Turkey Soup With Cheddar Dumplings

Today I made stock with the turkey carcass from my Thanksgiving dinner. I cleaned it of most of the meat and wrapped it that nite. Then I froze it. Its cold here now and the weatherman says its going to get much colder. In fact it may even snow. Im in sunny No. Ca. thats rare. So I decided to make the stock and warm up the house. I had this recipe below on hand and decided it was time to try it. I made a few changes to the recipe that Ill put in in parentheses wherever I did that.


Turkey Soup With Cheddar Dumplings

Ingredients:
1 tablespoon olive oil
4 carrots, cut in half lengthwise and thinly sliced
1 medium onion, diced
3 3/4 cups turkey stock
2 cups water
1 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
3/4 teaspoon salt
4 ounces shredded sharp cheddar cheese
3/4 cup frozen corn, thawed
1 large egg
1/3 cup milk
12 ounces chopped cooked turkey
chopped parsley for garnish if desired

Directions:

(I took about 8c. stock that I made today with one lg. onion and 3 garlic cloves, some salt and pepper and put it in another pot. I added some of the turkey meat from that too. To the soup pot I also added 2 stalks celery, a pinch of thyme and then followed the recipe. I didnt add the onion in the recipe since I made the stock with one.)


In a large saucepan, heat oil over medium-high. Add carrots and onion - cook for 4 minutes. Pour in stock and water - bring to a simmer, cover and cook until vegetables are just tender, 8 to 10 minutes.


In a medium bowl, whisk together flour, cornmeal, baking powder and salt. Stir in cheese and corn. Mix in egg and milk - stir until the dough comes together.
Lightly flour your hands and form the dough into small balls - set on a plate.
(The recipe never said what size balls to make but from the picture I saw I figured they would expand a bit... so I made them about 2 in. across. They do expand some and next time I will make them much smaller, maybe an in. across. I put two in each of our bowls and we were stuffed.)

Add the turkey to soup and season to taste with salt and pepper. Bring to a gentle boil and add dumplings. Cover and cook until dumplings are cooked through, 5 to 6 minutes.



These are pretty tasty, a bit like having cornbread with your soup and very filling which really surprised me. While the recipe doesn't call for Parmesan cheese on it , we put some on. We love cheese and this really added more flavor. I think next time tho I will add a bit more cheddar to the recipe. I didn't really taste it in there. Next time maybe 1 c. I also didn't have any frozen corn on hand so I just opened a can of it and used part. My bf loved the soup tho. Once I made the stock the rest was easy.

Italian Turkey Stuffing

This is my Mother in laws recipe for Italian Turkey Stuffing. This is what is tradition in my family. Depending on the size of the bird depends on how much bread is used. But there's always more than the bird needs. So I bake the extra in a big crockery bowl that I spread some soft butter in so it doesn't stick. I also baste it with some of the broth that I make for my gravy to keep it moist while baking. Sometimes when I don't have a lot leftover, Ill make Stuffing Muffins. I put the stuffing in lg. muffin cups and bake it that way so there are individual servings. Then I can freeze these for another time.

Italian Turkey Stuffing

1/2 stick of butter
2c. celery and the leaves, chopped
1-2 onions, chopped
fresh parsley
1 lb. mushrooms, sliced
1 lb. sausage meat (I buy the tube of Jimmy Deans reg. sausage)
1-2 loaves of Italian bread or sourdough ( I add an extra loaf if the bird is huge)
2-3 eggs
turkey giblets (except the liver) and neck, cooked with celery leaves in water or chicken stock (save stock)
1/2 tsp. oregano
Salt and freshly ground pepper to taste

First cook the giblets in the water so its all ready for making the stuffing. I like to start this early and just let it simmer to tenderize the giblets and get as much flavor as possible. You may have to add more water or stock as it cooks. Once its done, continue with recipe.

Fry the sausage meat till brown, drain fat and put in a lg. bowl. Slice mushrooms if not bought sliced and saute in the butter. Add to sausage in the bowl.

I use a food processor for the next part. Cut veggies up in lg. chunks to fit processor. Grind celery and leaves, onion and parsley till in small pieces. Grind giblets but not neck.Dump into lg. bowl with sausage and mushrooms.

Soak bread in water. ( I cut mine up and let it dry a day or so. This helps it from becoming mush) Squeeze excess water out from bread and add to lg. bowl.

Add eggs, oregano, salt and pepper to lg. bowl and mix some. Then add some stock to it, mixing well. What I look for is a sloppy wet stuffing. It does dry out some as it bakes. But we like a very moist dressing so add enough stock to make it sloppy before baking.

