Lentils In Turkey Broth Recipes

LENTILS IN TURKEY BROTH

Steps:

• In crockpot, cook oven-roasted turkey wings until meat is tender, along with vegetable peelings.
• Remove turkey wings from broth and cool.
• Strain broth and discard vegetable peelings.
• Return broth to crockpot.
• Cook Lentils in separate pot until tender.
• Rinse well in cool water.
• Put in crockpot with broth.
• Saute chopped vegetables in olive oil or butter until almost cooked.
• Put in crockpot with broth and lentils.
• Remove meat from cooled turkey wings.
• Put in crockpot with broth, lentils, and vegetables.
• Cook soup until vegetables are tender.
• Serve with burrito style tortillas that have been cut into triangles, deep-fat fried, and sprinkled with Tony Cacheries Cajun spice and curry powder.
• My DH calls these"Cheater Chapatis.
• "Can also serve with very ripe tomatoes diced small and put in soup at the table.

TURKEY BROTH

Steps:

• Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch pieces (or ask the butcher to do them for you).
• In a large stockpot heat 2 tablespoons vegetable oil.
• Add the giblets reserved from the turkey.
• Cook, stirring, over medium-high heat until browned, 5 to 7 minutes.
• Remove them with a slotted spoon and set aside.
• In batches, add the chopped turkey wings to the pot, adding more oil if needed, and cook, turning occasionally, until browned, 8 to 10 minutes per batch.
• Return the giblets and wings to the pan.
• Add vegetables and cook until softened, about 5 minutes.
• Add 4 quarts water, or enough to cover the ingredients by at least 2 inches.
• Bring to a boil, skimming off all the foam that rises to the top.
• Reduce heat to low, and add spices.
• Simmer uncovered 2 to 3 hours.
• Strain the broth and let cool; skim all the fat from the top before using.

OLD THYME TURKEY SCOTCH BROTH WITH BARLEY, BEANS AND LENTILS

Steps:

• THE NIGHT BEFORE:.
• Soak ALL of your dried pulses, beans, lentils and pearl barley overnight. The next morning/day or just before making the broth - discard the water and rinse the pulses well; set to one side until needed.
• TO MAKE THE TURKEY STOCK.
• Cut up the turkey in small pieces, place in a large stockpot or saucepan with the thyme and add to the water.
• Simmer slowly until the bones are quite clean.
• Take the bones out, discard the skin, and put all the turkey meat to one side; then work the stock through a sieve, making sure there are no small bones left in the stock.
• When cool, skim the fat of the top.
• You will be left with turkey stock and chunks of turkey meat.
• TO MAKE THE BROTH.
• Place the turkey stock back into a large stockpot or saucepan, then add the turkey meat, and any other cold cuts of turkey you may have.
• Add the diced onion, diced carrots, diced swede (rutabaga), diced potatoes and all the soaked pulses and the pearl barley. Mix well.
• Simmer for about 45 minutes to 1 hour, or until the vegetables are soft and the pulses are cooked and do not have a "bite" to them.
• Add the fresh thyme, then the salt and pepper to taste; simmer for a further 10 to 15 minutes or until piping hot, but NOT boiling.
• Serve with dumplings, fresh crusty bread, crackers or assorted bread rolls.

LENTIL STEW WITH ITALIAN TURKEY SAUSAGE

Steps:

• Combine 2 cups broth, onion, and celery in a large saucepan over medium heat. Bring to a simmer and cook until softened, about 10 minutes.
• At the same time, heat a large skillet over medium-high heat. Fry sausage links in the hot skillet. Pierce casings with a fork to allow juices to run out and cook in the bottom of the pan. Cook until browned, 5 to 7 minutes. Remove to a plate to cool. Slice into thin slices.
• Deglaze the skillet with about 1/4 cup chicken broth. Add the pan drippings to the saucepan, along with any remaining chicken broth, lentils, tomato sauce, and pepper. Bring to a simmer.
• Reduce heat to medium, cover, and simmer, stirring occasionally, until lentils are tender, 25 to 30 minutes. If more liquid is needed, add water in small increments.
• Add sliced sausage, heat through, and serve.