A Hearty Meal Using all Your Thanksgiving Leftovers
Happy December everyone! The holiday season is in full swing with Christmas music chiming everywhere you turn and festive decorations adorning each street. I don't know if it's just me, but after Thanksgiving, time seems to fly by faster and faster. The days are getting shorter and busyness is a constant companion. Wherever you are in your pursuits and ventures, I can guarantee that a hearty, homecooked meal always has its place (in your hungry mouth that is).
This week I am being reminded not to skimp on the details but rather enjoy life's little blessings in thankfulness.
Here are two delicious recipes coming to you from Tequesta, Florida. My aunt, Patty is an amazing chef and a superb re-inventor when it comes to Thanksgiving leftovers. Her recipes for turkey noodle soup with sweet potato biscuits is sure to offer a bite of comfort and joy as we usher in this bright new season!
If you don't have turkey legs for the soup, you can use chopped or shredded turkey meat from any part of the bird. You can also add other veggies such as green beans and resh herbs instead of dried, which give great, rich flavor. This soup is all about your personal taste, so get creative and throw in whatever you like!
Turkey Noodle Soup
3 turkey drumsticks (or equivalent in meat)
3 quarts water (or chicken broth)
2 onions chopped
4 carrots chopped
3 stalks celery chopped
4 cloves garlic chopped
1 tbsp salt
1/2 tsp ground black pepper
1/2 tsp ground dried sage
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp celery salt
2 cups uncooked egg noodles
Directions
Combine the drumsticks and water in a large stock pot and bring to a boil. Stir in onions, carrots, celery, garlic. Add salt, pepper, sage, thyme, rosemary and celery salt and reduce heat to simmer. Cook until the turkey meat is very tender, about 2 hours. Remove the turkey drumsticks and allow to cool. When cool enough to handle, strip the meat from the bones and tendons, chop the meat and return it to the soup pot. Fill a second large pot with water, bring to a boil and cook the noodles until cooked through yet firm to the bite, about 5 minutes. Drain the noodles. Scoop noodles into serving bowls and ladle the turkey soup on top. Enjoy!
Sweet Potato Biscuits
2 heaping tbsp sugar
1 1/4 cup all purpose flour
4 tsp baking powder
1/4 cup butter
3/4 cup cooked, mashed sweet potato
1/2 tsp salt
A couple tbsp of milk
Directions
Preheat oven to 450 degrees.
Sift together flour, sugar, baking powder and salt. In a separate bowl, mix together the sweet potatoes and butter. Add the flour mixture to the sweet potatoes and combine to make a soft dough. Then add some milk a tablespoon at a time until the dough comes together. Turn onto a floured surface and roll the dough out to 1/2 inch thickness. Cut with a biscuit cutter (or with a knife if you don't have one). Place biscuits on a greased cookie sheet and coat the tops with melted butter. Bake for about 15 minutes. Serve piping hot from the oven with honey or cranberry butter!