Thankful Days...(Leftover) Turkey Soup

I hope that this day is full of blessing and thankfulness for you and your family.  One thing that has been on my mind recently is that a spirit of thankfulness kills a spirit of selfishness.  In selfishness, I seek what I can get from others and want the world to revolve around me.  In thankfulness, I realize the blessings that I have been given, and I want to bless others in return.  I pray that attitude of thankfulness will be predominant in my life, and in yours.  I also hope that you are enjoying sweet time with family today, large or small, in person or via Skype, immediate family or a "family" of friends.  I just hope it's sweet. 

Today, we're spending the day watching the Macy's day parade in similar fashion to last year, but are so happy to have family along for the ride this time.  Even though we did it all last year, I still get super excited about the parade and floats, and especially the grand entrance of Santa, bringing with him the official start of the Christmas hustle and bustle. 

After our busy day in the Big Apple, I don't think we'll be jumping up at the wee hours tomorrow to participate in that hustle and bustle with much of America.  But, like many, we will have a refrigerator full of leftover turkey to contend with.  If you find yourself in the same boat, and can't imagine eating that many turkey sandwiches, do I have a soup for you!  This recipe, from my grandmother, is a perfect foil for whatever ails on the day after Thanksgiving: too much rich food, too much of a blustery day, too much chaotic shopping, too much turkey in your refrigerator.  It's nice to sit down with a bowl of this soup, and remember to be thankful. 

Turkey Soup

Bones from 1 whole cooked turkey
3 quarts of water
Leftover turkey, pulled (as much or as little as you have left)
1 cup onion, diced
1 cup bell pepper, diced
1/2 cup celery, diced
1 pound sliced mushrooms
1 lemon, sliced and seeds removed
2 cans cream of mushroom soup
1 tablespoon Worcestershire sauce
2 tablespoons sherry
1 bay leaf
2 teaspoon parsley flakes
1 cup of Basmati rice

In a large pot, simmer the turkey bones with 2 quarts of water for about 30 minutes.  Use a slotted spoon to remove the bones from the pot.  Pull any remaining meat off of the bones and return the meat to the pot; discard the bones. 

Add the remaining pulled turkey, plus the next ten ingredients (through parsley flakes).  Simmer for 30 minutes.  Add the rice and simmer for 15 minutes more, or until the rice is done. 

Print Friendly

Patiently Waiting...for Frozen Cranberry Grand Marnier Mini Tortes

The closer we get to this Thanksgiving, the more excited I get!  Although I made a full Thanksgiving meal last year for the two of us, and I've made Thanksgiving-like meals when hosting supper clubs and dinners, this is my first time to host a family Thanksgiving dinner. 

My husband is excited, too, and he keeps asking me what our menu will be.  His responses of jubilation when I run down the list, or when he comes into the kitchen to see and smell a freshly baked loaf of bread or muffins (which are shortly wrapped up and moved to the freezer), is praise enough, and that's before he's even feasted!  Poor thing, he's tasted all of these things at previous Thanksgiving meals and knows how good they are, but I am pretty strict on no pre-holiday sampling.  He'll just have to wait.

While the Cajun Cornbread Dressing is definitely the star of the meal, my husband's other favorite part of the meal is our very non-traditional dessert.  We find other occasions for pecan bars or sweet potato pies, but I don't think they elicit quite as much excitement from him as these frozen mini-tortes. 

Frozen Cranberry Grand Marnier Mini Tortes

Adapted from Bon Appetit

4.5 oz chocolate wafer cookies or 9 chocolate graham crackers
1/4 cup semisweet chocolate chips
1 1/2 tablespoons sugar
3 1/2 tablespoons butter, melted
4 large egg yolks
1/2 cup sugar
2 tablespoons water
1/4 teaspoon nutmeg
dash of allspice
1 cup heavy cream
1/4 cup plain Greek yogurt
2 1/2 tablespoons Grand Marnier
1 1/2 tablespoons orange juice
1 1/2 teaspoons grated orange peel
1/4 cup port wine
1 1/2 teaspoons cornstarch
1/2 cup sugar
2 tablespoons honey
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cinnamon
2 1/2 cups fresh or frozen cranberries, divided

In a food processor, process the cookies, chocolate chips and sugar until finely ground.  Add the melted butter and pulse 6-7 times.  Reserve 1/4 cup of the cookie mixture.  Divide the remaining mixture between 12 standard muffin cups. 

Whisk the eggs, sugar and water in a medium metal bowl. Cook over simmering water, whisking constantly until the mixture reaches 175 degrees. Remove from the heat. Add the spices, and beat with an electric mixer for 5 minutes.


In a large bowl, whisk the whipping cream, yogurt, Grand Marnier, orange juice and grated orange peel with an electric mixer until peaks form. Fold in the egg mixture. Spoon the mixture half-way up the sides of the muffin cups.  Sprinkle 1 teaspoon of the remaining chocolate crumb mixture into each cup, and top with the remaining whipping cream mixture.  Cover and freeze overnight.  (You may have some left over; it can either be enjoyed frozen or chilled).
Whisk the wine and cornstarch together in a saucepan. Add the sugar, honey and spices.  Set over medium-high heat until the mixture boils. Add 1 1/2 cups cranberries; return to a boil and cook for 5 minutes. Mix in the remaining 1 cup cranberries.  Refrigerate overnight.

To serve, run a butter knife around the mini tortes to release (some crumbs will remain in the pan).  Serve each torte topped with 4-6 tablespoons of the cranberry wine mixture. 

Print Friendly

Where's the turkey, Chuck?...Holiday Broccoli Salad

"What kind of Thanksgiving dinner is this? Where's the turkey, Chuck? Don't you know anything about Thanksgiving dinners? Where's the mashed potatoes? Where's the cranberry sauce? Where's the pumpkin pie?"

We have a lot on our dinner plates right now, and we're not talking Turkey and dressing.  Within two weeks we have all of this: A weekend in Virginia, a half marathon, writing two papers, reading three books, class, homework, dinner with friends at our apartment, crafting Christmas presents, cleaning the house.  But wait, "where's the turkey, Chuck?" 
I can hardly believe that Thanksgiving is next week!  I am so excited to have family coming in town to visit.  In addition to all we've been up to recently, I've been excitedly baking, cooking, mixing, blending, and dicing, all in preparation for their stay.  Needless to say, we are both really looking forward to putting aside the books and schoolwork in favor of fellowship and family.  And we're both looking to full plates of yummy Thanksgiving food! 

I have a couple more recipes that I would love to share with you for Thanksgiving day, including this delicious Broccoli Salad.  Whether you're looking for something to bring along with you, or if you're looking for something green and festive to add to your Thanksgiving table, this salad is for you. 

Holiday Broccoli Salad

5 cups fresh raw broccoli florets, chopped
1 cup dried cranberries
1 can water chestnuts, drained and finely chopped
1/2 medium red onion, finely diced
7 slices bacon, cooked until crisp and crumbled
1/2 cup salted sunflower seeds
1/3 cup mayonnaise
2/3 cup plain Greek yogurt
2 tablespoons cider vinegar
2 teaspoons sugar
pinch of salt

Combine the mayonnaise, yogurt, vinegar, sugar and salt in a large bowl.  Add the remaining ingredients and toss well. 

This salad can be made up to 24 hours in advance. 

Print Friendly