Two Days of Turkey Leftovers:Turkey Gumbo and Turkey Soup with Egg Dumplings

When taking apart the turkey I make sure to freeze the carcass and drum sticks. I was really looking for something different this year. Ok, turkey soup isn't that different but I did try something new with the turkey gumbo. The gumbo didn't turn out as dark as I would like but it tasted just as good. I also didn't have green pepper on hand. But the fun of any recipe is improvising right?

Turkey Gumbo:
2 Andoulle sausage links
1/2 c oil
3/4 c flour
1/2 green pepper diced
2 celery stalks diced
1/2 onion diced
1 pinch Cayenne pepper
5 dashes hot sauce or to taste
48 oz chicken stock
1 tsp Italian seasoning
2 bay leaves
turkey, turkey, turkey add as much as you like
salt and pepper about 1/4 tsp each
salt and pepper to taste
white rice for serving (I make about 3 cups in a rice cooker)

In a large frying pan heat the oil until it ripples. Begin adding the flour and whisk. Continue to stir and add the flour until all the flour is added and the color turns a copper color. Add the celery, pepper, along with the sausage and onion and heat until the veggies are softened. Add the chicken stock and continue to stir the flour with a whisk until it dissolves into the broth. Add the turkey, Cayenne, bay leaves, and hot sauce. Taste for seasoning. Set heat to low and let simmer for a hour. Remove from heat and serve over rice.

 Turkey Soup with Dumplings

4 Qts. water
1 turkey carcass
1 turkey drumstick quarter with the thigh
3-4 carrots cut into coins
2 stalks celery
2 potatoes diced
1 can Campbell's cream of chicken soup
2 tsp salt
1/4 tsp pepper
1 Knorr concentrated soup bullion packets

Egg Dumplings

1 cup flour
3/4 tsp salt
1 1/2 tsp baking powder
1 egg
1/3 c milk

In a large stock pot boil the carcass and drum stick in the water. Add the can of cream of chicken soup and the veggies, salt, pepper, and bullion. Let boil for an hour. Remove the carcass and drum stick and let cool. When cool to the touch cut the turkey into bite sized pieces and return to the pot. Taste for salt. Bring to a boil.

Mix together the ingredients for the dumplings and drop by tablespoons into the broth. Lower heat and cover the soup for 10-12 minutes. Don't peek! After the 10 minutes check the dumplings for doneness and serve.

Thanksgiving 2011

I've haven't blogged in a bit but today is the perfect day! Turkey day is one of my favorite holidays. I love to cook but this is one of the holidays I get to relax. I remember the days of getting up at the crack of dawn to put the turkey in the oven. About 8 years ago we discovered the art of frying a turkey. I am so thankful!

I made a few sides yesterday but I didn't have to start cooking until around 2 today. My hubby woke up at 3 to get the fryer and turkeys ready. I said turkeys! We got a 11 pounder and a 12 pounder. Usually we have no left overs hence the second turkey. That will be used for soups and to get us through the next few days.

Yesterday we injected the turkey with the Grand Marnier marinade and the pesto.

I also made the cranberry relish yesterday.

Cranberry Relish
1 orange
1 cup sugar
1 pkg cranberries
1 cup water

Bring sugar and water to a boil. Add the juice of orange and cut in half placing one half of orange into the boiling water. Add the cranberries. Let cook for about 5 minutes on low heat. The cranberries will begin to pop. Remove from heat and cool. Stick in the fridge over night.

Twice Baked Sweet Potatoes

3 sweet potatoes
1/3 c milk
1/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
2 TBSP butter
1 cup marsh mellows


Microwave 3 sweet potatoes for 12-15 minutes. Be sure to poke holes in them with a fork so they do not explode. Cut the top 1/3 off the potato and scoop out the center leaving some of the flesh on the walls of the potato skin. In a medium bowl mix the inside of the potato with 1/3 c milk, 1/4 tsp nutmeg, 2 TBSP butter, 1/4 tsp salt and 1/4 tsp pepper. Top with a handfull of marshmellows. Bake at 350 for 25 minutes or until the marshmellows become crispy on top.

