Tuesday, November 26, 2013

Happy Thanksgiving!

I'm sure everyone is busy getting ready for Thanksgiving!
First, I just thought I'd gather up the recipes you might need this week in one place!

No Stove-Top Stuffing where you live? Never fear! Make your own!

No Thanksgiving is complete without pumpkin desserts!
For those who like tradition ~ pumpkin pie!
And for those who want to branch out? the best pumpkin cake ever!

No feast is finished without something special to drink ~ try my Nina's Cranberry Punch Recipe!

Second, something delicious to do with the leftovers!
{Because more than half the fun is eating up everything left :)!}

Turkey Stock

enough water to cover carcass {8-10 cups}
turkey carcass, broken
any leftover pan juices or gravy
1 onion, quartered
2 lg. cloves of garlic, peeled and slightly smashed
1 carrot, cut into large pieces
4-5 stalks celery, cut into large pieces
1 tsp. dried marjoram
1 tsp. dried thyme
1/2 tsp. dried sage
a few sprigs fresh parsley
1/2 tsp. salt
1/2 tsp. cayenne pepper
freshly ground pepper

In a large pot bring water to a boil.
Add all ingredients.
Reduce heat to a low simmer.
Cover and simmer for at least two hours.
Remove from heat.
When cool enough to handle, pick out any meat that has fallen off the bones to add later to the soup.
Strain, pour into container and refrigerate.
Once cooled, freeze or keep in refrigerator until ready to make soup.
{The fat will rise to the top and make a seal. Remove it when ready to make soup.}

 Turkey Soup

1 lg. onion, finely chopped
1 tsp. olive oil
8 c. turkey or chicken stock
1 1/2 c. carrots, sliced into thin circles
1 1/2 c. celery diced
3 turnips or small rutabagas, halved and sliced thin {if available}
3 med. potatoes, quartered and sliced thin
1 c. white beans, cooked or canned
2-3 c. leftover turkey, cut into bite-sized pieces
1-2 c. leftover cooked green beans
cauliflower {optional}
fresh parsley, finely chopped
Parmesan cheese, freshly grated

Using a large pot, saute onion in oil until limp.
Pour in stock and add carrots, celery, turnips or rutabagas, potatoes, cooked white beans {but wait on canned white beans}, turkey, and cauliflower {if using}.
Cover and simmer about 30 minutes.
When vegetables are tender, add canned white beans {if using}, and cooked green beans.
Warm through.
Top with grated cheese and chopped parsley.

Turkey Hash

6 medium potatoes, cut into cubes {about 3 cups}
1/2 c. turkey or chicken broth
1 med. onion, chopped
2 stalks celery, finely chopped {about 1 cup}
1 lg. clove garlic, minced
1 sweet red pepper, chopped
2 c. cooked turkey, chopped into small pieces
1/8 tsp. nutmeg
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. cayenne pepper
freshly ground pepper
parsley, minced {optional}

Put potatoes and broth in a large skillet.
Cover and simmer for 15 minutes until broth has evaporated and potatoes are tender and lightly browned on one side.
Add onion, celery, and garlic and saute for a few minutes over medium heat, stirring occasionally.
Add the rest of the ingredients, with the exception of the paprika and parsley.
Let cook for a few minutes on one side, then flip over in sections.
Don't overstir.
Add a little oil if pan is too dry.
When celery is tender and has is browned, serve sprinkled with parsley and paprika.

Have a wonderful time of giving thanks with family and friends, wherever you may be!

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