Showing posts with label turkey. Show all posts
Showing posts with label turkey. Show all posts
Saturday, March 21, 2015
CrockPot Turkey and Wild Rice Soup Recipe
Day 325.
The weather has officially changed. I am running the heat in the morning, the guinea pigs have moved inside, and the flannel sheets are out of hiding. Last night, I finally finished reading "The Long Winter" to the girls. We have so much to be thankful for--- if you have kids that sometimes forget how richly blessed modern day life is, I highly recommend reading it aloud.
Anyway. Today I am thankful that I met Kalyn Denny at BlogHer, and I am so happy to have found her Turkey and Wild Rice Soup. Adam proclaimed it the best turkey soup hes ever had, and the kids each ate two bowls. I may have wept. Im not sure.
The Ingredients.
adapted from Kalyns Kitchen
--turkey carcass (if you dont have one, you can use 2 cups of cooked turkey)
--8 cups water (to make broth. if you dont have a carcass, use 8 cups chicken broth)
--1 chicken bouillon cube (only if you are using the carcass to make broth. Dont use if youre using broth.)
--2/3 cup uncooked wild rice
--1 yellow onion, chopped
--1 cup chopped celery
--1 cup chopped carrots
--1 tsp sage
--2 T balsamic vinegar
--2 cups spinach leaves (Kalyn used cabbage, but cabbage reminds me either of engorgement or the cabbage soup diet)
The Directions.
I used a 6.5 quart crockpot.
This is a 1 1/2 day project. Were going to use the turkey bones to make broth for the soup. If you are using chicken broth and 2 cups of turkey, bypass this step.
Put your turkey carcass into a crockpot, and cover with 8 cups of water. My carcass was only from a tiny turkey, so if you need to break the bones down to fit in your crock, do so.
My turkey was still stuffed with a quartered onion and some apple, so I didnt bother to add any vegetables to season the water. You may certainly add some onion, celery, or anything else youd like to season the broth. The more meat and skin left on the bones, the more flavorful the broth.
Cover and cook on low overnight. I cooked the broth for 10 hours. In the morning, put on an apron to strain the broth with a colander. What? No apron? Perhaps you could use a brand-spanking-new "I Heart CrockPotting" one? Since I have a bunch of crockpots, I strained the broth into a new one. You might need to strain the broth into a big bowl, then dump it back into the crockpot.
Pick off the meat, and add it to the broth.
Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice. Add the sage, bouillon cube, and balsamic vinegar. Stir.
Add two heaping handfuls of baby spinach to the pot. It will look like a lot, but will shrivel down nicely while cooking.
Cover and cook on low for 8-10 hours, or on high for 4-6. The soup is done when the vegetables have reached desired tenderness. There is a lot of volume here; this is a good candidate for a day when you are out of the house for a long time. No need to worry about it over-cooking.
The Verdict.
This is my new favorite soup. I love, love, love the hint of tartness from the balsamic vinegar, and how it darkened the broth. The wild rice exploded a bit, and actually resembled barley by the time we ate it. The kids ate a bunch, and I had at least 3 bowls throughout the day yesterday. We have a quart left, which I will happily serve for lunch.
Thank you, Kalyn!
CrockPot Turkey Breast Recipe
Day 316.
Happy Veterans Day! Make sure to thank those in your lives who have or who are actively supporting our country in this most honorable way.
And then make turkey. In the crockpot.
I do plan on finding a little turkey (probably a 10 pounder?) to cook in the crock, but I wanted to test out a turkey breast first.
I used my moms "famous" and "secret" family recipe. Hey mom! Your recipe is now going to be even more famous, and its no longer a secret. :-) Thanks mom, I love you!
This is good turkey. Its moist and juicy, even though there isnt any brown meat. If youd like, you can certainly throw in some turkey legs along with the breast. The rule of thumb is usually 1 pound of turkey per person.
The Ingredients.
4 to 6 pound turkey breast (bone-in or out. your choice)
2 cups cheap white wine (you can use broth or apple juice instead, if youd like)
1 stick of butter (1/2 cup)
1 onion
salt and pepper
The Directions.
I used a 6 quart crockpot and a 4 1/2 pound turkey breast. I easily could have fit in some legs or a larger breast piece.
I know that its suggested to not cook with any wine that you wouldnt drink, but its okay because I drink cheap wine.
Unwrap the turkey breast and pat it dry with paper towels. If desired, cut off the skin with poultry shears, and discard. (I did this. I couldnt help myself.)
Salt and pepper the breast liberally.
Plop it, breast-side down into the crockpot. Wash your hands well.
Cut up an onion coarsely and push some pieces down next to the turkey and put a few in the rib cavity. Add the stick of butter.
Pour the wine over the top.
Cover and cook on low for 7-9 hours, or on high for 4-6. Use a meat thermometer to test doneness--it should register at 170°.
Remove from crockpot, and let sit for about 20 minutes before carving. The meat will be much more tender than if cooked in an oven.
The Verdict.
We all ate turkey! And not on Thanksgiving!
Here are other absolutely amazing Thanksgiving recipes for the slow cooker.
And dont throw your bones away! Make:
turkey and wild rice soup or
turkey stew
Friday, March 13, 2015
Turkey Picadillo Lettuce Wraps
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| Leftovers tend to pile up at my house, but these Turkey Picadillo Lettuce Wraps were gone the next day! |
I'm a firm believer that you can never have too many recipes for lettuce wraps, and they're something I always enjoy when I'm doing Phase One. Through the years I've made so many lettuce wrap variations that I'd have a hard time choosing a favorite, but these Turkey Picadillo Lettuce Wraps were definitely amazing. Ground turkey is simmered with onion, green pepper, tomatoes, chicken stock, and spices, with some chopped green olives and a generous amount of Green Tabasco Sauce giving it just enough zip to make it interesting. The word Picadillo comes from a Spanish word that means "to mince" and many countries have their own version of this ground meat dish, but the use of olives makes this recipe lean towards Cuban Picadillo.
(Of course this new Phase One recipe is today's contribution for our month of Daily Phase One Recipes. You can see all the recipes from the month by clicking Daily Phase One Recipes. Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)
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