![]() My work gives us a Turkey every year for Thanksgiving. I still had my Turkey from last year and figured before crowding our little freezer with another Turkey I should cook the old one. I had a little friendsgiving with some of my friends. I used to get together with my college friends for Thanksgiving and it was always a better time than the ones I had growing up. As a result it Friendsgiving has become a favorite holiday. Having lived in and around Indigenous reservations the actual holiday has become to be somewhat problematic in my mind, but thoughts on that another time. Problems in origin aside, it is a time to be thankful for what we have and the people in our lives. Having made a big feast and roasted the bird ( a little dry alas). I then proceeded to do the thing I always do when I roast a turkey, chicken or duck... I make stock. I froze about half of it and about half the remaining meat. There was a lot (3 people didn't make much of a dent in a 16 pound bird. ) I saved the other half and made two other soups with it. This was the first. A creamy turkey noodle soup. Recipe below: Ingredients:
5 cups turkey bone broth (simmer your turkey carcass in water for 16-18 hours.. mine had been seasoned with herbs du Provence so it had some of that, but I do not generally season my stock much so that when I play with it I can do more with it… this will make way more than 5 cups it’s just some that I used for this soup) 1 cup shredded turkey (mix of white and dark meat) 2 cups dried pasta (I used fusilli) 1/4 cup leek diced 1/4 cup sweet onion diced 1 carrot chopped 1 parsnip chopped 1 stalk celery chopped 2 Crimini mushrooms chopped 1/4 cup cream 1 Tbs better than bullion roasted vegetable base Herbs du Provence to taste Salt & pepper to taste Directions: The bone broth itself is pretty mild so I added the vegetable bullion to boost the flavor a bit. In a large pan I cooked the vegetables in a little olive oil I started with the carrots and parsnips since they take longer when those started to soften I threw in everything else and cooked it about 10-15 minutes on medium heat till the veggies were cooked. I had the broth heating in another pot. I added the vegetables and brought it to a boil and stirred in the dried pasta and let it cook for another 15-20 minutes till the pasta was cooked. I added the cream and gave it a few more minutes and adjusted the seasoning adding some more herbs and salt and pepper. Tasty way to use Thanksgiving turkey! Enjoy! 9wReply
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