The only thing better than Thanksgiving dinner is the delectable spread of leftovers we get to enjoy over the following weekend. I can’t wait. But honestly, with the size of turkeys these days, does anyone ever get through the whole darn bird?
Put all that gobble gobble! to good use and spare yourself the wasteful anguish with this light & healthy Leftover Turkey Soup recipe. Believe me, you can’t mess it up. Add and substitute just about any fresh herb, vegetable or starch that you like. Rosemary instead of sage, potato instead of noodles, mushrooms instead of zucchini, you name it.
(photo credit: kitchendaily.com)
Leftover Turkey Vegetable Soup
Total time: 2.5 hours (2 hours for stock, 30 min to assemble final product)
Turkey carcass (bones, skin, gross parts…everything but the meat)
2 cups turkey meat, diced
½ package egg noodles, cooked as directed
1 cup diced carrot
1 cup diced onion
1 cup diced celery
1 cup zucchini, sliced
2 Tbsps. chopped fresh sage (or dried)
2 Bay Leaves
2 garlic cloves, minced
chicken bouillon – 1-2 cubes
Separate all turkey meat from the carcass and set aside. Ideally you’ll have about 2 cups of leftover turkey meat.
In a large soup pot, add turkey carcass, onion, celery and bay leaves with about 6 cups of water. Bring to a simmer, cover and cook for at least 2 hours, up to 3 hours if you have the time.
Remove from heat and strain the stock completely – be very diligent with this as the boiling process can render small bones a choking hazard if you don’t remove them completely.
Add garlic, bouillon, sage, and carrots to the strained stock in your large soup pot. Simmer for 10-15 minutes.
Add turkey and zucchini and simmer for an addt’l 10 minutes.
Add noodles, stir well and ladle into individual bowls for serving.
For an extra kick, throw in some dried red chili flakes.
With Thanksgiving around the corner we thought you would enjoy this super simple recipe for Sparkling Cranberries. This dish is a beautiful addition to any holiday table and a delicious compliment to everything from melted brie cheese, custard or ice cream. Full credit for this idea and photograph go to 101 Cookbooks!
2 cups cranberries
2 cups water
2 cups sugar for syrup (any variety)
1 cup addt’l sugar (medium grained organic and regular granulated white sugar)
To make syrup, combine 2 cups sugar and water in a medium saucepan and bring to a simmer, then remove from heat and let cool for a few minutes.
In a medium bowl, add cranberries and pour syrup gently over the top. Cover and refrigerate overnight.
Drain the cranberries and toss with larger grain sugar until evenly coated. Allow to dry on a baking sheet for a few hours.
Toss the cranberries again with regular sugar this time, and allow to dry for another hour.
In the spirit of “thanks” and “giving” I started to think of ways to get my kids to understand the importance of showing the important people in our lives that we appreciate them. Sappy? Maybe- but delicious, too!
This year, get your kids involved in the giving by getting them to help stir, measure and scoop (but away from hot ovens and baking sheets, of course) as you bake delicious cookies to share!
Share time with your kids in the kitchen baking cookies.
Share the delicious results with your kids’ friends, neighbors and teachers to show appreciation.
Share with each other and enjoy some for yourselves.
It’s the perfect way to start out the Thanksgiving Holiday week!
Healthy Oatmeal Raisin Cookies*
3/4 cup sugar
2 Tablespoons margarine
1/4 cup applesauce (healthier than oil)
2 Tablespoons 1% lowfat milk (lower in fat than whole milk)
1 cup whole wheat or white flour
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup + 2 Tablespoons quick rolled oats
½ cup raisins, dried cranberries or even chocolate chips
Preheat oven to 350 degrees F and lightly grease cookie sheets.
In a large bowl, use an electric mixer on medium speed to mix sugar and margarine. Mix until well blended, about 3 minutes.
Slowly add egg; mix on medium speed 1 minute. Gradually add applesauce and milk; mix on medium speed, 1 minute. Scrape sides of bowl.
In another bowl, combine flour, baking soda, and cinnamon. Slowly add to applesauce mixture; mix on low speed until blended, about 2 minutes. Add oats and blend 30 seconds on low speed. Scrape sides of bowl. Stir in raisins (or other fun add-ins).
Drop by teaspoonfuls onto cookie sheet, about 2 inches apart.
Bake until lightly browned, about 13 to 15 minutes. Remove from baking sheet while still warm. Cool on wire rack.