Sunday, November 29, 2020

Turkey Noodle Soup

There are lots of delicious things you can do with leftover turkey. You can use it to make turkey sandwiches, salads and casseroles or any recipe you might normally use chicken for.  One of my favorite ways to use leftover turkey is in a big pot of rich turkey noodle soup.

This is a great way to use that leftover carcass too. Just chop your onions, carrots and couple stalks of celery. Throw in the bones and carcass with whatever leftover meat is still there into a big soup pot or Dutch oven with enough water to cover everything up. Heat to boiling and then lower the heat to a simmer. 

Skim off any foam that comes to the surface and then partially cover and let simmer for several hours. Add some thyme, parsley or bay leaf after skimming.) Then carefully strain the stock through a fine strainer and discard the solids.  

Turkey Noodle Soup

·        4 cups homemade turkey stock as directed above

·        1 cup water

·        4 medium carrots, peeled and sliced (2 cups)

·        4 medium celery stalks, sliced (2 cups)

·        1 medium onion, peeled and chopped (1/2 cup)

·        1 cup uncooked wide egg noodles

·        2-1/2 cups chopped cooked turkey

·        Salt and pepper to taste


2.   In a large soup pot or Dutch oven, heat turkey stock, water, carrots, celery and onion to boiling. Lower heat, cover and simmer until carrots are tender, about 15 minutes.

Stir in the noodles and turkey and bring to a boil. Lower heat and simmer, uncovered until noodles are tender, about 8 minutes. Season to taste with salt and pepper. Sprinkle with parsley if desired.

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Wednesday, November 25, 2020

Roasted Asparagus With Grated Cheese


Dress up your asparagus by adding a little oil, salt and pepper and freshly grated Parmesan cheese!  There’s just something about roasting veggies that brings out a depth of flavor. And it’s so simple too! 

Roasted Asparagus With Grated Cheese

1 bunch of Asparagus, washed and ends trimmed 
olive oil 
kosher salt black pepper
freshly grated Parmesan cheese
fresh squeezed lemon juice

Place Asparagus on large baking sheet. 

Drizzle with olive oil and roll asparagus around in the oil. Sprinkle with kosher salt and black pepper.  Place in a 400 degree oven and roast for 10 minutes.

Remove from oven and sprinkle with freshly ground Parmesan cheese. Return to the oven and roast for 5 more minutes until tender. Add lemon if desired.



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Dried Cherry and Walnut Stuffing


I love this dressing. I make a lot of different ones but this might be my favorite. The combination of savory and sweet is over the top. The seasonings bring that traditional herbed stuffing flavor with the slight crunch of onions, celery and toasted walnuts. Bake this inside the turkey or in a separate dish. It’s a real crowd pleaser!

Dried Cherry and Walnut Stuffing

10 cups unseasoned cubed bread
1 pound Sage Sausage (I use Jimmy Dean in a roll)
1 cup butter, melted and divided
1 large onion, chopped
3 stalks of celery, chopped
2 1⁄2 tablespoons of crumbled sage leaves (or 1 tablespoon ground)
1 1⁄2 teaspoons crumbled thyme leaves (or 1 tablespoon ground)
¼ cup parsley, chopped
2 teaspoons salt
1 teaspoon pepper
1 cup dried cherries
1 cup chopped Granny Smith apple (optional)
2 cups toasted and chopped walnuts
1 ½ to 2 cups chicken broth

Preheat oven to 350 degrees. Grease a 9 x 13 baking dish with butter and set aside. Pour bread cubes in a large bowl. Set aside.

In a medium skillet, sauté the sausage over medium high heat until brown. Drain grease and transfer sausage to the bowl of bread cubes. Set aside.

Using the same skillet, melt two tablespoons of the butter and sauté onions and celery over medium heat. Cook for about 5-7 minutes, or until softened, stirring frequently.  Add parsley, sage, thyme, salt and pepper and mix well. Add celery and onion mixture to bread cubes and toss to combine.

Drizzle just enough chicken broth to moisten the bread mixture. You do not want it too wet. I usually start off with a cup of the broth and continue to add to it as necessary. Allow the bread mixture to soak up the broth and add more if needed.  Taste and add more salt and pepper as needed.

Pour mixture into a grease 9 x 13 baking dish. Drizzle top with remaining butter and cover with aluminum foil.  Bake at 350 degrees for 35 minutes.  Uncover and continue baking for an additional 15 minutes or until brown and crisp on top.

NOTES:  You can use cherry flavored Craisins but it would be worth your time looking for real dried cherries.

If stuffing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with skewer. Roast the turkey at 325 degrees for 15 minutes per pound or until the temperature reaches 170 degrees and the juices run clear when the thigh is pierced with fork. Let turkey rest at least 20 minutes before carving.

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♥ Sweet Honey Glazed Carrots

So many of you are asking me to post the things I will make this Thanksgiving...the things I actually put on my table. Here is one of the sides I will serve. It's a copy cat recipe for Cracker Barrel's sweet baby carrots. I love these things. If you have never had them, this recipe is identical and so delicious. I cannot get enough of these!

Sweet Honey Glazed Carrots

2 pounds baby carrots, peeled and rinsed
1 teaspoon salt
1/4 cup brown sugar
1/4 cup butter
1/2 cup honey

Place carrots in saucepan and add enough water to cover them. Bring to a boil and reduce heat to simmering. Cover and continue cooking for about thirty minutes, or until they can be easily pierced with a fork. Pour off half of the water and add all other ingredients. Cover again with lid and bring to a boil once more, then reduce heat and simmer ten to fifteen minutes. Serve with melted butter on top. Delicious!

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My Favorite Mac and Cheese



I have several recipes for Mac and cheese here at Welcome Home that are my go to recipes for most occasions. So why did I choose this one for this Thanksgiving? Because when you want a really cheesy and creamy mac and cheese dish, this is the one. Absolutely delicious!

My Favorite Mac and Cheese
4 tablespoons butter
3 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried mustard
Pinch of cayenne powder
1 (16 ounce) box of elbow or spiral macaroni
1 cup grated Parmesan cheese
3/4 cup grated Cheddar cheese, divided
3/4 cup Fontina cheese,
3/4 cup Gruyere cheese, divided
In a medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and cook, stirring constantly, for about 2 minutes. Increase the heat to medium and whisk in the half and half a little at a time. Stir 3-5 minutes while sauce thickens. Remove from the heat, season with the salt, pepper, dried mustard, cayenne and 1/2 cup of the grated Parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside. 

Heat the oven to 350 degrees. Fill a large pot with water and bring to a boil over high heat. Add a generous amount of salt and then pasta. Cook for about 5 minutes, until pasta is just slightly under cooked. Drain in a colander and return the pasta to the pot you cooked it in. Add 2 tablespoons of the butter and stir until melted and pasta is coated. Set aside

Grease a 3-quart baking dish with butter or non stick cooking spray. In a large bowl, mix the remaining cheeses and toss lightly to blend. Reserve about 1/2 cup of the mixed cheeses for the topping and set aside.

Place one third of the pasta in the bottom of the greased baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture.  Sprinkle the reserved cheese on top.

Bake at 350 degrees on center rack of oven for about 45 minutes until cheese is hot and bubbly and topping is golden brown.


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