions, carrots and celery to the empty roasting pan and place over medium heat. Sauté briefly, just to loosen the crusty turkey bits from bottom of pan.
- Return pan to oven and cook until vegetables are browned around the edges, 20 to 25 minutes.
- Remove pan from oven and place it over medium heat. Add white wine and cook, stirring, until wine is reduced to a syrup, about 3 minutes.
- Add wine-vegetable mixture to stockpot. Add garlic, thyme, bay leaves, black peppercorns and chile. Add 6 quarts water and place over medium-high heat just until mixture comes to a boil.
- Immediately reduce heat to low, skim any foam floating on top and simmer, skimming as needed, for 3 hours. Add 1 teaspoon salt and taste. If stock tastes watery, keep simmering until stock is flavorful. Taste for salt again and add more if needed.
- Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 291 milligrams, Sugar 1 gram, TransFat 0 grams
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