Roasted Turkey Tortilla Soup

10 Corn Tortillas - Cut in half then into 1/2" strips

3 Corn Tortillas - Finely diced

2 tbsp EVOO

1/2 Large Onion - Small Diced

2 Large Garlic Cloves - Small Diced

3/4 Green Pepper - Small Diced

1 32 oz Box of Swanson Mexican Tortilla Soup Broth

2 Cups Turkey (or Chicken Broth) - Shredded

1 14.5 Can Petite Diced Tomatoes

1 15 oz Can Black Beans - Drained and Rinsed

1 Cup Frozen Corn

1 tsp Cumin
1 tsp Salt
1/2 tsp Pepper
1 tsp Paprika
1 tsp Roasted Mushroom Powder (I make my own so you can omit this)

In a 400 degree oven, on a large baking pan add the tortillas and roast for 7 minutes.

In a Med / Large Pot, over medium heat add the EVOO.  Add the onion and garlic.  Cook for about 10 minutes.  Add in the pepper and cook for another 5 minutes.  Add in the finely diced tortillas and cook for about 3 minutes.

Add in the cumin, salt, pepper, paprika and mushroom powder.  Stir to combine and cook for about 2 minutes.

Deglaze with 1/2 cup of the Tortilla Soup Broth.  Cook for about a minute then add the rest of the Tortilla Soup Broth.  Add in the shredded turkey, corn, black beans.  Cook for about 5 minutes then add in the 2 cups of turkey stock.  Simmer for 10 minutes.

Top with the fried tortillas and Enjoy!

Thanksgiving Menu

Just a few ideas for a Thanksgiving menu.  A few appetizers, some sides, a dessert and a soup recipe for leftover turkey.  (You're on your own for the actual turkey)

APPETIZERS:

Garlic & Roasted Red Pepper Hummus

http://cheftainment.blogspot.com/2011/11/garlic-roasted-red-pepper-hummus.html 

 

Spicy Toasted Chick Peas

http://cheftainment.blogspot.com/2010/06/spicy-toasted-chick-peas.html

SIDES:

Stuffing

http://cheftainment.blogspot.com/2013/11/thanksgiving-stuffing.html

Roasted Brussels Sprouts

http://cheftainment.blogspot.com/2013/11/roasted-brussels-sprouts.html

Pommes de terre la (Potatoes)

http://cheftainment.blogspot.com/2013/11/thanksgiving-pommes-de-terre-la.html

Roasted Radishes

http://cheftainment.blogspot.com/2012/02/roasted-radishes.html

Bacon Braised Green Beans

http://cheftainment.blogspot.com/2012/01/bacon-braised-green-beans.html

DESSERT:

Coconut Cream Pound Cake

http://cheftainment.blogspot.com/2010/07/coconut-cream-pound-cake.html

LEFTOVER TURKEY:

Turkey Noodle Soup

http://cheftainment.blogspot.com/2013/11/roasted-turkey-noodle-soup.html

Thanksgiving Stuffing

1 ½ Loaves of French or Italian Bread – Cubed

2 Tbsp EVOO

1 Tsp Salt

1 Tsp Poultry Seasoning

½ Tsp Pepper

2 Tbsp Bacon Fat

½ Onion – Diced

1 Leek – Diced and rinsed in a bowl of water

2 Ribs Celery - Diced

2 Garlic Cloves – Minced

2 Eggs – Beaten

1 Tbsp Salt

1 Tbsp Poultry Seasoning

1 Tbsp Pepper

1 Tsp Cayenne Pepper

1 Tbsp Celery Salt

6 Cups Turkey or Chicken Stock

In a large bowl combine the bread, evoo and seasonings and mix together.  Spread out on a sheet tray and cook in a 375 degree oven for about 45 minutes or until browned.

In a pan over med/high heat melt bacon fat and add in onion and leeks.  Cook about 15-20 minutes or until caramelized.  Add in the garlic and celery for the last 5 minutes.  In a large bowl beat eggs and add in salt, poultry seasoning, pepper, cayenne pepper and celery salt.  Add in the toasted bread and mix thoroughly. 

Pour mixture into a baking dish and add in the stock.  Press the bread mixture into the stock to soak it all in.  Cover with foil.  Bake in a 350 degree oven for 1 ½ hours.  Take foil off and bake about another 30 minutes until stock is mostly absorbed and top is golden brown.

