FOR THE TURKEY: Rub turkey inside and out with
00 degrees.
For the filling mix the turkey or chicken, cheese
Ingredients in turkey stock, besides the leftover turkey parts, were 1/2 Vidalia
nd cook until soup thickens. Simmer on low for 30 minutes.
Place turkey breast in a large 6-
Prepare broth: Cut turkey meat from carcass; chop to
Grease 9 x 13 baking pan with oleo. Layer broccoli cuts on bottom. Mix together chicken soup, curry powder, lemon juice and mayonnaise. Add to this mixture the cut up chicken or turkey. (Great recipe for leftover turkey.) Pour chicken (turkey) mixture over broccoli and spread out evenly. Mix together shredded Cheddar cheese and bread crumbs. Evenly distribute this mixture over top. Put dabs of oleo on top. Bake at 350\u00b0 for 25 minutes.
Heat oil in a large pot over medium heat; saute celery, carrots, onion, parsley, and bay leaf until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and pepper to vegetable mixture; bring to a boil. Reduce heat, cover pot with a lid, and simmer until soup is heated through, about 15 minutes.
Stir rotini into soup and cook until pasta is tender yet firm to the bite, about 15 minutes.
Break up turkey carcass to fit 6-quart
en to 350\u00b0F.
For the stuffing, melt the
For the turkey broth.
Melt butter in
Place turkey carcass in large slow cooker
and discard. Remove all the turkey meat from the bone & put
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
For the fish stock, place all
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
Place turkey frame in a large cooking vessel.
Add leftovers and remaining ingredients.
Bring to a rolling boil; lower heat. Cover.
Simmer for 1 hour.
Add 1 cup instant rice just before cutting off heat (for a thicker soup).
Yields 8 servings.
For the rich turkey stock: Heat the oil in
Fill 1 (5 quart) soup pot about half full of