Made turkey soup today
Moms View Message Board: General Discussion: Archive November 2007:
Made turkey soup today
It will taste good, when we are cold from being outside to watch the parade. Weather Underground says we are 38 degrees. Brrr.
Have to send Sarah back to school with leftovers. I'm feeling a bit of deja vu here, since it doesn't seem all that long ago, that I was the one going home with leftovers.
Wow... It goes fast doesn't it??
I am making turkey soup and turkey pie tomorrow.
I still remember being the one going home with leftovers - where does the time go?
Yep, I'd better make theses leftovers into something before the crew mutinies. I myself have had the same Thanksgiving meal once or twice per day every day since Thursday. I love it!
Off the topic: I haven't figured out how to start a new thread. I mean, obviously, I know how to add a message, but where do I go to post a new one. When I click "Post a Message" on the left, it takes me to registration.
From the general board, or whichever board you want to post a message on, go all the way to the bottom and there is an option to start a new discussion. Click there and it will give you a box to type in.
Oh! Thank you!
I was giving up before I'd really hit the bottom (of the page, I mean). 
We had the last of the turkey in a pot pie tonight. Yummy!
We didn't have many turkey leftovers and the ones we had I ate in sandwiches. I had a ton of ham left so I made ham and bean soup that the kids gobbled up, ham and broccoli casserole and I'll make an egg and ham breakfast casserole tomorrow morning. The rest of it will make sandwiches and it will be gone. I'm envious of the turkey potpie. Yum!
So far I have planned for the honeybaked ham leftovers (a lot)
Ham and swiss loaded potatoes
Pasta with mushrooms & ham
Asparagus & ham Casserole
Breakfast pizza
Now I need meals with the turkey.
I have a TON of leftovers!
Dawn--care to share your turkey soup recipe?
Stock Recipe:
Jane Brody's Chicken Stock from Jane Brody's Good Food Book, p. 310
2 pounds chicken scraps, including some bones
Cold water to cover (at least 2 quarts)
1 large onion, peeled and stuck with 3 or 4 cloves
1 or 2 ribs celery, halved crosswise, with leaves if available
1 or 2 carrots, cut into chunks
1 bay leaf
2 or more parsley sprigs, or 1 tablespoon dried parsley flakes
1 teaspoon terragon
1/2 teaspoon dillweed
Salt, if desired, to taste
12 peppercorns or 1/4 to 1/2 teaspoon freshly ground pepper
1. Place all the ingredients in a large pot with a cover. Bring the liquid to a boil, reduce the heat, partially cover the pot, and simmer the stock for at last 1 hour. The longer the stock cooks, the richer it will be come. But don't cook it until the broth evaporates.
2. Pour the stock through a fine strainer, sieve or cheesecloth into a fat-separating measuring cup, bowl, or other suitable container. Press on the solids to extract as much liquid as possible.
3. If using the fat skimmer, decant the fat-free broth into containers for storage. Otherwise, refrigerate the broth until the fat hardens enough for easy removal. (Depending on the amount of gelatinous protein in the chicken scraps, the broth may gel at refrigerator temperatures.)
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The soup recipe came from Paula Deen, on the food network:
The Lady's Chicken Soup
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
I used about 2 cups of cooked turkey, instead of the chicken. It doesn't say chicken in the ingredients, but I didn't do the stock part of Paula's recipe, where I would have removed the chicken or turkey from the bones of the chicken that made the stock. I already had my stock, when I found "The Lady's" recipe. Oh yeah, I also added about 1/2 teaspoon of sage and thyme to the stock and the soup, too! I like my poultry seasonings.
I didn't add the heavy cream, because I didn't have any. I just wanted a brothy soup, in the first place. The Parmesan cheese was good, though.
The Lady's Chicken Soup
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