Roasted Turkey Noodle Soup

2 Tbsp EVOO

1 Med. Onion – Diced

3 Carrots – Diced

1 Cup Cremini Mushrooms – Sliced

1 Tsp Salt

½ Tsp Pepper

2 Celery Ribs – Diced

3 Cloves Garlic – Diced

1 Cup Green Beans – ½” Cut

4 Cups Roasted Turkey

4 Cups Turkey Stock

4 tbsp Flour

1 Cup Frozen Peas

1 8 oz. Pkg Egg Noodles

In a med-large pot add 2 tbsp EVOO over med-high heat.  Add the onion, carrots, mushrooms.  Cook about 5-7 minutes.  Add salt & pepper.  Add in celery, garlic and green beans.  Cook another 5 minutes.  Add in 1 cup Turkey Stock to deglaze and cook about 5 minutes. 

Add in turkey and remaining stock.  Simmer about 2 hours with a lid slightly cracked.  Add in flour to thicken and cook about another 15 minutes.  Cook Egg Noodles for 7 minutes.  Drain and set aside.  After 2 hours add in peas and noodles.  Adjust seasoning to taste.  Serve with garlic bread to sop up the gravy.

Ginger Turkey & Pork Pot Stickers

EVOO (Extra Virgin Olive Oil)

8 oz. Sliced Crimini Mushrooms

1 Medium Onion – Small Dice

8 Scallions - Roots/Tops cut off – Diced

2 Cups Napa Cabbage – Shredded & Diced

1 Jalapeno – Seeded & Small Dice

1 Serrano Chili – Seeded & Small Dice

1 Grilled Zucchini – Small Dice (doesn’t have to be grilled, that’s just what I had)

1 Carrot – Peeled & Small Dice

10 oz. Ground Turkey

10 oz. Ground Pork

4 Roasted Garlic Cloves – Smashed into a paste (can be raw, not roasted if needed)

1 tbsp Corn Starch

2 tbsp Brown Sugar

1 tbsp Grated Fresh Ginger

1 tbsp Rice Wine Vinegar

2 tbsp Low Sodium Soy Sauce

1 tsp Toasted Sesame Oil

1 Package Won Ton Wrappers

2 Cups (approx) Chicken Stock

In a large pan, over med/high heat, add about 2 tbsp EVOO. Once heated, add the mushrooms.  Brown on both sides (about 10 minutes) then add in the onion and sautee another 10 minutes.

In a large bowl add the (cooled) mushroom/onion mixture, scallions, cabbage, jalapeno, Serrano chili, zucchini, carrot, turkey, pork & garlic.

In a small bowl combine the corn starch, brown sugar, ginger, rice wine vinegar, soy sauce and sesame oil.  Stir to combine.

Add the liquid mixture to the large bowl and mix to combine.

Wet the edges of the won tons with water.  Add about 1 tsp of the filling.  Pull opposite corners together in the middle and pinch down the sides to secure the filling inside doesn’t spill out.

In a large shallow pan w/ lid, add about 1 cup of chicken stock and bring to a simmer. Add in the pot stickers (in batches) and cover.  Simmer about 5 minutes.  Take out and place on paper towel to drain the water.  Add more chicken stock for other batches.

In a large pan over med/high heat, add about 2 tbsp EVOO. Add in the pot stickers and cook to brown the bottom.  Enjoy!

Genovese Meatballs a la Pizzaiola

 

1.25 lb. Ground Turkey

1.25 lb. Ground Beef

8 oz. Crimini Mushrooms

1 Cup Kale – stems removed (or basil or spinach)
1 Med Onion - cut in 1/4

5 Garlic Cloves

¼ Cup Sun dried Tomatoes

1 tbsp Extra Virgin Olive Oil (EVOO)

¼ Cup Grated Parmesan Cheese

½ Cup Shredded Mozzarella Cheese

½ tbsp Pepper

1 ½ tbsp Salt

1 tbsp Tomato Paste

1 Egg – Beaten

¼ - ½ Cup Italian Seasoned Bread Crumbs (+ 2 additional cups)

½ Cup Vegetable Oil

1 Large Garlic Clove – Smashed

4 tbsp Butter

In a food processor add mushrooms, kale, garlic, onion, sun dried tomatoes, EVOO.  Pulse until combined (not looking for a puree but also not looking for large chunks).  In a large bowl add turkey, beef, mushroom mixture, parmesan cheese, mozzarella cheese, pepper, salt, tomato paste and egg.  Mix together.  Add in ¼- ½ cup bread crumbs according to feel.  You don’t want the mixture too wet but you want the meatballs to form and stay together.

Scoop out mixture and roll around in the palm of your hands to form meatballs, about the size of a golf ball.  Place in fridge covered with plastic for about an hour.

In a bowl add the additional 2cups of bread crumbs.  Roll each meatball in the bread crumbs to coat.