                                                           Grand Marnier Injected Turkey
1/2 stick butter
1/4 c worchestchire sauce
1/2 c hot sauce
1/2 c Gran Marnier or orange flavored liqour
1 tsp pepper
1TBSP salt
1 tsp paprika
1 tsp oregeno

We also sprinkle Emerils' Essence on top of the turkey both before and after we fry it.

Heat all the ingredients on low heat and drain through a mesh strainer. Cool down for about 10 minutes and inject into turkey. Let rest over night. We put the turkeys in trash bags and then in a metal pan so it doesn't leak all over the fridge.

Pesto injected turkey

New Post! Lasagna Cupcakes!

I love the Foodnetwork! I was watching Aarti's Party last week and saw this most ingenious recipe for Lasagna Cupcakes. I adapted it to my needs. I am still doing WW and have about 3 weeks left before my Disney trip so there is still hope lol!

I adapted the recipe to what I had on hand. Here is how I made it:

Lasagna Cup Cakes

36 won ton wrappers
1 lb ground turkey (recipe calls for chicken sausage)
1 28oz can crushed tomatoes (mine had basil in it)
1 onion diced
4 cloves of garlic minced
1 tsp garam masala (found in international food aisle)
1 TBSP orange marmalade (called for mango chutney)
1 tsp Italian seasoning.
1 pinch ground cloves
1/2 tsp salt
3/4 cup ricotta
1/2 c mozzarella additional 1/4 c for topping
1/4 cup Parm (I used the Kraft crumbly kind)

Set oven to 375. Brown turkey and onion together. I like to salt along the way. Add the garlic when the meat is no longer pink. In the mean time add the cheese to the ricotta and give a stir. Add the garm masala and marmalade along with the crushed tomatoes. Let the flavors meld for a few minutes. Assemble the "cupcakes" in a 12 holed muffin tin. I sprayed mine for good measure with cooking spray.

Lay one of the won tons down. Then some of the sauce and meat. Lay another won ton in a different way. (I did this step to all of them: my daughter had two cheese ones) Add more sauce and a TBSP of cheese. Lay another won ton on top of that. On the 3rd or top layer add some sauce and sprinkle with mozzarella.

Bake at 375 for about 20 minutes. Let them cool for about 5 minutes. You should be able to pull them out with your fingers. Each had about 5 points per serving but are very filling.

Crock Pot Scalloped Potatoes

It was a busy week last week. Not only did my children go back to school I also went back to work. My hours are now from 2:30PM-6PM. I have made a few crock pot meals this week which saves on time. This morning my neighbor brought me some produce. I am so thankful for her! I haven't had to go produce shopping in a few weeks.

Well here is one of my favorite recipes I made this week. It would also be good with chopped ham. Since I have a vegetarian in my house it's just easier to omit it. Also you can use any cream soup you like. I used cream of mushroom but it's really good with cream of chicken.

Crock Pot Scalloped Potatoes

1 can cream of mushroom soup
1/2 c sour cream
1 c. shredded cheese
8 medium potatoes sliced
1/2 onion diced
salt and pepper

Par boil the potatoes for 3-5 minutes.  Drain the potatoes and add to the crock pot. On top add the mushroom soup, sour cream, cheese, and onion. Give a stir. Heat on high for 3 hours. season with salt and pepper. Serve with ham.

Crock Pot Chicken Burritos and Chicken Flavored Rice

We are trying to pack in as much family time as possible for this next week. It's hubby's work week and me by myself with the girls. Tomorrow is my weigh in for Weight Watchers so it helps to have some activity. Yesterday my youngest daughter and I went to the park and had a play date with my daughters' friend. Two five year olds together is very interesting to say the least. My daughter is very talkative, energetic, and competitive. Her friend wanted to play games where she made up the rules and always won. It turned out OK though. We walked around the park and the pond. The pond however, you couldn't see because they decided to go Au natural and let the plant life grow to towering heights. Great for wildlife, bad if you want to enjoy the water.

Before we left I threw this recipe in the crock pot. Prep time was about 5 minutes. I substituted canned pinto beans for kidney beans.

