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Turkey or Chicken Soup, The Fresh Stock Recipe.

 

I love to make homemade soup from scratch. I enjoy everything from simmering the fresh stock to chopping the vegetables. If you’ve never made homemade stock before, you’ll find this recipe healthy, easy and fun to make. The beauty here is that you don’t waste anything, you can freeze the stock to use in tons of recipes and the aroma is divine. So, the next time you roast a chicken or a turkey instead of throwing out the carcass, just toss it in a big pot of water, season and start chopping. Simmer for a while, add some wild rice or pasta, any vegetables that you want, and Voilà!

Bon Appétit!

Ingredients:

For making homemade stock and soup,

  • 1 picked over turkey carcass (or chicken)
  • Water, to fill pot
  • 4 celery stalks, and tops, chopped
  • 4 carrots, peeled and sliced
  • 1 large onion, peeled and diced
  • 3 garlic cloves
  • 3 bay leaves
  • 1 tablespoon parsley
  • 1 tablespoon poultry seasoning, like Bell’s (optional)
  • 1 tablespoon fresh sage, chopped (optional)
  • 1 tablespoon fresh ginger, chopped (optional)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/4 sea salt, or to taste
  • I like lemon juice
  • 1 cup pasta, of your choice (sub. for rice)
  • 1 cup (uncooked) regular long-grain white or wild rice
  • 1 cup green peas, snap peas or edamame (optional)
  • 1 cup of mixed veggies or any vegetable of your choice.
  • (*You can get all inspired and crazy here, and add some cilantro, basil, diced potatoes or tomatoes. I’ve heard of cooks adding all the leftovers; squash, mashed potatoes, even stuffing. Anything goes, so make it your own!

 

* Cheater chicken soup: Use 2 cartons of low sodium chicken broth from the supermarket. Almost as good as homemade.


Nutritional Information:

Amount Per Serving: (1 Cup serving) Calories: 100    Total Fat: 2g    Carbs: 10

 


Method:

For making homemade stock and soup~

  1. Remove all of the usable meat that you can and save for the soup. Place the turkey carcass, (broken-up) in a large, deep pot, and 2 chopped celery stalks, (including leafy tops), 2 carrots, 1/2 of the onion, 2 bay leaves, poultry seasoning, sage, garlic and ginger. Pour in cold water to cover. Bring to a boil over medium-high heat; reduce heat and simmer for about 4-5 hours, skimming off any yucky foam (as needed). If you would like to have a clear stock, do not bring the stock to a raging boil, but keep the stock below a simmer, as the more you simmer, the more cloudy the stock will be. Otherwise, bring it to a low, slow simmer.)
  2. After your stock has reduced and when you’re ready, remove the carcass and strain the stock using a mesh strainer or a colander, if that’s all you have. Return to the pot and simmer. Now add the rest of the celery, carrots, vegetables, and more garlic and ginger (to taste.)
  3. Stir in the rice or pasta and return to a boil over medium-high heat. Lower heat to low, and simmer 15 minutes. Add the chicken and continue to simmer until the rice is tender, about 10 minutes more. Season to taste with plenty seasonings, salt & pepper, adjust seasonings to taste. Delicious!

* Of course you may use this stock recipe to make chicken stock and be sure to freeze some to enjoy during the cold winter months or serve to a sick friend.

Enjoy!

Lisa’s Favorite Turkey Panini Sandwich (using a teapot!)

This turkey Panini sandwich is one of my favorite things. I crave this crispy, cheesy, irresistible piece of deliciousness at least once a week. So for those of you who don’t own a proper Panini press, I’m going to share with you my clever trick. A teapot. Yes, you heard me, just grab that teakettle, fill it with some water (for weight). Place it on top of your sandwich frying away in the pan and there you have it, a Panini press! There are several yummy variations and feel free to invent your own signature sandwich. Make it spicy or mild, use any meat and cheese combination, your favorite bread. Just imagine the BEST grilled cheese sandwich that you’ve ever had. The possibilities are endless….

Bon Appétit!

Ingredients:

Lisa’s Teapot Sandwich

  • 2 slices sourdough or whole-wheat bread
  • Olive oil for brushing
  • *1 teaspoon light mayonnaise (see variations below)
  • Pepper jack, cheddar, brie, provolone, or (your favorite)
  • Turkey, thinly sliced
  • Cranberry sauce, apple, onion or tomato slices
  • Cranberry Jalapeno Sauce

Method:

  1. Pre-heat your frying pan on medium heat. Fill your teapot, maybe halfway full, you don’t want to squish the sandwich too much.
  2. Brush one side of the bread slices with olive oil. Lay the bread, oiled side down, in the pan, and spread the top of  the bread slice with mayonnaise (set aside). Place cheese slices, then turkey on the bread. Add your choice of cranberry sauce, apple, onion or tomato slices.
  3. Top with a slice of bread,  (with the spicy mayo side down). Place the teapot on top.
  4. Cook until brown and crispy, brush the top with olive oil before flipping her over.

* Mayonnaise variations: Mix 1 teaspoon mayo and 1 teaspoon (of your choice) of the following (spicy version): Dijon, jalapeno, chipolte, horseradish, or wasabi. **Mellow Herb Mayo: Chopped dill, cilantro, tarragon, basil etc.

