Turkey Broth With Dumplings

This heartwarming soup benefits from the long, slow cooking process of the broth in this recipe. It is a great way to use up any leftover turkey and it is perfect on its own as a light lunch, or served with bread for a filling and satisfying main meal.

Quiche Lorraine (Whole Wheat Pastry)

This classic quiche has some delightful characteristics that are often forgotten in modern recipes; namely very thin pastry, a creamy, light filling and smoked bacon. Perfect for brunch, parties or family suppers, this tasty quiche celebrates a timeless combination of cheese and bacon, accompanied by a salad and fresh fruit.

Roasted Rolled Turkey Breast with Garlic & Herbs

We have four people in our family and for us to cook the whole turkey for Thanksgiving is never "too much". But if you would like to cook something different or have decided not to cook the whole bird, here is a time saving substitute. Roasting the breast on its own will ensure moist, tender meat. This recipe gives it a lot of flavor using lemon juice, garlic and fresh herbs.

Turkey Soup with Mushrooms - Simple but Flavorful Recipe for Leftover Turkey

In our time the turkey is generally served on holidays, and I think this practice is very wise. The meat is lean, low in fat, high in protein, delicious in flavor, and terrible versatile. You are probably just as good as I am at thinking up ways to use leftovers, but I really do like this simple but flavorful solution to using turkey "again."

Turkey Kebab over Pita with Fresh Tomato Salsa

The flavors of the spiced turkey kebab with fresh tomato salsa are wonderful. Perfect for any Summer day.

Simple Soup with Turkey Meatballs and Quinoa

Recently I have come across works of fantastic illustrator Norman Rockwell who is very talented artist from New York. I could not help to buy some of his prints. I love book illustrations and have tons of vintage cookbooks with amazing pictures. They have so many details and flavors - I can peer at them for hours, there is something so homey in them... And often I just get an urge to go and cook something, even something very simple, but just to make everyone around happy. This is the story behind this post and the Turkey Meatballs Soup with Quinoa recipe. During long cold winter evenings a bowl of this soup can not only warm up your body, but make your heart melt.

Pumpkin Soufflé with Turkey Bacon and Feta

The pumpkin season is upon us. Well, everything is pumpkin now. I was in an elegant and sophisticated mood a few days ago, searching for some recipes for Friday family dinner.  Bobby Flay's Pumpkin Bread Pudding with Spicy Caramel Apple Sauce sounded appetizing, but a little sweet for my taste at the moment. My friend, Monica, was telling me about an amazing dinner she had at Bobby's Messa Grill in Las Vegas. I never been in Las Vegas myself - Neon Lights hotels looks inviting. I would like to try many dishes cooked by famous chefs in upscale Las Vegas restaurants.



Oh, dear, I need a vacation :-)



Anyway, here is my creative fat-free Pumpkin Soufflé with Turkey Bacon and Feta.



Pumpkin Soufflé with Turkey Bacon and Feta

It's a fat free, sugar free and flowerless, but my Pumpkin Soufflé is unbelievably delicious:) I need to loose 4 more pounds!

Ingredients:

• 1 cups pumpkin puree
• 1/2 cup skim milk
• 1 Tbsp. cornstarch
• 3 eggs (yolks and whites separate)
• 3 Tbsp. oat bran
• 1/4 tsp. freshly grated nutmeg
• 1/8 tsp ground allspice
• 1 Tbsp. fresh dill, chopped
• 3/4 cup turkey bacon, chopped
• pinch of salt
• 2-3 Tbsp. feta cheese

Directions:

Preheat oven to 375°F with rack in lower third.

Whisk together milk, cornstarch, spices in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes. Remove from heat and whisk in pumpkin puree. Transfer to a large bowl and cool to room temperature. Add turkey bacon, egg yolks, oat bran, chopped dill and mix together.

Beat egg whites with salt in another large bowl using an electric mixer beat until whites hold stiff, glossy peaks. Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, sprinkle with feta cheese. Bake soufflés until puffed and golden, 15 to 18 minutes.

Curried Turkey Stew with Mushrooms and Carrots and Green Bean Salad

Ingredients for turkey stew:

• 6 cups homemade turkey broth
• 2 turkey legs, deboned, skinned and diced (about 4 cups meat)
• 1 Tbs. peanut oil
• 1 large yellow onion, finely chopped
• 3/4 lb. fresh cremini mushrooms, halved if large
• 2 cups carrots, peeled and cut into 1/2-inch cubes
• 3 garlic cloves, minced
• 1 1/2 Tbs. curry powder
• 3 tsp. minced fresh dill  
• Coarse kosher salt and freshly ground pepper, to taste

Directions for turkey stew:
In a large, heavy saucepan over medium-high heat, warm the peanut oil. Add the onion and carrots and sauté until almost tender, about 5 minutes. Add minced garlic and curry powder and cook, stirring, until the onion is brown, about 4 minutes. Add the broth and turkey. Cover, increase the heat to high and bring to a boil. Uncover, reduce the heat to medium-low and simmer, stirring occasionally, until the turkey are almost tender, about 30 minutes.
Add the mushrooms to the pan and simmer more, about 12 minutes. Season the stew with salt and pepper. Stir in the minced fresh dill. Ladle the stew into warmed bowls and serve immediately.