1 15oz can kidney beans (or whole pinto beans)
1 lb chicken thighs (boneless) I used 2 boneless skinless chicken breasts
1 15 oz can diced tomatoes with chilies
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp oregano
1/4 tsp pepper
3/4 c. Mexican style cheddar cheese
12 flour tortillas

Add all the ingredients except for tortillas and cheese to the crock pot. Set on low for 5 hours. Remove chicken from crock pot and shred with forks. Drain the liquid from the crock pot and stir in the chicken. If your tortillas aren't soft you can place them between two napkins and microwave for 30 seconds. Take 1/2 c of bean mixture and spread down tortillas. Add a pinch of cheese to each. I like mine crispy so I put in oven for 20 minutes at 350 degrees. 1 burrito per serving at 5 pts. each.

I served this with chicken flavored rice. 2 cups chicken broth to one cup rice. Yields 3 cups. I have a rice cooker but follow your package directions.

Crock Pot Lasagna and the Neverending Walk

Yesterday my youngest daughter, my hubby, and I went for a walk through and around Schlitz Audubon Park. We had a map but got really lost and ended up walking about 5 miles total. It's great for my Weight Watchers. Today I am dog tired still but plan on taking my daughter to the park tomorrow to walk around.

Today was all about simplicity. I spent the day cleaning out my desk. I threw the lasagna in the crock pot by noon and we were eating by 5. This one is a keeper!

1 lb ground beef
1 small onion chopped
1 clove garlic minced
28 oz can of crushed tomatoes *you can also use spaghetti sauce
15oz can of tomato sauce
1  tsp salt
1 tsp oregano
1 cup part skim ricotta
1 egg
11/2 c part-skim mozzarella (I used taco cheese)
6 dry no bake lasagna noodles (I used Bertolli)
1/2 c. shredded Parmesan cheese

Brown beef and onion draining off fat as you go and breaking it up into small pieces. Add the crushed tomatoes, tomato sauce, salt, and oregano. Simmer for 5 minutes. In the crock pot put a small amount of the sauce and 3 of the lasagna noodles broken up. Stir the the ricotta, one egg, and one cup of mozzarella cheese. Lay some of the beef mixture over that and some of the ricotta cheese on top. Pour the remaining sauce and meat on top. Repeat the layers and set on low for 4-6 hours. combine the remaining 1/2 c of mozzarella and Parm and sprinkle over top layer. Put the lid back on and let it melt for about 10 minutes. Makes 6 servings 11 pts each.

Back to WW Day One Veggie Soup and Veggie Fried Rice

Yesterday I took the plunge and went back to Weight Watchers after a few year absence. I have a trip scheduled to Disney in 7 short weeks and am scared at heck of flying Southwest. I have always fit into the seats of Airtran and Delta but am scared I won't fit Southwest. So I am biting the bullet and trying to loose some weight and inches in the next few weeks. I have a 6 week boot camp I may start also. But I don't know if I am that crazy!

Today I made a huge batch of veggie soup. It's a very low point soup that keeps the hunger pangs away. They have changed up the program a bit in the last few years. I am on a huge number of points but I have managed to fill the void.

Tonight I made Veggie Stir Fried Rice. This was a meal for just me and the girls. I was supposed to be at a rum tasting tonight but my hubby scheduled his fantasy football meeting for tonight also. This is another example of how hubby's have selective hearing. The rice was delicious! It is a fast easy dish and you can add whatever veggies you have on hand. Here I used a can of green beans or you could add frozen mixed veggies.

Easy Veggie Fried Rice

2 Tbsp olive oil
2 large eggs beaten
1 cup carrots cut into coins
3 scallions chopped
3 cups cooked rice
1/2 cup frozen veggies like peas or mixed veggies
1/4 c soy sauce

Add the oil to a frying pan. Heat on medium high heat.

First fry the carrots and onions for about 3-5 minutes. The carrots should soften slightly. Remove from pan and add the rice and soy sauce. Add back in the veggies or mixed veggies and heat through. (This is where I added the green beans also) Heat through for about 5 minutes. Push rice to the side and add the beaten eggs. Use a spatula to scramble the eggs. When no longer runny stir into the rice. 4points for each 3/4 c. serving.