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Turkey Corn Noodle Soup Recipe

January 3, 2010

Today’s recipe is still using the leftovers from my brined turkey.

This is a Turkey Corn Noodle soup. The recipe is very forgiving and is great to use up leftovers. It is super easy and can be made quickly.

Ingredients:

1 bag of wide egg noodles (I used whole grain for this particular batch)
1 can of corn (I used 2 small cans)
2 stalks of celery
1/2 small red onion
3 cups of water
32 oz of turkey or chicken broth
1/2 tablespoon italian seasoning
1/2 tablespoon of parsley
2 cups cooked turkey (chopped or shredded)
salt and pepper to taste

2. Chop celery and onion.

3. Shred or chop up turkey. I prefer mine in bigger chunks, this way when it cooks in the broth, it doesn’t become thin strings of meat.

4. In large pot combine all ingredients except for the noodles and bring to rolling boil. Reduce heat and simmer for 45-50 minutes. Cook egg noodles in separate pot according to package. Once cooked, add egg noodles to the soup. Stir well. Salt and Pepper to taste. Serve immediately. (If you notice that your broth has boiled down, you can always add more broth to the soup depending on what consistency you like it)

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Turkey Corn Noodle Soup Recipe

January 3, 2010

Today’s recipe is still using the leftovers from my brined turkey.

This is a Turkey Corn Noodle soup. The recipe is very forgiving and is great to use up leftovers. It is super easy and can be made quickly.

Ingredients:

2. Chop celery and onion.

3. Shred or chop up turkey. I prefer mine in bigger chunks, this way when it cooks in the broth, it doesn’t become thin strings of meat.

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Traditional Turkey Pot Pie Recipe

January 2, 2010

Recipe #2 uses the leftovers from the Roasted Brined Turkey.

I make my own pie crusts, but for the sake of this recipe, store bought is fine.

Ingredients

1/2 cup butter and 3 tablespoons butter
1/2 cup all purpose flour
1 teaspoon salt
black pepper to taste
2 tablespoons of chopped onion
1 cup frozen peas
3 cups chicken broth
2 cups of cooked turkey (depending on how much meat you prefer)
1 carrot finely chopped (you may add more if you love carrots!)
2 stalks of chopped celery
2 potatoes, peeled and cubed
1 clove of pressed garlic
1 package of premade pie shells (not shown)
1 tablespoon of parsley

Oven Preheated to 400 F.

1. In large sauce pan melt butter – add pressed garlic.

2. Gradually blend in flour and salt.

3. Add in pepper and onion. Mixture will thicken. Don’t worry if it become slightly clumpy, just make sure all the flour is mixed in from the bottom of the pan.

4. Slowly pour in chicken broth, mixing frequent. The mixture should become smooth and thick. You will want to stir constantly to avoid lumps.

5. In a separate pan, add carrots and celery with butter. Saute lightly. (you will notice my celery is frozen. I tend to buy my vegetables in bulk and dice and freeze. This saves me both time and money)

6. While your vegetables are sauting, add the turkey and parsley to the sauce. Stir over medium heat 3-4 minutes.

7. Add vegetables in saute pan to mixture. Also add potatoes. Cook over medium heat for 3-5 minutes.

8. Place pie shell in round pan. Pour mixture into bottom pie crust. Be sure to leave enough room to cover the top with another pie shell.

9. Cover with additional pie shell. Pinch edges together. Make several small slits to allow steam to get out. (this doesn’t need to be perfect. Mine never look like the ones in the magazines.