TURKEY SOUP
Provided by Craig Claiborne With Pierre Franey
Categories soups and stews
Time 1h30m
Yield 12 servings
Number Of Ingredients 25
Steps:
- Put the bones in a kettle and add any leftover turkey skin.
- Add the water, giblet gravy, bay leaf, thyme, celery tops, coarsely chopped carrots, coarsely chopped onion, green part of leeks, parsley, salt and pepper. Bring to the boil and let simmer one hour. As the broth cooks, skim off and discard any scum, foam and fat that rises to the surface.
- Strain the broth into a clean kettle, discarding the solids, and skim off all fat from the top. Bring to the boil and add the diced carrots, diced celery, white part of leeks, finely chopped onion, tomatoes, zucchini and garlic. Let simmer about 10 minutes, then add the orzo. Continue cooking five minutes and add the corn kernels and cubed turkey meat. Continue cooking 15 minutes. Stir in the parsley. Serve with the grated Parmesan cheese on the side.
TURKEY (OR CHICKEN) SOUP WITH LEMON AND RICE
This comforting soup is inspired by a Middle Eastern chicken soup. It's great with or without leftover turkey - don't hesitate to pull turkey stock from the freezer and make it with just vegetables and rice.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h
Yield Serves six
Number Of Ingredients 11
Steps:
- Bring the stock to a simmer, and add the celery, leeks, garlic, salt, pepper and lemon juice. Simmer gently for 30 minutes. Add the zucchini and leftover turkey, if you have it, and simmer for another 10 to 15 minutes. Stir in the rice and the cilantro. Taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1037 milligrams, Sugar 8 grams
LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS
Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that's almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it's a warming, piquant, one-pot meal that's perfect for winter.
Provided by Melissa Clark
Categories soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
- Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
- When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
- Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
- Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
- Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.
TURKEY AND HOMINY CHILI WITH SMOKY CHIPOTLE
Making an authentic pozole - the fragrant Mexican hominy stew - has been on my list of things to do for years, but it can be very labor intensive. One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig's head. Just reading about it causes my enthusiasm to wane. This stew is a compromise; a sort of a pozole-chili hybrid, loaded with ground turkey, bell peppers, hominy and pinto beans. Chile powder adds heat, jalapeño brightness and canned chipotle chile in adobo smokiness and depth. A bottle of beer provides a pleasant bitterness that complements the spice. This recipe makes a very large batch perfect for entertaining or for stocking the freezer, but you can easily half it to feed a family of four.
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- In a large pot over medium-high heat, warm 1 tablespoon oil. Brown half the ground turkey with 3/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in half the garlic and half the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer turkey to a bowl. Brown remaining turkey in same manner, transferring it to bowl with rest of turkey.
- Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.
- Return ground turkey and any liquid in bowl to pot and add tomato purée, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 16 grams, Fiber 10 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1116 milligrams, Sugar 8 grams, TransFat 0 grams
CHILI-LIME BAKED TURKEY
Make and share this Chili-Lime Baked Turkey recipe from Food.com.
Provided by Outta Here
Categories Poultry
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350°F.
- Coat an oblong baking dish with non-stick cooking spray.
- In a small bowl, stir together all ingredients except turkey. Rub mixture onto all surfaces of the turkey.
- Place the turkey in a baking dish and bake 40 minutes, until juices no longer run pink when turkey is pierced, turning turkey over halfway through cooking time.
- Slice the turkey and pour the cooking juices over the slices.
Nutrition Facts : Calories 226.3, Fat 4.8, SaturatedFat 0.9, Cholesterol 105.6, Sodium 241.3, Carbohydrate 1.6, Fiber 0.4, Sugar 0.2, Protein 42.2
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