Turkey Spinach and Mushroom Soup

Just a quick post for the tasty soup we had for lunch today.  A creamy savory soup with fresh mushrooms and leftover turkey.

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  • 8 o.z. fresh mushrooms
  • 1/2 cup diced onion
  • 1 Tbs butter
  • 1 1/2 cups chicken stock
  • 1 cup fresh spinach
  • 1/8 tsp cayenne pepper
  • 1/2 tsp thyme
  • salt and pepper
  • 1 cup heavy cream
  • 2 cups cooked turkey
  • 1/2 cup cheddar cheese

In sauce pan saute mushrooms and onions in butter.  Cook until desired tenderness about 10 minutes.  Add chicken stock and bring to a simmer. Stir in spinach, cayenne, thyme, salt and pepper.  Cook until spinach is wilted.  Add cream, turkey and cheddar cheese; heat through until cheese in melted.

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Enjoy ~ Kimberly

Turkey Tetrazzini

We had a fantastic turkey yesterday and I was dying to make some Turkey Tetrazzini. It had been years since I’d made any so I refered to a couple of recipes and created my own concoction.

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  1. 8 o.z. linguine or any pasta
  2. 8 o.z. fresh sliced mushrooms
  3. 1 Tbs butter
  4. 1/4 tsp kosher salt
  5. 1/4 tsp black pepper
  6. 1/8 tsp cayenne pepper – optional
  7. 1/4 cup diced red peppers
  8. 2 green onions
  9. 1 cup frozen peas
  10. 2 cups diced cooked turkey
  11. 3 Tbs butter
  12. 3 Tbs flour
  13. 1 1/2 cups chicken stock
  14. 1/2 tsp hot sauce – optional
  15. 1 cup cream
  16. 1/4 cup parmesan cheese

Cook pasta according to package directions.  Meanwhile in skillet melt 1 Tbs butter and add mushrooms, season with salt, pepper, and cayenne.  Add diced peppers and green onions. and cook until mushrooms are desired tenderness.  Stir in peas and turkey; pour into large bowl and set aside.  In same skillet melt remaining butter and add flour.  Cook together over medium heat for 1 – 2 minutes.  Stir in chicken stock and hot sauce until thickened.  Add cream and pour into bowl with turkey and mushroom mixture.  Add cooked pasta and stir together; pour into buttered casserole, top with parmesan cheese and bake for about 30 minutes at 350 degrees until hot and bubbly.

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Hearty Beef Stew

Charles made an awesome beef stew today with some leftover tip roast.  I liked the thick heartiness of it from the tomato paste; it was spicy but he used some of the hot homemade beef stock we’d frozen so it really had a kick.  Just omit the crushed red peppers if you like a milder version; I am sure it would be terrific without the heat.

  • 2 Tbs butter
  • 1 medium onion ~ diced
  • 2 celery stalks ~ sliced
  • 1 tsp crushed red pepper
  • 4 cloves garlic ~ minced
  • 3 cups beef stock
  • 2 cups water
  • 2 cups carrots – sliced
  • 2 cups potatoes – diced
  • 2 bay leaves
  • 1 can tomato paste
  • 3 cups leftover beef roast ~ cubed
  • salt and pepper to taste

Sauté onion, celery, and crushed red pepper in butter over medium low heat for about 15 minutes.

Stir in garlic and cook for about 2 minutes.  Add stock, water, carrots, potatoes, and bay leaves; bring to simmer and cook for about 15 minutes until veggies are tender.  Add tomato paste and beef; heat through.  Season with salt and pepper if desired.

Enjoy ~ Kimberly

Leftover Thanksgiving Turkey and Dressing Ideas

Part of the greatness of a homemade Thanksgiving dinner is the leftovers if you ask me!  I love turkey sandwiches the next day and I could eat dressing all of the time.  Here are a couple of different things I did with our leftover turkey and sides last week.

Turkey with mushrooms and greens

  • 8 o.z. fresh mushrooms
  • 1 Tbs olive oil
  • 1 cup leftover collard greens
  • 1 cup left over turkey gravy – more or less to your liking
  • 1 -1/2 cups left over turkey
  • salt and pepper if desired

Sauté mushrooms in olive oil until desired tenderness.  Stir in remaining ingredients and heat through.  Check for flavor; season as needed ~ assuming your gravy and such was flavored well to begin with you likely won’t need anything else at all! This would be great over rice but I decided to fry up some dressing patties to go along with instead.

I simply took some of the left over dressing and pressed it into patties; this probably wouldn’t work with a dry stuffing but a sticky moist dressing is perfect.  Fry for 3 – 4 minutes each side in some olive oil until browned and heated through.

My other favorite of the week was of course a turkey sandwich.  This year I added some cranberry sauce and a little dressing to the usual bread, mayo, and turkey…. yummy!

Enjoy ~ Kimberly

Chicken Stock ~ Homemade Broth

Chicken Stock is so much better when you make your own.  We make it often; it’s always different depending on our mood.  Today I went for a low sodium simple version with thyme.  There are many different ways to make stock and broth so don’t hesitate to experiment with different flavors.

Chicken Stock

  • Bones, skin, leftover parts of one roasted chicken
  • 1 Tbs thyme
  • 2 celery stalks
  • 2 large carrots
  • 1 onion
  • 3 cloves garlic
  • 3 quarts water
  • 10 peppercorns
  • 2 bay leaves
  • 20 coriander seeds

In large stock pot combine all ingredients.  Coarsely chop vegetables if desired ~ more surface area will allow more flavor to be released.  Over medium heat bring to a simmer.  Reduce to low heat; you should see very slight movement at this temperature.  Continue simmering for several hours until liquid had reduced by nearly half and rich color is achieved. Strain through a fine mesh sieve and freeze or use immediately.

I simmer mine all day.  I would guess this batch went for about 8 hours of simmering; the longer you cook it the better the flavor will be.  This was made with the leftovers from the olive oil and herb roasted chicken we made the other day; a ended up with about 3 pints of golden broth.

Add more veggies or herbs if desired.  Sometimes we spice it up with crushed red or other dried peppers, other times we add additional herbs, celery seeds are a great choice too for chicken broth.

Enjoy ~ Kimberly