Place leftover turkey (meat, bones, skin) into
Combine turkey broth and chicken bouillon in a
Saute onion and celery in small amount of butter.
Add to cornbread and white bread which have been crumbled together.
Add seasonings and mix thoroughly.
Add boiled eggs and turkey broth and stir well.
Add salt and pepper to taste.
Bake in 325F oven for one hour or until light brown.
Add vegetables to turkey broth along with salt and noodles; simmer 15 minutes.
Add turkey; heat thoroughly and serve.
Makes 6 servings.
Measure out 4 cups of turkey broth or leftover turkey gravy. If using gravy
Broth---------.
Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water
xample.
After carving your turkey save any tasty drippings for
For Broth.
Melt butter in heavy
For the turkey broth.
Melt butter in large
Combine turkey broth, lemongrass, ginger, cilantro stems, lime
Sift flour with salt.
Stir into butter in medium-size mixing bowl.
Add eggs beating until well blended.
Bring broth to boil in large saucepan or kettle with salt, pepper, thyme and turmeric. Add onion, corn, limas and turkey.
Return soup to boiling. Drop dumpling batter by teaspoonsfuls into boiling soup to make 12 dumplings.
Lower heat to keep soup simmering; cover and cook 20 minutes or until dumplings are cooked through.
Serve in warm soup plates or bowls.
Sprinkle with finely chopped parsley if you wish.
Serves 6.
In a large dutch oven, heat the oil. Add the onion, carrots, celery and mushrooms. Cook for 4 minutes. Add the garlic and cook for another 2 minutes or until onion is translucent.
Add turkey broth, lentils and chick peas, bringing the soup to a boil. Reduce heat and simmer, for 30 minutes or until lentils are cooked.
Remove the pot from the element and add the chopped turkey and macaroni. (The hot liquid will continue cooking the macaroni).
Let sit for 10 minutes.
Season with Italian seasoning and salt and pepper.
In a dutch oven or soup kettle, saute onion and celery in butter until vegetables are tender, about 10 minute.
Stir in the flour and seasonings; gradually add milk, stirring constantly until thickened.
Add turkey and carrots.
Add enough broth until soup is desired consistency.
Cover and simmer for 15 minutes.
Add peas; cover and simmer for 15 minutes or until vegetables are tender.
dd milk and stock or broth; bring to boiling, stirring constantly
Spray 9 x 13-inch pan with Pam.
Combine celery soup, milk and turkey.
Pour into pan.
Make stuffing using margarine and turkey broth.
Cover turkey mixture with stuffing mix.
Bake at 350\u00b0 for 45 to 60 minutes.
Serves 8 to 10 as a main dish.
A perfect use for leftover holiday turkey.
Melt margarine.
Blend in flour and salt.
Add turkey broth and milk; cook until thick.
Add turkey, onion, peas and carrots. Simmer until bubbly.
Place this mixture into a 9 x 13-inch pan and put biscuits on top.
Bake at 350\u00b0 for 30 minutes or until golden brown.
Can cut recipe in half, if desired.
This is good eating.
Heat onions and garlic in oil until they are tender.
Pour in broth, water, carrots, celery and rice, some of each of sage, salt, pepper, spinach heat medium bubble bubble 15 minutes.
Add peas, rest of sage , spinach cook for a while.
Add turkey and tomato when rice is cooked.
Adjust everything to your taste, most recipes call for wimpy amounts of veggies, rice etc. I think soup should be chunky.
Bring turkey broth to a boil in a large pot.
Add potatoes, carrots and celery and cook for about 20 minutes or until potatoes are almost tender.
Add leftover turkey, green onions, salt, pepper, thyme and sage; stir well and return to a boil.
Cook over medium heat for another 5 minutes.
Meanwhile, mix evaporated milk and flour in a mixing bowl with an electric mixer.
Blend milk mixture into soup.
Cook, stirring constantly, until thickened (approximately 8 to 10 minutes).
Serve hot.
In 5-quart saucepan over medium heat, saute onion in oil 3 to 4 minutes or until translucent. Stir in chilies and taco seasoning mix. Cook 1 minute. Add tomatoes, breaking up with a spoon. Stir in turkey broth; bring to a boil. Add corn and turkey; reduce heat to low and simmer 5 minutes. Add cilantro.
In a 4-quart Dutch oven or saucepan combine chicken or turkey broth and carrots.
Bring to boiling; reduce heat.
Cover and simmer for 10 minutes.
Stir in turkey, zucchini, rice, and thyme. Remove from heat.
Cover and let stand about 5 minutes or until rice is tender.
Stir in Alfredo sauce; return to heat and warm through.
If desired, serve with oyster crackers.