Ingredients for green bean salad: 

• 1 lb. slender green beans, trimmed
• 3 tbsp. hemp seeds
• 2 Tbs. chopped fresh dill
• 2 Tbs. avocado oil
• 1 Tbs. lemon juice
• 1 Tbs. lemon zest 
• coarse kosher salt and freshly ground pepper, to taste

Directions for green bean salad:
Bring a large pot three-fourths full of water to a boil. Add the green beans to the boiling water and cook until tender, 5 to 7 minutes; the timing will depend on their size. Drain.
In a large serving bowl, combine the hot beans, dill, avocado oil and salt and toss to mix. Set aside to cool to room temperature, about 20 minutes.
Use a peeler and make long broad strokes from pole to pole of the lemon. Avoid digging into the pith. Chop the zest into thin strips .
Just before serving, add the hemp seeds, lemon strips, lemon juice and a grind of pepper to the bean mixture and toss to mix. Serve the salad at room temperature. Serves 4.

Lentil Soup with Homemade Turkey Stock - Amazingly Delicious Soup

Thanksgiving: THE best time to make the turkey stock.
That roasted turkey carcass, will make an extraordinary rich delicious poultry broth.
Chop up that carcass or pull it apart so that it fits into your biggest pot. Cover it with water, enough so it’s covered by an inch or so of water. Bring it to a simmer. Skim off anything that rises to the top that you wouldn’t want to eat if you saw it floating in a bowl of soup. Cook for about two hours then add a couple carrots and a couple big onions, cut up, celery, parsely, thyme, garlic, bay, peppercorns, these are good to add as well, and continue cooking for another hour. Strain through a colander. Then, strain it through a kitchen cloth, cheese cloth if you have it, or any kind of cloth. Now it’s ready to use. Great to try a consomme with. Make a risotto. Any soup or souce. And it freezes great.

Ingredients:

• 6-8 cups homemade turkey stock
• 1 cup smoked turkey, diced
• 1 cup dried lentils, rinsed well and drained
• 1/2 cup split peas, picked over and rinsed
• 2 Tbs. olive oil
• 1 yellow onion, diced
• 1 garlic clove, minced
• 2-3 potatoes, peeled and diced
• 1 tsp. smoked paprika
• 2 teaspoons chopped fresh thyme
• salt and freshly ground black pepper
• thyme sprigs (optional)

Directions:
In a large pot over medium-high heat, warm the olive oil. Add the onion, smoked turkey and cook, stirring frequently, until onion is soft, about 5 minutes. Add the garlic and cook, stirring frequently, for 3 minutes.



Stir in the homemade turkey stock, the lentils, split peas, potatoes, paprika, salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are very tender, about 20-25 minutes. Stir in the thyme.
Ladle the soup into warmed bowls. Serve immediately.

Borscht with Turkey Meatballs

My kids dont like beef shanks in the soup, so cook meatballs instead, and kids are so happy! Here is a wonderfully satisfying beet borscht, perfect for
an any weather day.



Ingredients for Borscht:

•  8 cups beef broth
•  1 large onion, peeled, finely chopped
•  3 large beets, peeled and shredded
•  3 carrots, peeled and shredded
•  1 large russet potato, peeled, cut into cubes
•  2 cups thinly sliced cabbage
•  3/4 cup chopped fresh scallions for garnish
•  3 Tbsp tomato paste
•  3 Tbsp red wine vinegar
•  1 teaspoon white sugar, or to taste
•  1/2 cup sour cream, for topping
•  Salt and pepper to taste
•  turkey meatballs

Ingredients for Turkey Meatballs:

• 1 pound ground turkey meat
• 1 small onion, grated
• 1 large egg
• 1/4 cup dried bread crumbs
• 1/4 cup chopped fresh Italian parsley leaves
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Direction for Turkey Meatballs:

Add the onion, egg, bread crumbs, parsley, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 inch-diameter meatballs.
Place on a large plate or baking sheet.



Direction for Borscht:

In large saucepan, simmer the beets, carrots, onion, tomato puree, vinegar, sugar and two cups of broth for 15 minutes. Stir frequently and cover when not stirring.
Add remaining 6 cups broth, cabbage, potato; bring to boil. Stir in meatballs, reduce heat, cover, and simmer until vegetables are tender and meatballs are cooked, about 20 minutes.



Season to taste with salt and pepper. Ladle into serving bowls, and garnish with sour cream and fresh scallions.