Hot and Healthy Turkey Vegetable Soup


All it took was some leftover turkey from Thanksgiving and about an hour of time for the inspiration of this amazing turkey soup. It's sweetly simple to make, loaded with flavor, perfect for lunch or a light dinner, serves four generously.

Here's how:

Ingredients

1 tbsp. extra virgin olive oil
1 tbsp. butter
1 medium onion, chopped (generous 1/2 c.)
3 medium stalks celery with leaves, chopped (generous 1/2 c.)
3 cloves fresh garlic, minced
1/2 lb. carrots, cut into 1/2" pieces
Approx. 1-2 cups turkey, cut into 1" pieces
Two turkey wings
Bouquet garni made of three sprigs each of fresh parsley, fresh thyme, fresh rosemary
1 can chicken broth
6 c. water
2 cubes chicken boullion
Salt and freshly ground pepper to taste


Process

1. Sauté onion, garlic, celery and carrots in butter and oil until wilted and soft, but not browned.
2. Add turkey, chicken broth, water and cubes of boullion. Bring to a boil over high heat.


3. Add turkey wings. Skim fat and other residue as soup simmers.
4. Lower heat, simmer 1 hour, stirring occasionally.
5. Serve alone or with hot bread and a salad.




We Give Thanks

The many things we give thanks for this year are the love of our family and friends, and the bounty on our table. As always, the turkey -- roasted to a golden brown and stuffed with savory bread and sausage stuffing -- is the centerpiece of our dinner table.

Next, the all-time, most-requested favorite -- sweet potato and pecan casserole -- again, from an old Southern family recipe. Both crunchy and smooth, sweet and savory, this casserole can be prepped two days in advance and cooked up in 45 minutes on Thanksgiving Day. Recipes below.

Here's our table, set for 10, before the food and guests arrive:
May you have a blessed Thanksgiving Day, filled with good things, loving family and faithful friends.

Grandma's Turkey Stuffing
(For 18 lb. bird)

Ingredients
1 package seasoned bread crumbs for turkey stuffing (Arnold)
1 stick butter
1 to 1-1/2 cups chicken broth
1 lb. good quality Italian sausage, out of casing
1/4 cup chopped fresh parsley
1/4 cup grated Parmegianno Reggiano cheese
Kosher salt and freshly ground pepper to taste
3 eggs, slightly beaten with fork
Onion and garlic salt -- approx 1/8 tsp each
1 cup white raisins (optional)

1. Sauté sausage until cooked, about 10 minutes. Drain fat from pan. Set aside.
2. In large deep sauté pan, melt butter and broth. When butter is completely melted, add breadcrumbs, stir to combine until all liquid has been absorbed.
3. Pour breadcrumb mixture into a large deep mixing bowl.
4. Add seasonings, cheese, eggs and spices, mix well to combine.
5. Add sausage. Combine.

Stuff bird, reserving any extra stuffing for casserole to bake separately @ 400 degrees for 35 minutes.

Southern Sweet Potato & Pecan Casserole
Preheat oven to 400F degrees.


Ingredients
For casserole:
6 cups cooked sweet potatoes
1 cup granulated sugar
1/2 cup whole milk
2/3 cup butter, melted
2 tsp. vanilla
4 eggs, beaten with fork
For topping:
2 cups flaked coconut
2 cups firmly packed brown sugar
2/3 cup flour
2/3 cup butter, melted
2 cups chopped pecans

Roast sweet potatoes for 40-60 minutes, or until soft. Cool, remove skin, and mash in a large bowl. Combine sweets with next five ingredients. Mix well. Spoon into a lightly-greased 13" x 9" casserole (or oval casserole of similar size).

Reduce oven temperature to 375F degrees.

Combine remaining ingredients, and sprinkle over the top of the sweet potato mixture. Bake @ 375F for 25 minutes or until golden brown. Yields 12+ servings.