To taste to correct seasoning: Melt some butter in a frying pan and take a sm. scoop of the stuffing and cook it like a patty in the butter. I like to brown it on both sides and then let cool to taste. This gives the cook ( me ) a chance for a snack cuz by now I'm starving since I start this before breakfast. It also gives you a chance to see if the flavor is balanced and if there's enough spices. If not add more and test again.

When stuffing tastes right....take the rest and stuff it lightly into the bird both the back end and the neck end. Bake as usual.

Turkey Sweet Potato Shepherd's Pie

I saw this on tv the other day and it just looked so yummy I had to find the recipe. Im gonna make this with my leftovers. I used my holiday leftovers to make my own version and it was awesome. This is definitely a keeper.




Turkey Sweet Potato Shepherd's Pie

2 tablespoons extra-virgin olive oil
2 pounds ground turkey or chopped leftover turkey
Salt and freshly ground black pepper
2 teaspoons poultry seasoning
2 1/2 pounds sweet potatoes, peeled and cubed
1 onion, cut into 1-inch dice
2 carrots, peeled and grated
4 ribs celery, chopped
4 tablespoons butter, divided
2 tablespoons flour
2 cups turkey or chicken stock (recommended: Kitchen Basics brand)
A few dashes Worcestershire sauce
1 (10-ounce) box frozen peas
1 very ripe banana
A few dashes hot sauce
2 cups shredded sharp yellow CheddarPreheat oven to 425 degrees F.

In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning.

Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, salt and cook 15 minutes until tender.

Grate onions and carrots into the turkey. Add the celery and stir, cook 5 minutes. While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat. Add flour to melted butter and whisk 1 minute then whisk in stock and season with salt, pepper and Worcestershire. Thicken a few minutes.

Stir peas into meat and turn heat off.

Drain potatoes and return pot to heat. Add remaining butter and melt over medium

heat. Peel and slice banana and add potatoes to the pot. Season the potatoes with salt and pepper and a few dashes hot sauce. Mash potatoes and banana to combine, adjust seasoning. Top the meat with the potatoes. Cover potatoes with cheese and set in oven. Bake to melt cheese, 5 minutes.

*** My version: I used the turkey left from the bird and just chopped it into bite size pieces. I used S & P and a tsp of thyme because I didnt have poultry seasoning. I chopped the onion and sauteed it with the turkey. I grated the carrot and celery. I misread the recipe and it should have been chopped and I will next time but it still was yummy.

I used leftover homemade gravy instead of making the recipe one here. I added the Worchestershire to it tho and a touch more once all was mixed in the pan since I felt it needed a bit more zing. I tossed the peas in with everything I put in the casserole dish since it was all very hot. I even added about a cup of leftover stuffing. Then I topped with homemade mashed potatoes made with sour cream that was left from the holiday too. My bf and son dont like sweet potatoes so I substituted that. Finally I topped it all with the cheese and baked it a bit longer than what it says here to be sure its heated thru well and hot. Everyone loved it and said make it again!

Herbal Turkeys

I thought since Thanksgiving is coming Id give you some herbal turkey ideas. The Thanksgiving turkey in our house has to be made the same most times, but I am able to tweak it here and there without the family knowing it. For instance, I now regularly brine my bird overnight after a particularly wonderful deep fried one a friend made here one yr. You can do that to your baked bird too. It comes out tender and juicy and stays that way even when cold for sandwiches the next day. I was amazed! No more dry bird.

Roasted Heritage Turkey with Herbs

Start with a fresh or completely thawed turkey. (Thaw in

the refrigerator, one to three days before cooking, depending on the size of the turkey.) If you choose to stuff the

turkey, do it just before roasting to avoid the risk of contamination. Serve with gravy made from the vegetable- and herb-flavored broth left in the roasting pan.

8- to 12-pound turkey
Salt and pepper
2 teaspoons fresh thyme leaves

1 teaspoon fresh rosemary, minced
5 or 6 whole sage leaves
3 or 4 garlic cloves, thinly sliced

1 large carrot, diced
1 onion, chopped
2 stalks celery, diced
3 cups chicken broth (or turkey broth, if available)
4 ounces soft butter

Sprigs of fresh rosemary, thyme and sage
1½ tablespoons cornstarch
3 tablespoons cold water

Heat oven to 350 degrees. Remove giblets from turkey, then rinse and pat it dry. Season inside and out with salt and pepper. Carefully slide your hand between the skin and the breast and leg meat, then tuck thyme, rosemary, sage and garlic under the skin.

