Thanksgiving | Prime Cuts

Dec 2 2008

Turkey and Rice Soup Recipe

Joseph Gionfriddo

A few days ago we posted a recipe for turkey stock to help you make the best use of your turkey leftovers from Thanksgiving. So, now you have all of this great turkey stock but nothing to do with it until now. Here is a turkey and rice soup recipe that’s pretty simple to make and will be great on a cold night or when you don’t have time to cook dinner and want good food quick.

Ingredients

Approx 1-1.5 gal turkey stock

1-2 cups extra turkey meat free of bones and in small pieces

5 carrots peeled and chopped small

5 ribs of celery chopped small

1 large onion chopped small

4 Idaho potatoes, peeled and chopped small

1 cup uncooked jasmine rice

6 large white mushrooms chopped small

salt and pepper to taste

1 cup chopped green beans

Preparation

Start a small quantity of vegetable oil on medium heat in a large 3+ gallon stock pot.
Add the carrot, celery, and onion, saute until soft and onions are lighter in color, approx 5 minutes.
Next add the turkey stock and bring to a boil, then reduce to a medium simmer. Check for seasoning, add salt, pepper, and/or a hint of lemon juice if needed.
Next add the turkey and rice. Let simmer until rice is about half way cooked.
Add the potatoes and mushrooms allowing to simmer until the potatoes and rice are almost done.
Next add the green beans and take off the heat. Let stand covered for approx 10 minutes.
Finally, check the rice and potatoes – when they are done, add a scoop of ice to the soup to stop the cooking process. If the potatoes and rice need longer let the soup sit longer.
When ready to serve, just reheat. Make sure to check the seasoning because the addition of ice may have diluted it a bit – if so add a pinch of kosher salt and you should be good to go.

Enjoy!

You can download a PDF version of this Turkey and Rice Soup Recipe.

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Photo by: mr_jeffreed

Comments | tags: Recipes, Soups and Stews, Thanksgiving | posted in Recipes, Soups, Thanksgiving

Nov 26 2008

How to Make Turkey Stock this Thanksgiving

Joseph Gionfriddo

As you settle in to start making your Thanksgiving dinners, Joe wanted to provide you with a turkey stock recipe that he uses after every Thanksgiving as a base to make various soups.

Don’t throw away the turkey carcass, the wing or drumstick bones after you eat on Thanksgiving because the leftover bones can make some amazing stocks and soups and you can do it all without the giblets. The following is my personal stock recipe that I use to make delicious turkey rice and noodle soups.

Ingredients

I Turkey carcass (chopped into 3” pieces) and any reserved wing and leg bones

2 whole onions with skin, roughly chopped

4 peeled carrots, roughly chopped

4 ribs celery, roughly chopped

4 large celery leaves, chopped

½ bulb garlic, smashed and roughly chopped

3 bay leaves

2 tbsp peeled and chopped fresh ginger

1-2 tbsp sea salt

20 Black peppercorns

1/2 lemon worth of lemon juice and zest

1 cup dry white wine

1 tbsp tomato paste

2-3 gallons water

1 tsp vegetable oil

Preparation

1. On a medium/hot burner, heat 1 tbsp of vegetable oil in a large stockpot that can hold at least 4 gallons of liquid. Add the chopped turkey carcass and any reserved bones, brown well to caramelize to a dark brown color, approximately 10-15 minutes.

2. When all turkey pieces are evenly browned add the onions, carrots, celery, and garlic. Stir occasionally for 10 minutes to lightly caramelize the vegetables.

3. Deglaze the pan with the white wine, scraping up all of the browned pieces with a wooden spoon. Add the tomato paste, bay leaves, lemon, salt, ginger, and peppercorns, stirring occasionally to thoroughly combine all the ingredients. Reduce the mixture by half, approx. 1-2 minutes.

4. Add the water to the stock pot and bring to a boil, reduce the heat to a medium simmer, and reduce by half, approx. 1 ½ hours. Filter the stock through a fine strainer lined with cheesecloth, taste and check for flavor. Most times a little bit more fresh lemon juice and some kosher salt can bring a stock to life.

5. Chill overnight in the refrigerator allowing all the fat to rise to the top and solidify, then skim it off and discard. The reserved stock will keep for up to a week in a tightly sealed container in the fridge

6. Use to make you favorite chicken/turkey soups, enjoy!

You can download a PDF version of this Turkey Stock Recipe.

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Photo by: LexnGer

Comments | tags: Recipes, Soups and Stews, Thanksgiving, Turkey | posted in Recipes, Soups, Thanksgiving

Nov 19 2008

Switch Up Thanksgiving with New Sides

Justin Levy

If you are like us then you can’t wait for Thanksgiving which is only one week away! As both of us begin to come up with recipes that we may want to experiment on our families with, Justin decided to do some digging to see what interesting recipes he could find online. We were planning on scouring tons of websites and putting together a comprehensive list but then we found that Serious Eats and Food Network already had some great lists, menus and videos to help you out this year. Plus, Justin couldn’t fight his way off of both pages once he started looking at all of the great recipes.

Below is just a snapshot of some of our favorite recipes that we found on the two sites. None of these recipes are for turkey because everyone knows that the sides are what makes Thanksgiving!