Soup season has arrived! (Okay, to be fair, it is always soup season at our house). Each time we have a bag of parings, ends, and leftover veg bits, we make stock. And the same goes with something like the Thanksgiving turkey. We don’t eat much meat these days, but when we do, we are conscious of using every bit.
This starts with putting some sliced onion (skin and all) or other vegetable parings underneath the bird as it cooks. These will add flavour to the stock. We like to use a large roaster with a lid, and cook the stock right in the same pan, or otherwise put some parchment underneath so every bit can be transferred to the stock pot. We always keep stock on hand, and we love to make traditional soups, like Traditional Turkey, or new ones, like Turkey Chickpea Curry Rice soup.
What’s your favourite soup?
Our quest to find as many ways as possible to use our roast turkey had to include soup, of course. But this week’s version took a turn for the tasty! In addition to onion, garlic, carrot and mushrooms, we added in a thumb-sized chunk of ginger, julienned. Just the thing for fighting off the bug that has been going around (and finally caught us). We finished it off with the stock we made from our turkey carcass, some leftover turkey, and tipped in a good handful each of short grain brown rice and red lentils.
It simmered into a thick, hearty consistency that doesn’t taste like the same old turkey soup at all – and warmed us for our excursion out into the rainy world.
We roasted a turkey on Wednesday, and set a challenge for ourselves – use it as many ways as possible, given that there are only two of us now, without getting that, “oh, no, turkey again?” feeling.
Of course we started with the roast dinner, and then the possibly predictable hot turkey sandwich. Next, a lunch salad of mixed greens, turkey, dried cranberries, dressed with a spicy Dijon vinaigrette. Having been felled by the crazy cold/flu that is going around, something spicy and comforting was in order, and this turkey chili was just the ticket. It also had the advantage of using up some of the beans and veg we had put up in the freezer.
At 88 cents a pound, this little bird is working wonders for our grocery budget.
Even though we’ve been featuring all sorts of gorgeous treats around our house for the last few days, sooner or later calmer heads must prevail. So for lunch, we made this delicious Turkey Avocado Salad. Next on the agenda, a long, calorie-burning walk, before heading to another holiday open house…
Thanksgiving around our house means two kinds of pie (pumpkin and apple), cranberry sauce (homemade, of course), squash, mashed potatoes, green beans, carrots, gravy, and of course, turkey with dressing. Whether it’s held on Sunday or Monday, it’s all about family. (Psst: Happy Birthday, Kathryn!)
Here’s a picture of this year’s succulent bird, before dinner. We’d like to share more photos, but we were too busy cooking, carving, chatting, and eating.
Happy Thanksgiving, everyone!
If you made our Slow-Braised Turkey Legs you probably had some delicious-looking gravy in the bottom. (More than you could eat with the mashed potatoes!)
If so, add about 4 cups of water, and simmer in the same casserole. Then cool overnight and use for Next Day Soup.
Bring the broth to a boil. Add 1 chopped onion, two chopped carrots, 3 or 4 stalks of diced celery, and a diced bell pepper (I used a yellow one). Add 5ml or a teaspoon of cumin and a dash of hot sauce or cayenne. To this, stir in 25oml or 1 cup each of green lentils (dried) and brown rice (uncooked). Let simmer for about half an hour.
Recycled food – better than it sounds!