Turkey Leftover Vegetable Soup
Ingredients
- 8 cups turkey or chicken broth
- 1 turkey carcass, all meat removed
- 1 carrot, halved lengthwise, plus 1 carrot, minced
- 1 whole stalk celery, plus 1 stalk, minced
- 1 onion, halved, plus 1 onion, minced
- 2 bay leaves, divided
- 2-3 cups leftover turkey meat, diced into small pieces
- 2 cloves garlic, smashed
- 1 tablespoon olive oil
- 3 cups leftover cooked Thanksgiving side vegetables ( Brussels sprouts, sweet potatoes, green beans, peas, etc)
- 1 tablespoon chopped fresh sage
Directions
Put the broth, turkey bones, carrot halves, celery stalk, onion halves, and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, for about 1 1/2 hours.
Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids and set the broth aside.
In a large soup pot, heat the garlic in the olive oil over medium heat. Add the minced carrots, celery, and onions. Cook over medium-low heat until softened, 7 or 8 minutes.
Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the reserved turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the diced leftover vegetables and diced turkey meat to the soup. Bring it back up to a simmer and cook for 5 minutes. Turn the heat off and cover. Allow to sit and steam for about 10 minutes.
Season with salt and pepper to taste.
Sage and Cream Turkey Fettuccine
2 servings Ingredients
3 ounces of dried spinach or plain fettuccine
1/3 cup light dairy sour cream
2 teaspoons all-purpose flour
1/4 cup reduced-sodium chicken broth
1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
1/4 teaspoon ground black pepper
6 ounces leftover cooked turkey breast, cut into bite-size strips
1/4 teaspoon salt
1 cup sliced fresh mushrooms
2 green onions, sliced
1 clove garlic, minced
Directions
Cook pasta according to package directions; drain and set aside. Meanwhile, in a small bowl, stir together sour cream and flour until smooth. Gradually stir in broth until smooth. Stir in snipped or dried sage and pepper; set aside. Heat 2 teaspoons oil in an 8-inch skillet over medium-high heat. Add mushrooms, green onions, and garlic to a hot skillet. Cook and stir for about 3 minutes. Stir in turkey and mix well. Stir the sour cream mixture into the turkey mixture in a skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve turkey mixture over hot-cooked pasta
Tomato Basil Soup
Servings: 6 people
Ingredients
2 ½ pounds, about 12 Roma tomatoes, halved
3 medium carrots, peeled and cut into small chunks
Extra virgin olive oil
Kosher salt
Black pepper
2 medium onions, chopped
5 garlic cloves, minced
14 oz container of canned crushed tomatoes
1 bunch (2 ounces) fresh basil leaves
1 teaspoon dried thyme leaves
1 teaspoon dried oregano
½ teaspoon sweet paprika
½ teaspoon ground cumin
3 cups water
Croutons, Grilled bread, or toast for serving
Directions
Preheat your oven to 450°F.
In a large mixing bowl, toss the tomatoes and carrots with a generous drizzle of extra virgin olive oil, and a pinch of salt and pepper. Transfer to a large baking sheet and spread well in one layer. Roast in the heated oven until the tomatoes have deflated and begun to char at the edges, about 45 minutes. Set aside for a to cool. You can even do this step a day in advance.
Transfer the roasted carrots and tomatoes (along with their skin and seeds) to the bowl of a food processor fitted with a blade. Add a splash of water and blend until the vegetables have broken down and combined. Some texture is nice, so stop the processor before it becomes a super smooth puree.
In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. When the oil begins to shimmer, add the onions and cook, stirring, until softened, about 3 minutes. Add the garlic and cook briefly until golden, about 1 minute.
Pour the roasted tomato mixture into the pot with the onions. Stir in the crushed tomatoes, basil, thyme, oregano, paprika, cumin, and 3 cups of water. Season with salt and pepper. Bring to a boil, then lower the heat and cover, leaving the lid slightly ajar to allow some steam to escape. Let simmer for about 60 minutes.
Transfer the soup to serving bowls. If you prefer a smoother soup, use a handheld processor and process until you achieve the consistency you like.
If you like, top each serving with a generous drizzle of extra virgin olive oil and grilled bread. I also like to serve a cup of this soup with a sandwich for a light dinner.
Oven Fried Fish filet Sandwich
Ingredients
2 hoagie rolls, lightly toasted
Leftover oven-fried fish fillets
Tartar sauce, horseradish sauce, or mayonnaise
Sliced fresh tomato
Lettuce
Directions
Preheat the broiler. Put the fried fish in the oven and broil for one to three minutes on each side. Make sure to watch the fish as it heats. You don’t want to burn the outside before the inside is thoroughly reheated. Your leftover fried fish will be ready to eat when it reaches an internal temperature of 145 degrees Fahrenheit.
