Volume 9, Issue 87 - November 1, 2005

Hello Recipe Club,

So you ask, "What else can I do with all that turkey?" Well, over the next several days we will give you some recipe suggestions that will help insure that none of your hard work has gone to waste. Turkey soup is one of the first thoughts that come to mind. We have got several ideas that will warm the soul on a cool day with a variety of options. You can enjoy a light soup or hearty soup as a complete meal.

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Turkey Soup

Makes 4 to 6 servings

Ingredients:

8 cups home made turkey stock (see recipe on Monday) or 3 ounces Roasted Turkey Stock Reduction reconstituted in 8 cups hot water
3/4 teaspoon dried sage leaves crumpled
1/4 teaspoon dried thyme
1/2 cup fennel bulb cored and cut into 1/4 inch slices
6 ounces medium egg noodles
1 tablespoon flat-leaf parsley chopped
salt and freshly ground pepper to taste

Preparation:

Combine stock, sage, thyme and fennel, in a medium saucepan and bring to a boil. Reduce heat and simmer for 15 minutes.

While the stock is simmering, cook the egg noodles in a separate pot according to the instructions on the package.

Drain and add the cooked egg noodles to the broth and season with salt and pepper, sprinkle with parsley and serve.

Options: Add cooked vegetables such as steamed or lightly simmered spinach, Swiss chard, kale, carrots and onions.

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The Day after the Night before Turkey Soup Meal

Makes 6 servings

Ingredients:

8 cups home made turkey stock (see recipe on Monday) or 3 ounces Roasted Turkey Stock Reduction reconstituted in 8 cups hot water
10 ounces small white boiling onions, blanched for 1 minute, run under cold water and peeled
3 celery stalks coarsely chopped on a diagonal
1 cup bow-tie pasta
2 cups fresh, firmly packed spinach leaves cut into narrow strips
1 tablespoon dried sage, crumpled
4 cups cooked turkey meat cut into bite-sized pieces (leftovers)
kosher salt and pepper to taste

Preparation:

Bring the stock to boil in a medium sized pot. Add the onions and celery and return to a boil.

Cook the bow-tie pasta according to the directions on the package while bringing stock to a boil.

Lower the heat and simmer the stock for 15 minutes. Add the spinach and sage and bring to a quick boil. Reduce the stock to a simmer and cook for 5 minutes.

Add the cooked turkey and the drained cooked pasta. Season with salt and pepper and serve.

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Turkey Barley Soup

Makes 6 to 8 servings

Ingredients:

8 cups home made turkey stock (see recipe on Monday) or 3 ounces Roasted Turkey Stock Reduction plus 8 cups hot water
1 teaspoon chopped garlic
2 cups chopped celery stalks
1/2 cup shredded leek
1 medium onion peeled and chopped
1 medium carrot peeled and chopped
1/2 cup Italian parsley finely chopped
1 1/2 cups cooked shredded turkey meat (leftovers)
1 medium rutabaga peeled and diced into 3/4 inch pieces
1 cup barley
salt and pepper to taste

Preparation:

Place turkey stock, garlic, celery, leek, onion, carrot and 1/2 of the parsley in a medium size soup pot and bring to a boil, reduce heat and simmer for 15 minutes.

Add the shredded turkey meat, rutabaga and barley and bring to a boil. Reduce to a low heat and simmer covered for about 45 minutes. Season to taste with salt and pepper.

Serve in soup bowls and sprinkle with remaining parsley.