Day 22 of the 22 Days of Thanksgiving: Leftover Turkey Noodle Soup

Yesterday I posted a recipe for Turkey Casserole. This soup is my other go-to meal with Thanksgiving leftovers. It is comforting, full of turkey, noodles and veggies. The ingredient that sends this delicious recipe over the top is the herb butter. When making my Thanksgiving turkey I rub herb butter under the meat and on the skin. My herb butter is full of fresh herbs, garlic, and shallots.  I always set aside a couple tablespoons of the herb butter to sauté the vegetables in this soup.

To the 2 tablespoons of herb butter, I add two more tablespoons of butter and melt them together.

Next comes the mirepoix (onion, carrots and celery). Sauté the mirepoix in the herb butter until the veggies are soft and onions are translucent.

Shred or chop up your leftover turkey and add to the softened vegetables.

Now add your leftover gravy and chicken stock. Add some freshly chopped parsley and a couple bay leaves. Cover the soup and let simmer for up to an hour.

20 minutes before serving add the noodles to the simmering soup. I like these wide, flat egg noodles. Just be sure to add enough chicken stock to your soup because these noodles soak up some of the liquid of the soup.

Remove the bay leaves and serve with some fresh, warm rolls and raspberry butter.

Enjoy!

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Leftover Turkey Noodle Soup BigOven - Save recipe or add to grocery list Yum
This soup is a fantastic way to use up the leftovers in the fridge from your Thanksgiving feast. It is a hearty and comforting soup, full of turkey, vegetables and noodles. Leftover gravy and herb butter add so much depth and flavor. The herb butter takes this soup to another level. You won't believe how delicious leftovers can taste.
Course soup
Servings
Ingredients
Course soup
Servings
Ingredients
Instructions
  1. In a large pot, over medium heat, melt butter and herb butter.
  2. To the melted butter, add onion, carrots and celery. Sauté for about 8 minutes.
  3. Add the turkey, gravy, chicken stock, fresh parsley and bay leaves to the pot.
  4. Bring to a boil, turn down to a simmer, cover, and cook for 30-60 minutes.
  5. Add noodles and cover pot, simmering for 20 minutes.
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Day 12 of the 22 Days of Thanksgiving: Cornbread Stuffing

I normally serve bread stuffing at Thanksgiving, but I wanted to share another option this year. I made ton of these cornbread muffins for a large family get together and luckily had enough leftover for this cornbread stuffing. It is, for the most part, just like making bread stuffing. It doesn’t take many ingredients, but it is SO delicious. In fact, my husband said this is now his all time favorite stuffing. It has a little sweetness to it from the cornbread that makes it really yummy!

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I chopped up these 12, day-old muffins into 1/2″ pieces and set aside 8 cups of cubed muffins in a bowl.

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Next, I chopped celery and onion and defrosted some of the chicken stock which I had previously made and frozen.

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The chopped celery and onion are sautéed in melted butter and seasoned with poultry seasoning.

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Sauce the vegetable until the are soft and translucent.

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Now we add the cornbread cubes and 2 cups of chicken stock.

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Gently turn the stuffing in the pan all together to mix well, being careful not to smash the cornbread cubes too much.

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Place cornbread stuffing into greased, 9×13″ casserole dish to bake.

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I love my stuffing with a little crunch on top and still super moist inside. This cornbread stuffing was the PERFECT combination of both. If you want it less browned and crispy, either cover with foil the entire time or cover with foil for the majority of the cooking time then remove foil and finish the last 10 minutes uncovered. You can of course stuff the bird with the stuffing if you prefer your it that way.

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Cornbread Stuffing BigOven - Save recipe or add to grocery list Yum
I normally serve bread stuffing at Thanksgiving, but I wanted to share another option this year. I made ton of these cornbread muffins for a large family get together and luckily had enough leftover for this cornbread stuffing. It is, for the most part, just like making bread stuffing. It doesn't take many ingredients, but it is SO delicious. In fact, my husband said this is now his all time favorite stuffing. It has a little sweetness to it from the cornbread that makes it really yummy!
Course SIdes
Servings
Ingredients
Course SIdes
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large saute pan, melt butter and saute onion and celery, until soft and translucent.
  3. Add poultry seasoning and stir well.
  4. Next, add cornbread and chicken stock, stir carefully to incorporate all ingredients, with out mashing the cornbread cubes too much.
  5. Place in a greased 9x13" casserole dish.
  6. Bake for 45 minutes.
  7. For browned crispy stuffing, bake uncovered. For slightly crispy stuffing, bake, covered with foil for 35 minutes, then remove foil and cook for the remaining 10 minutes. For soft and moist stuffing, bake, covered for the entire time.
Recipe Notes

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Day 9 of the 22 Day of Thanksgiving: Stuffing

I love stuffing! I find it irresistible. Seriously, it is what I sneak bites of before the dinner is served.  Growing up, my mom always stuffed the turkey. I come from a large family, and with some spouses and grandchildren there were a lot of hungry mouths to feed. This meant she bought the biggest turkey she could find at the store.  I remember my parents setting an alarm to wake up early enough to make a huge bowl of stuffing for our giant turkey. It was an early morning and a long day.  I still love her stuffing, straight from the turkey. But, in recent years I have been loving stuffing baked in a casserole which gives it a crispy, crunchy top, yet still moist underneath. Oh, and with a little gravy on it? Yes, please!!

This recipe starts with a boule of country French bread and some herb butter. I love to make my own French bread from this recipe. Here is a picture of my homemade bread.

