Happy Thanksgiving!
Turkey Salad Sandwiches
2–1/2 cups cooked chopped turkey (white meat is best)
1 stalk celery, diced
1/2 cup craisins
1/2 cup pecans, chopped
1 cup Miracle Whip or mayo
1 tablespoon poppy seeds
salt and pepper
1/3 cup red onion, finely diced
Combine all the turkey salad ingredients in large bowl and toss until everything is thoroughly mixed and coated with the Mayo.
Serve on your favourite roll (we used croissants) and favourite salad extras (we used spinach).
Carcass from a roasted Turkey
4 carrots unpeeled and cut into halves
4 ribs celery cut in half, leaves on
1 onion, unpeeled cut into quarters
1 head of garlic, unpeeled and cut in half crosswise
Everything in the cavity of the turkey
1 bunch fresh parsley
6-10 sprigs of fresh thyme
6-10 whole black peppercorns
2-3 bay leaves
1-2 tablespoons kosher salt
Add the carcass (and anything that was stuffed in the cavity while being roasted), carrots, celery, onion, and garlic halves to a large stock pot. Add cold water, covering the turkey and veggies by at least 1-2 inches. Add a handful of the parsley (with leaves and steyms intact), thyme sprigs, peppercorns, rosemary, bay leaves, and salt.
Bring to a boil, then reduce to a lightly rolling simmer and cook partly covered for 1 1/2 to 2 hours or until the stock is amber brown and tastes well flavored. Add more salt to taste if necessary.
Turn off the heat and allow the broth to cool. Place a large colander over a glass measuring cup and slowly drain the broth so the colander catches any veggies or bones that may fall from the pot. Strain into freezer bags and cool.
Homemade Turkey Noodle Soup
2 tablespoons olive oil
1 onion, diced
3 large carrots, peeled and sliced
2 stalks celery, diced
2-3 cups leftover turkey, chopped
8 cups homemade turkey broth (see above)
2 bay leaves
salt and pepper to taste
1/2 bag broad egg noodles
1 tablespoon parsley, chopped
Cook onion and garlic in olive oil until tender, about 3-4 minutes.
Add carrots and celery. Cook for another 5 minutes.
Add noodles and cook 8-10 minutes or until tender.
