Turkey Noodle Soup

As usual, the end of my Thanksgiving leftovers is marked by the appearance of a basic turkey soup with whatever leftovers I can scrounge together. This year, I managed to have nothing left but turkey, so I opted for some very basic turkey noodle soup.


Turkey Noodle Soup
2 tblsp olive oil
1/2 onion, chopped
3-4 medium carrots, sliced
3-4 stalks celery, chopped
4 cloves garlic, chopped
1/2 head cabbage, chopped
2 cups leftover turkey, dark and light meat, chopped
8 cups chicken stock (or turkey stock if you scored the carcass)
1/2 lb egg noodles
salt and pepper
Sweat onion, carrot, and celery in olive oil. Add garlic and cook for another minute. Add cabbage and salt and pepper to taste. Add turkey and heat for a minute or two. Add 6 cups of chicken stock. Bring to boil. Reduce to simmer. Let cook for one hour. Add remaining 2 cups of stock and egg noodles. Bring to boil and cook for about 5 minutes or until noodles are at desired tenderness. Taste and adjust seasoning. Serve with crusty bread for dipping.

Butternut Pasta Revisited

I made this recipe again tonight, but omitted the bacon for meatless Monday. I have to say, it was delicious even without the bacon. I've been trying to stop thinking about the leftovers for the last hour.

Mushroom Sandwiches

This is inspired by a Jamie Oliver recipe that Kevin found years ago. It strikes me that it's an odd recipe for Kevin to have discovered since he was definitely a meat and potatoes guy at the time. Anyway, thanks to Jamie and Kevin for this one! This is the most basic version of it that I've ever made and experimenting with the compound butter ingredients is definitely good stuff!


Mushroom Sandwiches
3 portabella mushrooms
1/2 stick butter, softened
5-6 cloves garlic
salt and pepper
1/4 cup cheese (fontina or cheddar are my favorites)
3 ciabatta or hamburger rolls
Clean mushrooms and place on broiler tray. In a small chopper or blender, combine butter, garlic, salt, and pepper until garlic is well chopped. Top each mushroom with a third of the butter. Place under boiler until mushrooms are browned and butter is melted (it should melt through the mushrooms and leave delicious flavor throughout). Top mushrooms with cheese and return to broiler until cheese is browned. Serve on rolls - open faced or as a sandwich.