If there is turkey in your freezer, thaw it out. You need to use it before Christmas, anyway, and this dish is so good that no one will groan at the sight of the Thanksgiving bird.
Brenda Pilson gave me this recipe, which I found just different enough from all the turkey casseroles and very hearty for the cold days ahead.
This is a recipe where several additions can be made, like potatoes, corn or peas -- whatever your family likes in soup. If you didn’t have any turkey left, just boil 2 or 3 chicken breast in a pot with about 4 cups water. When meat is done, remove and dice.
Pair it with the Honey Oat Bread from last week, or get the iron skillet out and make some hot cornbread to accompany it.
Don’t miss next week’s Blount Today! The Holiday Cooking section has some very special side dishes, appetizers, desserts and even a breakfast casserole to round out your holiday cooking.
Brenda’s Turkey Soup
2 to 3 cups diced cooked turkey
1/2 bag baby carrots (or 2 or 3 large carrots sliced)
1 1/2 to 2 cups egg noodles
1 onion, chopped
1/2 cup chopped celery (including the celery tops)
1 can (1 lb.) diced tomatoes (don’t drain)
1 tsp salt and pepper
2 tablespoons poultry seasoning
2 cubes chicken bouillon cubes
1 can chicken broth
1 jar turkey or chicken gravy (12 oz.)
Combine carrots, onion, celery, tomatoes, salt, pepper, poultry seasoning, bouillon cubes, chicken broth and gravy along with about 3 cups water in large saucepan.
Bring to a boil and then turn down to a simmer. Cook 30 minutes or till the carrots are tender.
Add turkey and egg noodles, and simmer 15 to 20 minutes until noodles are done.