Roast Turkey Soup with Winter Vegetables
From The Reluctant Gourmet Ingredients: 1 roasted turkey carcass water bouquet garni 2 large carrots, chopped 1 large parsnip, chopped 2 turnips, chopped 3 stalks of celery, chopped celery leaves from stalks 6 medium potatoes chopped Salt and Pepper Directions: Place the carcass (and trimmed legs and wings) in a heavy bottomed soup pot and add enough water to cover the turkey carcass and then some. Add bouquet garni and simmer until the meat falls off the bone, approximately 4-5 hours. Remove the bouquet garni and strain the soup. Add the broth back to the pot along with all the...
Read MoreCream of Arugula Soup
From The Gracious Bowl Ingredients: 2 Tbsp salted butter 2 medium red onions (or 1 large), finely chopped 3 celery stalks, finely chopped 2 whole garlic cloves 4 c vegetable stock 1 lb arugula, rinsed well with stems removed 1/2 c cream salt and pepper to taste Directions: 1. Melt butter in a stockpot over medium heat. Add red onions, celery, and garlic. Simmer until vegetables are soft, about 15 minutes 2. Add vegetable stock and arugula leaves. Bring pot to a boil, partially cover, and heat until arugula is wilted, about 10 minutes. 3. Add cream. Puree soup to desired consistency...
Read MoreTop of the Stove Turnips
Serves 4 – recipe by American Eats (www.ifoodtv.com) * 1 c. milk * 1 tsp. salt * 3 c. pared thinly sliced turnips * 2 c. pared sliced carrots * 1/2 c. sliced onion * 1/4 c. diced celery * 1/4c. diced green pepper * 1 tbsp. butter * 1 c. grated American cheese * 3 tbsp. fine cracker crumbs Bring 1 cup water and milk to a boil in saucepan. Add salt, turnips, carrots, onion, celery and green pepper; simmer, covered, for 20 minutes or until just tender. Add butter, grated cheese and cracker crumbs. Simmer, covered, until cheese is melted.
Read MoreApple Stuffing
Adapted from About.com * 1 cup carrots, grated * 1 cup celery, diced * 1 cup diced onion * 1/4 cup butter or margerine * 1 tsp poultry seasoning * 1/4 tsp pepper * 1/2 tsp salt * 8 cups dry bread, cubed * 2 apples, finely chopped * 1/2 cup chopped walnuts * 1 1/2 cups chicken, turkey or vegetable broth Pre-heat the oven to 375 degrees. Melt the butter in a large skillet over medium heat. Cook the carrots, celery and onion until tender, about ten minutes. Stir in the poultry seasoning, pepper and salt. In a large bowl, combine the bread cubes, apples and walnuts, then add the carrot mixture....
Read MoreCollard-Cornbread Stuffing
Serves 8 – recipe courtesy Food Network Magazine 1. In a large deep skillet, saute 1/2 pound diced andouille sausage in 6 tablespoons butter for 3 minutes. 2. Season with salt and pepper and add 1 chopped onion, 3 chopped celery stalks and 1 tablespoon each chopped thyme and sage; cook 5 minutes, then add 4 cups sliced collard greens and let wilt. 3. Pour in 3 cups chicken broth. Simmer until step 5. 4. In a large bowl, mix 2 large eggs. 5. Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture. 6. Gently toss the stuffing, then spread in a...
Read More