Stuff the bird loosely. Before placing the turkey in the roasting pan, add the diced carrots, onions, celery and sprigs of fresh herbs. Place turkey in pan on top of vegetables, then add broth. Rub turkey breast and legs with butter. Roast uncovered, basting occasionally, for approximat

ely 2½ to 3 hours (a stuffed turkey takes longer to cook), or until the internal temperature reaches 165 degrees on a meat thermometer. Allow turkey to rest 20 minutes before carving.

For gravy, remove herb sprigs from broth. Allow broth to cool slightly, then skim off some of the excess fat. In a medium saucepan, heat remaining broth and pan scrapings. Meanwhile, dissolve cornstarch in cold water; add mixture to hot broth, stirring until broth thickens. Use a handheld blender to puree the vegetables and finish the gravy.

Makes 6 to 8 servings plus leftovers

HERB RUBBED TURKEY WITH ROASTED GARLIC GRAVY

Turkey:
1 Cup Fresh Flat-leaf Parsley Leaves
1/2 Cup Fresh Sage Leaves
1/2 Cup Fresh Rosemary Leaves

1/2 Cup Fresh Thyme Leaves
22 Medium Garlic Cloves, about 3 heads
1 10 Pound Turkey, preferably organic or free-range (10 to 12)
1 Large Or 2 Medium Onions, sliced into thin rings
2 Tablespoons Plus 1 Teaspoon Grapeseed Oil
Roasted-garlic gravy:
1 Head Garlic, end cut off, brushed with olive oil and wrapped in aluminum foil
3 1/2 Cups Low-sodium Chicken Broth, preferably organic
1/4 Cup All-purpose Flour

One day ahead: Process herbs and garlic in food processor until finely minced. Set aside.
Rinse turkey inside and out with cold water; pat dry with paper towels. Trim excess fat. Place turkey in large nonreactive bowl. Starting at neck cavity, loosen skin from breast and drumsticks by gently inserting fingers between skin and meat. Sprinkle kosher salt and pepper under and over skin. Then spread garlic-herb rub under skin and gently press skin to adhere. Lift wing tips up and over back; tuck into turkey. Refrigerate at least 8 hours or overnight.

To roast: Let turkey stand at room temperature 1 hour before serving. Set oven rack at lowest position and preheat oven to 350 degrees. Spread sliced onions on bottom of heavy-bottomed roasting pan and place fitted rack over top. (Or place the turkey directly on bed of onions. T

hey will prevent sticking and flavor drippings.) Brush turkey with grapeseed oil and carefully transfer to rack.

Brush one side of double-folded sheet of aluminum foil with grapeseed oil and tent, greased side down, over turkey breast. Place turkey in oven so legs face back of oven and bird, breast side up, faces door. Place wrapped garlic on oven rack. Roast 45 minutes, Remove garlic from oven. Remove foil from turkey and turn pan around. Roast until thermometer inserted in thickest part of thigh registers 170 degrees and juices run clear when thigh is pierced with fork (see note below), about 1 hour 15 minutes. Transfer turkey to platter and reserve pan drippings.
Let turkey stand 20 minutes before carving.

Prepare gravy while turkey rests: Pour drippings into 4-cup glass measure, and skim off fat that rises to surface, reserving 1 tablespoon fat (see tip below). Add enough broth to drippings to measure 3 cups. Separate roasted garlic cloves. Squeeze pulp into small bowl and mash well with fork. In medium saucepan over medium heat, heat reserved fat. Add garlic and flour, and cook, whisking constantly, until lightly browned, about 30 seconds. Gradually whisk in broth mixture. Bring to boil over high heat, whisking constantly, and remove from heat. Carve turkey and serve with gravy.

I brine my bird overnite. A friend made a deep fried one , one yr for me and we brined it then. It came out awesome and so tender. So since this brine I found online was for a baked bird , I tried it that way the yr. after. It came out tender, juicy and made tons of gravy. And the leftovers stayed tender and juicy too.

TURKEY BRINE FOR ROASTED OR DEEP FRIED TURKEYS

1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

I also slice the lemons and oranges and squeeze them before I throw them in the brine to release all the juices into the brine. I have put this in a lg pot and left it rm temp over nite as long as the bird is totally covered. The salt should keep it overnite. Ive had huge birds tho and when I do I use a sm . cooler to brine it in over nite. Rinse the bird off to get all the loose herbs and extra salt off then pat dry with paper towels before continuing with your recipe. * Last year I had a 22lb bird and had nothing to brine it in. Then I remembered my camping cooler. It was perfect! I could leave it out so it didnt take up room in my refrigerator. I just tossed some ice in with the water so it stayed cold all nite and kept it covered.