Spread the inside of the roll with your favorite sauce, and add fish and remaining ingredients, according to taste/ Serve with a cup of soup.
BROTH
1 leftover roast chicken carcass (skin, bones, and any meat stuck to the bones)
4 quarts water
1 carrot, halved
4 celery tops
1 small onion, halved
3 whole garlic cloves, peeled
2 bay leaves
Peppercorns to taste
In a soup pot, combine the chicken carcass, vegetables, and water. Bring to a boil. Lower the heat, cover the pot, and simmer the mixture for 2 hours.
Place a colander or strainer over a large bowl. Tip the contents of the pot into it. Let the mixture cool. Pour the strained broth back into the soup pot.
Pick through the bones and remove any meat; discard skin and bones. Add the meat to the broth; set aside.
SOUP
2 medium onions, coarsely chopped
3 cloves garlic, finely chopped
4 stalks celery, cut into 1/2-inch slices
4 medium carrots, cut into 1/4-inch slices
6 oz thin spaghetti or any noodles you like. I use Chinese stir-fried noodles.
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon chopped fresh parsley
Directions
Return the broth to the soup pot. Add the vegetables, garlic, salt and pepper. Bring to a boil, reduce the heat to a simmer, and cook for about 20 minutes. Bring the soup to a low bowl and add the noodles. Cook for 15 -20 minutes until the noodles are cooked and the vegetables are tender. Add parsley and adjust salt to taste.
You can use any combination of vegetables that you like. Here is what I use.
Ingredients
six ears of fresh corn on the cob husks removed
water to cover, about 4 cups
one red onion, diced
two carrots diced
two celery stocks, diced
two bell peppers, diced
three zucchini, diced
four yellow squash, diced
two patty pan squash, diced
three Yukon Gold potatoes, diced
five cloves of garlic, chopped
6 cups of vegetable or chicken broth
¼ cup of chopped parsley
1/4 cup of chopped thyme and
1/4 cup of chopped oregano,
Salt and pepper to taste
½ cup heavy cream
Shredded cheddar cheese for serving
Direction
Cut the corn off the cobs and set aside. Place the cobs in a large soup pot and cover with water. Bring to a boil, lower the heat, and simmer for 30 minutes. Remove the cobs and discard them.
To the corn broth, add all the soup ingredients including the corn, except the cream and cheese. Stir well and bring the boil to a low boil.
Simmer the vegetables until very soft, about 60-90 minutes. With a slotted spoon or spider remove 2 cups of vegetables and set aside.
With a hand blender, puree the soup remaining in the soup pot until smooth. Add the cream and the 2 cups of vegetables. Heat on low. Serve with shredded cheese as a topping.
The soup freezes well for future meals.
4 servings
Ingredients
1 tbsp sesame oil
1 head baby bok choy, cut into 1-inch pieces
2 scallions, sliced thinly, white and green portions separated
1½ tbsp fresh ginger, minced
5 cloves of garlic, minced
!/4 teaspoon crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
4 cups chicken bone broth
1 tbsp soy sauce
Salt and black pepper to taste
8 frozen Pork Dumplings
Directions
Heat oil in a saucepan over medium-high heat. Add the bok choy and white scallions. Cook, stirring often, for 2 minutes.
Add the ginger, garlic, red pepper flakes, sea salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 1 minute.
Add the bone broth then increase the heat to high and bring it to a boil. Remove from the heat and add soy sauce and sriracha, to taste.
Heat frozen dumplings in the microwave according to instructions.
Place 2 dumplings in each bowl and top with soup. and dark green portion of the scallions.
Still have lots of baked jam left over, make this easy soup, and freeze it for a later time when you are not tired of ham.
I like to use instant mashed potatoes in soup to help thicken it instead of using flour.
Ingredients
4 tablespoons butter
1 large baking potato, peeled and diced
2 celery stalks, diced
1/2 of a large onion, diced
2 cups diced cooked ham
4 cups chicken broth
4 servings of instant mashed potato flakes
2 cups milk
Salt to taste
Black pepper to taste
Directions
Melt the butter in a large saucepan or Dutch Oven/ Add the potatoes, onion, and celery. Cook on medium for 5 minutes. Stir frequently. Add the chopped ham and cook for 5 minutes. Add the broth and bring it to a low boil. Lower the heat and simmer until the vegetables are cooked.
Srie in the instant mashed potatoes and stir until thickened, Stir in the milk and chives. Stir frequently until the mixture is incorporated. Season with salt and pepper.