Feel free to buy the bread if you aren’t up to baking it. Next, the bread gets sliced and slathered with herb butter and cut into cubes. Then toasted in the oven to make the dried bread cubes needed for the stuffing.

Set the toasted bread cubes aside and let cool. Now to the rest of the ingredients.

My stuffing calls for herbed bread cubes, butter, chicken stock, diced onion, diced celery and dried cranberries. The dried cranberries soften and plump up in the stuffing while baking, which creates such a nice, sweet and tart addition to the savory stuffing. This stuffing comes together really quickly. First, onions and celery are sautéed in butter until soft and translucent.

Next we add the dried cranberries and bread cubes and stir well.

The last ingredient is the chicken stock and then the stuffing gets stirred gently and poured into a baking dish.

 

It is ready for the oven.

I baked the stuffing at the same time as my Whipped Sweet Potato with Brown Sugar and Pecan Crust.

YUM! The top is crunchy and the inside is soft and moist. And do you see how plump the dried cranberries are? In the recipe notes, there are variations in baking this dish if you want a less crunchy, or a completely soft and moist stuffing. ENJOY!

 

 

 

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Stuffing BigOven - Save recipe or add to grocery list Yum
This delicious stuffing begins with herb butter spread on thick slices of french country bread and toasted until crunchy. It is full of flavor from stock, butter, celery and onions. It is then complete with an addition of dried cranberries that plump up in the moist stuffing. Delish!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Spread the slices of bread, liberally with herb butter.
  3. Stack a few slices together to slice into cubes.
  4. Place on two cookie sheets and bake for 15-20 minutes.
  5. Remove from oven and allow to cool completely.
  6. If not using right away, store in a cover bowl or container.
  7. Preheat oven to 350 degrees.
  8. In a large saute pan, melt butter.
  9. Add onion, and celery and saute for 5 minutes.
  10. Add dried cranberries and stir to mix well.
  11. Add bread cubes and stir gently to mix.
  12. Pour stock over the stuffing in the pan and gently stir to mix.
  13. Place stuffing in 9x13 baking dish. Bake for 30-40 minutes.
Recipe Notes

For crispier stuffing, bake uncovered. For moister stuffing, bake stuffing covered with tinfoil. The foil can be removed for the last 10 minutes to crisp the top, if desired.

 

 

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Day 3 of the 22 Days of Thanksgiving: Chicken Stock

The very first thing we learned to cook in Culinary school was stock. We made chicken, beef, fish, and vegetable stocks.  It is a basic and important skill as stocks are foundational to so many foods. I know it may seem daunting or time consuming but it actually takes very little effort, comes together very quickly and you just go about your life while it simmers away. I understand that you can buy chicken stock at the store, but I promise this tastes better, is healthier, you know exactly what is in it and it is cheaper! Who wouldn’t want to make it, right? 🙂

            

Let’s start with the bird.  I love Costco’s rotisserie chicken.  They are a bargain! Other stores are selling much smaller birds for much more money.

First, we remove the meat from the skin and bones. I know this may not be your favorite part but it really goes much quicker than you think.

TA DA! Just look at that moist, delicious meat.  Notice I placed the skin and bones back into the black plastic container the chicken came in, this is because I don’t want the stock to miss out on all the flavorful drippings in the bottom of the container.

I drop the bones, chicken and juices into a large, heavy pot and fill the black container full of water, three times. This is 12 cups of water. Now let’s talk aromatics.  You may notice how many recipes call for onion, carrots and celery.  This is called mirepoix (mee-ruh-pwah).  It is as basic as stock and as a general rule it consists of 2 parts onion, 1 part, carrots, 1 part celery.  Along with the mirepoix, I add garlic cloves, peppercorns, kosher salt, bay leaves, thyme and parsley.

Am I the only one who thinks that is beautiful? i just love REAL, hand-made, home-cooked food. Do you see that the onions, and garlic have the peel on them and that the celery leaves are still on? This is one of the reasons this is such a delicious, and quick recipe.  Because stocks are strained after cooking, there is no need to peel, chop or remove these things.  They add flavor and depth to the stock. Now bring this pot to a boil, cover and then reduce to a light simmer for 4+ hours.

Viola! You just made rich, delicious chicken stock from scratch! Now we strain the stock and you have a few different options.  This stock can be used immediately, refrigerated for up to a week, placed in jars or plastic containers and frozen for up to 6 months (please be sure to leave a few inches of space at the top for the stock to expand while freezing), or you can even bottle and process this beautiful stock and store in your pantry for a few years. Refer to the Ball website for instructions on how to do this.

Place a fine strainer over a large bowl or measuring bowl to catch all bones, veggies, etc.

 

I made this yesterday and I got 10 cups of stock from this recipe. I used it to make chicken and dumplings soup which was super yummy!

 

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Chicken Stock BigOven - Save recipe or add to grocery list Yum
Bring home a rotisserie chicken and after dinner use the bones for this rich and delicious stock. It is made with onion, carrots, celery and spices. Just set to simmer and a few hours later you have delicious, homemade chicken stock to use or freeze for later.
Course Basics
Servings
cups
Ingredients
Course Basics
Servings
cups
Ingredients
Instructions
  1. Remove all meat from chicken and refrigerate or eat.
  2. In a large, heavy pot, place chicken bones, skins and juices.  
  3. To the pot, add the remaining ingredients.  
  4. Bring stock to a boil, reduce to a simmer and cover.  
  5. Let simmer for 4+ hours.  
  6. Turn off the heat and strain through a fine sieve.
  7. Use immediately, refrigerate for up to a week, or freeze for up to 6 months.
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