thanksgiving 2010: turkey noodle soup

The big question after Thanksgiving is always what to make with the leftovers. Growing up, we always spent Thanksgiving in Milwaukee and the Friday after, we always had turkey sandwiches on little potato buns with crunchy lettuce and a bit of mayo. While sandwiches are fine and often appreciated, this year I wanted to do something a little different and I finally wanted to tackle something I’ve been putting off for the last year: noodles from scratch.

My noodles need some work, these were more like dumplings, but I did what I could without a rolling pin and I promise you next time they’ll look more like noodles. :) If you don’t feel like making your own noodles, you could always just add 2-3 cups cooked whole grain noodles right before serving.

The best thing about soup is that it easily freezes – meaning I can wait to eat it until I feel like turkey again – in March.

Turkey Noodle Soup - about 6 servings

  • entire leftover turkey (I removed most of the meat – you’ll be surprised by how much falls off when making the broth)
  • 2 white onions
  • 4 stalks of celery, chopped
  • 5 large carrots, chopped
  • 4 cloves of garlic, minced
  • 2 Tbsp olive oil
  • salt, pepper, 1/2 tsp sage, 1/2 tsp parsley and 2 bay leaves
  • 3 cups shredded turkey
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 egg + 1/2 egg yolk
  • 2-3 Tbsp water

    Prepare the Broth: Cover turkey carcass in large pan. Chop one onion into large pieces and add them to water. Bring to a boil, reduce heat and let simmer for about 3 hours. When cool, strain all the liquid out and separate meat and bones. Set aside meat and discard bones.

    Prepare the Soup: Mince remaining onion. Heat olive oil in large pan and when hot, add onions, carrots, celery and garlic. Season with salt & pepper and remaining spices.  Stir occasionally for about 5 minutes.

    Add 12 cups of broth and the shredded turkey to the pot. Bring soup to a boil, reduce heat and let simmer for about an hour.

    Prepare the noodles: Combine flour and salt in bowl. Form a well in the center. Add egg, yolk and water (start with 2 Tbsp, add more if need-be) and mix together with fork. Knead for about 5 minutes on a floured surface. Set aside. Roll into thin pieces and cut into desired shapes. Boil in salted water for about 8-10 minutes.

    Add noodles to soup and taste. Add more salt and/or seasonings if necessary, remember the broth doesn’t have any!



    thanksgiving 2010: sauteed kale

    It might not be the most popular thanksgiving side dish, but it just might be mine and it sure was a popular one at our annual Thanksgiving party last weekend. I honestly didn’t expect it to be a huge hit, but I knew that myself (and some others) would appreciate some green food alongside the sea of beige turkey and mashed potatoes. And if I’ve learned anything in life, it’s always bring a healthy option, no matter where you are going. That way you’ll always have something healthy to munch on.

    I love kale because it is delicious, but I also love the nutritional profile it has. It’s high in vitamin K, A and C, fiber, potassium, calcium, iron, antioxidant nutrients, anti-inflammatory nutrients and anti-cancer nutrients. And that in itself is something to be thankful of this holiday season.

    Sauteed Kale - 8-10 servings

    • 4 bunches of kale (I used a combination of green & purple)
    • 4 cloves of garlic
    • 4 Tbsp olive oil
    • salt

    Wash and cut kale into 2″ pieces, removing tough center stem.

    Mince garlic.

    Heat 2 Tbsp olive oil in large saute pan. When oil is hot, add 1/2 of the kale and 1/2 of the garlic. Season with salt and toss greens until wilted. Set kale aside and repeat with remaining ingredients.

    Serve warm or at room temperature.


    thanksgiving 2010: gluten-free stuffing

    With Celiac Disease and Gluten Intolerance on the rise, chances are that someone at your Thanksgiving celebration is following a Gluten-Free diet. Why not make a stuffing for everyone to enjoy?

    This is a great side dish alongside turkey – whole grains, veggies, fresh herbs and lots of flavor – all without the  gluten. Your digestive tract will thank me. :)

    Herb & Mushroom Gluten-Free Stuffing - 6-8 servings

    • 2 ½ cups chicken broth* make sure this is gluten-free
    • 2 Tbsp olive oil
    • 1 medium white onion, chopped
    • 5 stalks of celery, chopped
    • 1 – 8 oz package of sliced baby bella mushrooms
    • 1 Tbsp. fresh thyme, chopped
    • 1 Tbsp. fresh rosemary, chopped
    • 1 loaf of French Meadow Bakery Gluten-Free Multigrain Bread, toasted and cut into 1 inch pieces

    Pre-heat oven to 350 degrees. Heat olive oil in a large skillet. When hot, add onions, celery, salt and pepper. Sauté for about 4 minutes, until translucent. Add mushrooms and cook until tender. Stir in fresh herbs and set aside.

    In a large bowl mix bread pieces, mushroom mix and 1 ½ cups hot broth. Stir to combine and pour into 9 x 13” greased pan. Pour 1 cup hot broth over the top and cover with foil. Bake for about 25 minutes, remove foil and bake for about 10 more minutes.

    thanksgiving 2010: green olive & artichoke dip

    Appetizers are my favorite part of any meal, and I would be more than content with a Thanksgiving meal comprised of all appetizers. Seriously, I don’t even need the turkey, stuffing or mashed potatoes – just pass the apps and I’m happy. If artichoke dip is involved, I’m even happier.

    When I came across this recipe that included green olives, I had to give it a try. One problem: the Taster doesn’t enjoy olives like I do. One solution: add them anyway and see if he notices :) He wasn’t crazy about it, but thankfully it wasn’t too overpowering and I loved the salty flavor the olives bring to the dip so much, I think they’ll be in every artichoke dip from now on – sorry Taster! ;) I hope you enjoy this recipe as much as I do!

    Green Olive & Artichoke Dip - 6-8 servings adapted from Bon Appétit

    • 2 cans artichoke hearts
    • 3/4 cup green olives (I used large ones from olive bar)
    • 1 round (5.2 oz) Garlic & Find Herb Boursin cheese (or other soft cheese)
    • 5 oz shredded parmesan (1 1/4 cup)
    • 1/2 cup basil, chopped
    • naan for dipping

    Pre-heat oven to 375°.

    Add artichoke hearts and olives to food processor. Pulse until chunky. *Be careful to not over process!*

    In a medium sized bowl, combine artichoke and olive mixture, Boursin cheese, 1/2 of parmesan cheese and basil. Stir to combine.

    Press into 8×8 glass dish and sprinkle with remaining parmesan cheese. Bake for about 40 minutes, until golden brown.

    Serve with warm naan or baguette slices.