In a large pan over med/high heat, add ½ cup vegetable oil and 1 smashed garlic clove.  Once the garlic has browned, remove it and throw it away.  Add in meatballs in batches, browning on each side.  Don’t crowd the pan, you don’t want them to steam.  When each meatball is browned on each side remove and set on a paper towel or draining rack.

When all meatballs are browned place in a dish or pan that can go in the oven.  Put in a 350 degree oven for about 10 minutes to finish cooking.  Let sit about 10 minutes for the juices to redistribute.

Serve by themselves or over pasta or add your favorite marinara for dipping.

Makes about 42 meatballs.

Modern Italian Wedding Soup

Meatballs
Extra Virgin Olive Oil (EVOO)

½ Medium Onion – Finely Chopped

1 Cup Mushrooms – Finely Chopped

2 tbsp Balsamic Vinegar

1.25 lbs Ground Turkey

2 Scallions – Finely Chopped

½ Cup Parsley – Finely Chopped

1 tbsp Dijon Mustard

3 Large Cloves Garlic – Minced

½ tbsp Salt

½ tbsp Pepper

¼ Cup Italian Seasoned Bread Crumbs

1 Egg – Beaten

¼ Cup Parmesan Cheese

In a pan over Med/High heat add about 2 tbsp EVOO and onion.  Sautee about 2 minutes.  Then add mushrooms and sautee 5 minutes.  Add in balsamic and sautee about 1 minute until almost all cooked out.  Turn off heat and set aside.

In a large bowl add turkey, scallions, parsley, mustard, garlic, salt, pepper.  In a separate bowl add egg, bread crumbs and cheese.  Beat until mixed then add into turkey mixture.

Combine everything with a fork until mixed but don’t overwork. 

Preheat oven to 450 degrees.  On a baking sheet (with sides) roll meatballs into about a 1 inch ball.  I got 36 meatballs out of my mixture.  Put in oven and cook for about 20 minutes.  When finished set aside.

Soup

1 tbsp Bacon Fat

1 tbsp EVOO

2 Carrots – Peeled and finely diced

2 Celery – Finely diced

½ Med. Onion – Finely diced

4 Garlic Cloves – Minced

½ tsp salt

½ tsp pepper

½ Cup White Wine

6 Cups Chicken Stock

6 Cups Water

5 oz. Kale – Shredded

½ lb Thin Pasta – Broken into about 1 inch bits

2 eggs – Beaten

½ Cup Parmesan Cheese

In a large pot over med/high heat add bacon fat and EVOO.  Add carrots, celery, onion.  Sautee 5 minutes.  Add salt, pepper, garlic and sautee 5 minutes.  Add wine, sautee 1 minute and then add chicken stock, water and kale.  Simmer about 20 minutes.

In a small bowl add eggs and cheese and beat then add into soup and combine.  Break pasta into soup and simmer about 5 minutes.  Add in meatballs and simmer for 10 minutes.

Adjust seasonings to taste and serve.

Turkey & Pork Sausage Meatballs

Ingredients:

2 Packages Ground Turkey (about 1.25 lbs each)

1 lb Hot Pork Sausage

2 Scallion – Chopped

½ Cup Parsley – Chopped

2 Cloves Garlic – Minced

½ Red Onion – Finely chopped

4 Slices White Bread – Soaked in milk

1 Egg

1 tbsp. Salt

½ tbsp. Pepper

½ tbsp. Garlic Powder

½ tbsp. Onion Powder

Extra Virgin Olive Oil (EVOO)

1 Cup Parmesan Cheese

2 Cups Italian Seasoned Bread Crumbs

In a pan over med/high heat w/ 2 tbsp EVOO sautee garlic and onion until soft, about 10 minutes.  Set aside to cool.

In a large bowl combine turkey, sausage, scallion, parsley, onion/garlic, bread (squeeze the milk out first and crumble), egg, salt, pepper, garlic powder, onion powder and parmesan cheese.  Mix with a fork to combine but not overwork.

In a bowl mix together bread crumbs, about 1 tbsp salt, ½ tbsp pepper, ½ tbsp garlic powder, ½ tbsp onion powder.  Scoop out meatballs in about the size of golf balls.  Roll in bread crumb mixture to coat and then set aside.

In a pan over med/high heat add EVOO to coat bottom.  Once hot, add in meatballs and brown on all sides.  Probably have to do in batches so as not to crowd pan and steam instead of sautee.

Once browned on all sides set aside in a baking dish that can go in the oven.  When all the meatballs are browned, put in a 350 degree oven for about 15 minutes.  Let rest and then serve.  * you could coat the meatballs in sauce before placing in the oven if going to serve w/sauce.