Turkey Soup

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After Thanksgiving there is always the dilemma of what to do with all the leftovers.  This year I decided to make turkey soup instead of turkey and dumplings like I did  last year.  One advantage to make turkey soup is being able to put all kinds of vegetables in it.

This is the first year I made turkey soup and did not follow a recipe.  This turned out to be the best soup I have made.  I will briefly explain how I cooked it but really you can pretty much put whatever you want to in it.

To begin with I cooked the turkey carcass for about 3 hours.  After the 3 hours I took the carcass out and placed it in a bowl to cool off.  I strained the broth to make sure all bones were out.  Then I skimmed the top to remove the fat.  When the carcass cooled off enough I got what meat I could off of it and put that in the soup.

Then I added what veggies I had.  It ended up being 1 chopped onion, 1 package of sliced mushrooms, sliced carrots, sliced celery, about 8 cut up red potatoes and here is the best part.  I put the rest of the leftover green bean casserole in the soup too.  Green bean casserole has all the ingredients for a good soup already in it like cream of mushroom soup and french fried onions.

For seasonings I put in what I thought my family would like, salt and pepper, poultry seasoning, parsley, cumin, rosemary, thyme and no telling what else I put in there.

Then I simmered all that until the veggies were tender.

I added 1 cup of rice to the soup and cooked it until it was done.

Oh my!  This was good soup.  I made a huge pot full and ended up freezing some too.  Oh yes, serve with any leftover dinner rolls if you have any!

So this recipe used up the rest of the turkey and the green bean casserole.  Next post will be about what to do with leftover mashed potatoes.

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Turkey Noodle Soup

1 turkey carcass, broken into several pieces
2 quarts of water
1 teaspoon salt
1/4 teaspoon pepper
1 onion, chopped
2 celery stalk, chopped
1 carrot, peeled and chopped
2 tablespoons chopped fresh parsley
1/2 teaspoon dried marjoram
1 bay leaf
6 oz. noodles, cooked and drained

Combine turkey carcass and water in a slow cooker. Add salt, pepper, onion, celery, carrot, parsley, marjoram and bay leaf. Cover and cook on LOW 5 to 6 hours. Remove carcass and bay leaf from cooker. Take meat off bones; return meat to broth. Discard bones. Add cooked noodles to cooker. Cover and cook on HIGH 20 to 30 minutes. Discard bay leaf. Serve soup hot.

Variation: This recipe is designed for a 4 1/2 quart slow cooker. For a 3 1/2 quart or smaller slow cooker, use chunks of turkey meat cut off the bones or chicken parts.

Tamale Pie

I love a good tamale pie but then I like tamales.  This is a really good dish for a cold January evening.


Set your oven at 375 degrees.

Brown 2 pounds of ground turkey in a large saucepan.  (I used a Dutch oven.)

While the ground turkey is browning, add 2 tablespoons of vegetable oil to a skillet.

Add one chopped onion. two chopped jalapenos and 1 tablespoon of ground cumin to the skillet.

Cook until the onions and jalapenos are soft.

Add 2 teaspoons of salt to the onion/jalapeno mixture.

Add 1/4 teaspoon of pepper to the onion/jalapeno mixture.

Add the onion/jalapeno mixture to the browned ground turkey.

Stir in 28 ounces of crushed tomatoes.

Add 4 cups of frozen corn.  If you aren’t making this in the middle of January, you can add fresh corn.  Cook the mixture on low while you put together the cornmeal crust.

For the cornmeal crust, measure 1 1/2 cups of cornmeal into a bowl.

Stir in 1 1/2 cups of cold water.

Pour 2 1/2 cups of water into a saucepan.  Add 2 teaspoons of salt to the water.

Add 1/4 teaspoon of pepper to the water and bring it to a boil.

Reduce the temperature and stir in the cornmeal/water mixture.  Cook on low 4 to 5 minutes until the mixture gets thick.  Stir frequently so it doesn’t burn on the bottom.

Remove from heat and stir in 4 tablespoons of butter.

Spread the cornmeal mixture evenly in the bottom of two 8×8 square dishes.

Spread the turkey mixture evenly on top of the cornmeal mixture.

Spread 1 cup of shredded Monterey Jack cheese on top of each dish.  Cook one for 30 minutes and freeze the other dish.

Mmmm…..and here is the finished product.  It is so good and what makes this recipe even better is the extra tamale pie that is in the freezer!!

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Chicken/Turkey Enchiladas Au Gratin

This is a tried and true recipe.  I have made this dish for years and everyone always loves it.  It is a quick dish to make on a busy weekday.  I serve it with corn and pinto beans.  I usually make this with chicken but since I need to use the turkey up, I decided to substitute it for the chicken.

Saute 1 chopped onion and 1 can of chopped green chilies in 1 stick of butter.    Cook until the onion is soft and transparent.

Place 6 corn tortillas (whole or torn up) in the bottom of an oblong casserole, overlapping slightly.

Add 2 cups of cut up turkey or chicken on top of the corn tortillas.

Pour the onion, chili and butter mixture on top of the turkey/chicken.

Add 6 corn tortillas whole or torn up on top.

Spread one can of cream of chicken soup on top of the corn tortillas.

Place sliced Swiss cheese on top.  Bake at 350 degrees F for 30 minutes.

This is how it looks when it comes out of the oven.  Mmmmm…….

Dinner is served!!

Here is the recipe:

1 large onion, chopped
1 dozen corn tortillas
1 stick butter
1 can chopped green chilies
2 cups chicken or turkey, chopped
1 can cream of chicken soup
6 slices Swiss cheese
Saute chopped onions and chilies slowly in butter. Place 6 tortillas (whole or torn up) in bottom of oblong casserole overlapping slightly. Add chicken in layer. Top with onions and chili. Add layer of tortillas. Pour soup on top. Add cheese last. Bake at 350 degrees for 30 minutes.