Classic Turkey Soup

Don't throw out your turkey carcass!  Homemade turkey soup is so good (and healthy!)  This is a classic recipe and you can make changes for your preferences.  Throw in different vegetables if you want, choose which starch you like best.  The spices blend wonderfully and you'll never get a taste like this out of a can!  Also, this soup is cost effective and makes a lot!  Enjoy!

Classic Turkey Soup

            1 turkey carcass                                          1 tsp dried parsley

            4 qts water (16 cups)                                   1 tsp dried basil

            3 fresh sage leaves                                     1 bay leaf

            6 large carrots, sliced                                  ¼ tsp black pepper

            3 stalks celery, sliced                                   ¼ tsp paprika

            1 onion, diced                                              1/2  tsp poultry seasoning

            1 Tbsp Worcestershire sauce                      2 c frozen petite peas         

            1-1/2 tsp salt                                                choice of 1 c rice, barley, potatoes, orzo, 

            ¼ tsp dried thyme                                              quinoa, noodles, or dumplings

Place turkey carcass into large pot & pour in water.  Add sage leaves.  Bring to a boil, reduce heat to a simmer, cover & cook for about 1 hour.  (Use foil to cover if lid won't fit.)  Remove carcass & chop any remaining turkey meat.

Strain broth through a strainer into a large bowl.  Put strained broth back in pot.  Add chopped turkey to broth.  Stir in rest of ingredients except peas, noodles or dumplings.  (Rice, barley, potatoes, orzo or quinoa are added at this point.)  Simmer until vegetables are crisp tender – about 20-30 more minutes.  Add peas and noodles or dumplings (if using).  Cover & cook 10 – 15 minutes until peas are hot and noodles or dumplings are cooked.  Remove bay leaf.  Add salt & pepper to taste & serve.

Pumpkin Bread

Don't you just love all the beautiful colors and wonderful flavors of fall?  Of course fall is the time to use pumpkin and a great quick bread is pumpkin bread.  This recipe has a combination of delicious spices that not only taste wonderful, but fills your house with an incredible aroma!  It is very quick and easy to make, but just plan for the baking which takes a little while.  

You can cook it in regular size bread pans, muffin tins or mini loafs.  Just make sure you adjust the time.  You want the toothpick to come out almost clean - not gooey, but just a few crumbs.  Adding chocolate chips makes it almost into a dessert bread - very yummy.

Let it cool about 5 minutes in the pan, gently loosen sides with a knife to help it come out, and place on a cookie rack to cool.  Usually we can't wait long enough to let it cool completely before cutting because the smell just begs you to take a taste!  Enjoy!

Pumpkin Bread

1 ¾  c pumpkin puree (15 oz can)         1 ½ tsp salt  

4 eggs                                                    1 Tbsp cinnamon

½ c oil                                                     ¼  tsp ginger

½ c applesauce                                      ¼ tsp pumpkin spice

½ c brown sugar                                     ½ tsp cloves

             1 ½ c sugar                                            1 tsp nutmeg

             1 tsp vanilla                                            1 c walnuts or pecans, chopped (opt)

             3 ½ c flour                                              1 c semi-sweet or dark chocolate chips (opt)

             2 tsp soda     

Preheat oven to 350° F.  Grease 2 loaf pans or muffin tins. (Makes about 24 muffins.  Fill about 1/2 full.)                                 

In large bowl, mix together wet ingredients & sugars.  Stir until smooth.  In medium bowl, mix flour, soda, salt & spices and stir to combine.   Gradually add dry ingredients to pumpkin mix, being careful not to over mix.   Stir 1 tsp flour into nuts & chips if adding to keep them from sinking.  Pour into prepared pans and bake 50–60 minutes until toothpick comes out with a few crumbs.  Muffins cook for 35-40 minutes.  Do not over bake.   

Cranberry Salsa

I am a BIG fan of salsas, so I love trying all different kinds.  And don't think you just have to use salsas with chips - depending on what kind they are, you can put them on eggs, veggies, fish, meats and even desserts.  This cranberry salsa is such a delightful change from tomato based salsas.  It is has a beautiful color for fall season and the Christmas holidays.  Of course it would be great with turkey!  Now is the season for cranberries, so buy a whole bunch and freeze some before the cranberry season is over.
 

Use a food processor and put all ingredients in except for sugar & juice.  I just cut off the top of the cilantro and throw it in - stems and all. 

 Pulse in short bursts until the salsa is in small pieces.  Don't turn it into mush!  Spoon into a bowl and stir in sugar & juice.  Refrigerate until ready to serve.  Enjoy!

Cranberry Salsa

12 oz bag cranberries (about 3-1/2 cups - can also use frozen)           

5 slices jalpeño pepper (without seeds for mild, add more for spicy)

1 granny smith apple, cored & cut in chunks          1 tsp grated lime zest

½ lg red pepper, cut in chunks                                ½ c sugar

½ med red onion, cut in chunks                              ½ c apple juice

½ bunch fresh cilantro (less if desired)

Put all ingredients in food processor except sugar & juice.   Pulse until ingredients are in small pieces.  Stir in sugar and juice.  Refrigerate until serving.  Serve with tortilla chips, Fritos, or on turkey.  Make a cream cheese appetizer by spreading soft cream cheese on a plate and then spoon the salsa over the top.  Serve with crackers like wheat thins, triscuts, club crackers or similar crackers.  Makes about 4 cups.