6 servings
Ingredients
1 pound fresh asparagus
6 cups chicken stock
1 leek, chopped
2 garlic cloves, chopped
2 ribs celery, chopped
1 large baking potato, diced
Salt and freshly ground black pepper to taste
1 1/2 cups half and half
2 tablespoons butter
1 teaspoon dried dill
2 tablespoons fresh lemon juice
Coupons for serving
Directions
Cut the woody bottom half of the asparagus spears off and reserve the tops. Wash well. Place the woody stems in a soup pot along with the chicken stock. Simmer, covered, for 30 minutes. Drain and discard the stems. Return the broth to the soup pot. Add the chopped leeks, celery, garlic, and potato. Bring to a boil, lower heat, and simmer vegetables until soft, about 30 minutes.
Chop the top half of the asparagus stalks into 1-inch pieces and add the asparagus pieces to the soup pot. Season with salt and pepper, to taste. Cover the saucepan and allow vegetables to cook for 15 minutes.
Process these cooked vegetables and broth with an immersion hand blender in the soup pot,
Add the half and half, butter, dill, and lemon juice. Simmer for 5 minutes, then taste and add salt and pepper, if necessary.
Ingredients
Meatballs
1 lb lean ground beef {or any ground meat you prefer}
1 cup dried bread crumbs
2 eggs
3 tablespoons heavy cream
1/3 cup grated Pecorino Romano cheese
4 tablespoons shallots, minced
2 tablespoons dried Italian Seasoning
Soup
4 tablespoons olive oil
3 large garlic cloves, sliced
1 cup yellow onion, minced
1 cup leeks, diced
1 celery stalk with leaves, diced
10 oz fresh spinach leaves chopped
8 cups rich chicken broth
2 carrots, chopped
Half a small red chili pepper, seeded and finely chopped
2 eggs, lightly beaten
Salt and pepper to taste
1/2 cup orzo
Grated Pecorino Romano cheese, for garnish
Make the Meatballs
Working with your hands, combine all ingredients and let sit in the refrigerator for one hour. Roll into small meatballs, about 1 inch.
For the Soup
In a large heavy pot over low heat add the olive oil, garlic, chili pepper, carrots, onion, and leeks. Gently cook for 10 minutes until tender.
Add the broth. Bring mixture to a boil, add orzo, and cook for 5 minutes.
Add the spinach and cook for 1 minute.
Add the meatballs, and lower the heat to maintain a gentle simmer. Cook for 10 minutes.
Slowly pour in the beaten eggs, mixing gently to form fine threads.
Season with salt and pepper. Serve the soup with grated cheese and crusty Italian bread.
Ingredients
1 cup of each of the following vegetables cut into small pieces
Onion
Carrots
Celery
Zucchini
Green Beans
Peas
Corn
Potatoes
Soup
2 tablespoons of olive oil
2 garlic cloves, grated
1tablespoon of dried Italian seasoning
4 cups tomato purée
2 cups canned chopped Italian tomatoes
½ teaspoon Calabrian chili paste
3 cups low-sodium chicken or vegetable broth
2 cups water
Parmesan cheese rind
Salt and pepper to taste.
Grated Parmesan cheese for garnish
Directions
Heat the oil in a soup pot. Add the vegetables that take longer to cook: onion, carrots, celery, green beans, and potatoes. Cook, stirring frequently, for 5 minutes. Add the garlic and remaining vegetables. Cook for 5 more minutes.
Add purée, tomatoes, broth, water, cheese tind, and seasonings. Bring to a low boil, reduce the heat to a simmer, and cook untold the vegetables are tender, about 45 minutes. Serve in soup bowls and garnish with Parmesan cheese.
Broth
Ingredients
One 4-pound) whole chicken
Or 2 lbs chicken wings and 2 lbs chicken drumsticks
1 onion, halved across the equator
2 carrots, washed and cut in thirds
2 stalks of celery, washed and cut in thirds
1 head garlic, cut in half across the equator
1 bay leaf
10 sprigs thyme
1/2 teaspoon black peppercorns
14-15 cups water
Directions
To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns, and water to cover about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities that rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 2 hours, skimming as needed.
Remove a wide bowl and cool.
Chicken broth and return it to the soup pot.
Remove the meat from the bones and set aside.
Soup
Ingredients
2 celery stalks, chopped
2 carrots, sliced
1 onion, chopped
Salt and pepper to taste
1 large thyme sprig
½ cup chopped celery
8 9z thin noodles {I use thin spaghetti}
Cooked chicken
Homemade broth.
Directions
Bring the broth to a boil. Add the vegetables and cook for 5 minutes. Add the noodles and cook until al dente.
Add the chicken and seasoning. Heat until the ingredients are hot. Serve or refrigerate until needed.