You can really go crazy with the Panini sandwich. Make it with tuna, beef, chicken, a fried egg and anything else you think of. Have some fun thinking up your own tasty variations.

Enjoy!

 

 

Classic Stuffing (With Oysters or not)

Everyone loves stuffing and this is a delicious classic stuffing. I think it’s perfect, but of course feel free to add you own special touch. And, I’m going to give you the option of adding the secret ingredient, oysters. Bring in the subtle flavor of the ocean. Because the world is your oyster!

Bon Appétit!

Ingredients:

  • 4 tablespoons butter or olive oil
  • 1 1/2 cups mushrooms
  • 1 large onion, chopped
  • 1 garlic clove, minced (optional)
  • 2 celery stalks, finely chopped
  • 12 cups dried bread, cut in cubes (or Pepperidge Farm)
  • 1 teaspoons sea salt
  • 1/4 teaspoon pepper
  • 1 tablespoon of fresh sage
  • 1 tablespoon of fresh thyme
  • 1 tablespoon of parsley
  • 1/2 cup dried cranberries (optional)
  • 4-6 ounces fresh oysters, finely chopped (canned oysters, if you must)
  • 1 cup or so, of chicken broth
  • 2 eggs, slightly beaten

Directions:

Preheat oven to 350°F and Spray or butter a 2 qt. casserole dish.

 

  1. Toast the bread until golden brown on the middle rack. Or use a bag of Pepperidge Farm (I usually do) Put it into a large bowl.
  2. In a large pan, heat the butter/olive oil. Add mushrooms, onions, celery and garlic. Saute’ about 5 minutes or so. Stir in the herbs, salt and pepper.
  3. Stir in the bread cubes, and oysters (including the juices) and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. Stuff the bird or place in a buttered 2 qt. casserole dish and bake 25-30 minutes or until golden.

Enjoy!

 

Perfect Roasted Turkey (or Chicken)

Let’s talk turkey… Okay, my fabulous foodie friends! The holidays are almost here and I wanted to share with you an exceptionally tasty brine for your turkey. For a moist and delicious turkey, marinate your fresh bird overnight in a brine of fresh herbs, lemon, sea salt and a water. When you add aromatics like herbs and lemon to the brine, the bird is infused with extra delicious flavor. Here’s how to prepare a perfect roast turkey (brined or not) for your next Thanksgiving feast, and a great stuffing recipe too!

Bon Appétit!

 

Ingredients:

For the perfect roast turkey:

  • 1  brining bag or huge pot
  • 1 large roasting pan
  • 1  fresh turkey (I used 20 lb. turkey)
  • brine, ingredients below (optional)
  • 1/2 stick butter or 1/2 cup olive oil

Instructions:

  1. Place rack on lowest level in oven and pre-heat to 325 degrees.
  2. Tuck the wing tips under the body of the bird, and place turkey breast-side-down in a roasting pan. Season inside of bird with salt and pepper, and stuff with a few cloves of garlic, a lemon (sliced in half) and/or an onion for more flavor. I like to toss in some herbs, an onion, a few carrots and a couple of celery stalks to flavor the pan drippings (for soup or gravy after). I don’t “stuff” my birds. Most people prefer the “crispy stuffing”, so I do it on the side, using a buttered casserole dish.
  3. * Click here for my classic stuffing recipe
  4. Cover the bird tightly with foil and bake at 325* for about 2 hours (for a 15-20 lb. turkey) or using “The Rule” go 10 minutes per pound, you do the math.Remove the foil (save it for later) very carefully flip the bird over (breast side up and brush your turkey with the melted butter to give your bird a rich, beautiful brown color. Insert a meat thermometer (if you have one) in a thigh. Place the bird back in the oven and cook another hour, basting every 15-20 minutes. For a crispy brown skin, crank your oven up to 425  cook until the thermometer reaches 170 degrees. If you don’t have a thermometer, use the  ”old school method”,  see if the legs wiggle free and easy and the juices inside and outside the bird run clear. If in doubt, cover it back up and put it back in the oven on 325* until it’s done.

Enjoy!

 

Ingredients:

For the brine:

  • 2 gallons cold water
  • 3 cups apple juice or apple cider
  • 4 tablespoons fresh rosemary leaves
  • 4 tablespoons of fresh sage
  • 2 tablespoons fresh thyme
  • 5-6 cloves garlic, minced
  • 1 cup Kosher or sea salt
  • 2 cups brown sugar
  • 3 tablespoons peppercorns (I used the 3 pepper medley)
  • 6 whole bay leaves
  • 3 lemons (zested and sliced)
  • 3 oranges (peeled)

Method:

  1. Combine all ingredients above (except the turkey) in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
  2. After it cools completely, pour into a large brining bag or pot. Place uncooked turkey in the brine, refrigerate for 12 to 24 hours. You can use a cooler full of ice. We put our turkey outside in the cold (below 40 degrees)
  3. To roast your turkey, remove the turkey from the brine. Fill your kitchen sink with clean, fresh cold water, and rinse well for 10-15 minutes to remove most of the salt. Throw the brine out.
  4. Remove the turkey from the water, pat it dry with paper towels, and bake away! (see above)

Classic Stuffing with (or without) Oysters