Leftover Turkey Recipes-Turkey Soup
Well Thanksgiving is over and there is another holiday coming up. There is one dilemma. What do you do with the leftover turkey? There are a variety of different meals you can prepare with your leftover turkey. In the winter months turkey soup is always a favorite recipe. Try the Simplest Turkey Soup or be more creative and try Turkey Soup with Cheddar Dumplings. Turkey soup can be a great turkey leftover solver….recipe below.
The book is divided into 50 menus, each including a soup, a salad, and a bread recipe.For every occasion there seems to be a suitable soup: chicken soup for when you’re under the weather, chili for the big football game, cheese soup for après-ski. Author and food writer Ken Haedrich relishes and highlights the unique character of soup in Soup Makes the Meal: 150 Soul-Satisfying Recipes for Soups, Salads, and Breads. His soup and salad recipes feature fresh, interesting, and, in many cases, seasonal foods.
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Simplest Turkey Soup
Leftover Turkey Recipes
-8 cups Turkey Stock
-Coarse salt and freshly ground pepper
-3 small carrots, thinly sliced diagonally
-3 ounces dried wide egg noodles (2 cups)
-1 1/2 cups shredded cooked turkey
-Coarsely chopped fresh dill, for garnish
-Lemon wedges, for serving
Bring stock to a boil, and season with salt and pepper. Add carrots and noodles, and return to a boil. Reduce heat, and simmer until carrots are tender and noodles are al dente, about 4 minutes. Stir in turkey, and simmer for 1 minute. Sprinkle with dill, and serve with lemon wedges.From Martha Stewart Living, November 2008
Turkey Soup With Cheddar Dumplings
Leftover Turkey Recipes
Not your usual turkey soup.
-1 tablespoon olive oil
-4 carrots, cut in half lengthwise and thinly sliced into half-moons
-1 onion, diced
-3 3/4 cups homemade or low-sodium canned chicken stock
-1 cup all-purpose flour
-1/3 cup yellow cornmeal
-1 teaspoon baking powder
-3/4 teaspoon salt, plus more for seasoning
-1 cup grated cheddar cheese
-3/4 cup frozen corn, thawed
-1 large egg
-1/3 cup milk
-3/4 pound cooked turkey, cut into 1-inch cubes (about 2 cups)
Heat oil in a large saucepan over medium-high heat. Add carrots and onion. Cook, stirring occasionally, 3 to 4 minutes. Add stock and 2 cups water; bring to a simmer. Cover, and cook until vegetables are just tender, 8 to 10 minutes.
Meanwhile, combine flour, cornmeal, baking powder, and salt in a medium bowl. Stir in cheese and corn. Add egg and milk; stir vigorously to make a slightly sticky dough. Using lightly floured hands, form dough into 1-inch balls; set aside.
Add the turkey to soup; season with salt and pepper. Bring to a gentle boil; add dumplings. Cover; cook until dumplings are cooked through, 5 to 6 minutes. Serve warm.
From Martha Stewart Kids
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For every occasion there seems to be a suitable soup: chicken soup for when you’re under the weather, chili for the big football game, cheese soup for après-ski. Author and food writer Ken Haedrich relishes and highlights the unique character of soup in Soup Makes the Meal: 150 Soul-Satisfying Recipes for Soups, Salads, and Breads. His soup and salad recipes feature fresh, interesting, and, in many cases, seasonal foods. The recipe choices are meant to appeal to all appetites: they can be hearty enough to satisfy the hungriest meat eater or observant enough for vegetarian tastes or stylish enough for more elegant affairs. Find Chilled Creamy Peach Yogurt Soup for the summer months paired with Blueberry Lemon Scones and Tomato, Feta, and Peach Composed Salad garnished with Peach Vinaigrette. The yeast and nonyeast breads included are both interesting and unique. Jeff’s Whipped Cream Biscuits are a rich accompaniment to Deborah’s Bulgur Buttermilk Herb Soup, and the Molasses Soda Bread with Curried Pumpkin is the perfect winter’s night companion to Haedrich’s Cheddar Bisque. A well-known and experienced food writer, Haedrich offers the reader a bountiful harvest of choices that he recommends mixing and matching. This impressive collection should lead to a near-endless supply of satisfying combinations and possibilities.
A Customer Review: I cook often, but I own very few cookbooks. I get tired of buying cookbooks and finding only a few recipes worth making. This book is definitely an exception. Every recipe I’ve tried has been terrific, and there are so many others I’d like to try, I’ve decided to give the library back their copy and purchase my own. The biggest plus for me is that the recipes are all very healthy and the menus are well-balanced. Yes, he uses butter and cream in some recipes, but he balances them with amazing whole grain breads and large amounts of vegetables and fruits in the soups as well as the salads. What impresses me the most is that his whole grain breads taste so terrific – you’ll wonder why you ever ate white bread! Best of all, the recipes make enough for leftovers, but not so much that you’re eating soup all week. Best Bets: the Split Pea soup menu is my favorite – the bread is terrific and the split pea soup is the best I’ve ever tasted.
List Price: $ 18.95
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