Yesterday I used the turkey remains to make a big batch of soup. With homemade egg noodles!
It turned out so delicious I wanted to share.
Here is a rough recipe... since everyone has different ingredients and different sized turkeys... plus I don't cook in measurements, I go more with my instincts, like my art!
Pick all remaining meat from the turkey bones and set aside.
Add the carcass to a large pot and cover with water. Our turkey was 21 lb. so I used a pretty large stock pot. I added two large onions (roughly chopped) and about 6 carrots (big pieces are easier to fish out later), as well as salt, pepper and some garlic powder.
Bring to a boil then turn down to a simmer and let it go for and hour or two, depending on how big your turkey is. I simmered it for almost two hours (probably more, I didn't time).
Remove the solids (I used a colander) and return the broth to the pot.
In a cast iron pan, sauté two onions in a blop or two of olive oil. If it seems too dry add some of the broth to keep it from burning. When the onions are clear, add 6-8 minced garlic cloves and seasonings (I used dried parsley, oregano and black pepper). Once all hot and mixed together well, add to the broth. Sautéing the onions and garlic give them a different flavor than boiling them in the soup.... more savory I think.
Slice carrots and add to the broth and bring to a boil to soften. Use your instincts as to how many carrots, depending on how much broth you have. I think I used 10-12 skinny carrots.
When carrots are soft, it's time to make your noodles!
I used this recipe, and it took four batches for my soup. Since I did not have any tiny cookie cutters (on the list to buy), I used the top of a glass bottle to cut mine out. But I really like the idea of making stars or hearts so I am definitely getting some cutters....
Add noodles to the broth, making sure it is at a rolling boil. If they are thin and smaller they only take about 10 minutes to cook. Once the noodles were in for a while I added the remaining shredded turkey meat (since it was already cooked it only needed heated, adding too soon makes it chewy and overcooked) and chard ribbons (chard cut into long pieces). The chard only takes a a few minutes to cook, so add them last.
SO good! Plus plenty to share with the friends and neighbors.
Add a crunchy salad and some homemake bread and enjoy!
Wednesday, November 16, 2011
Today we spent some time poking around our local farmstore, one of my favorite places!
We came across some chicken feeders that fit on a mason jar!!!
So I bought one and we rigged a bird feeder for our deck.
The base is a repurposed cement succulent planter...
(I cannot seem to keep succulents alive...shhh)
The feeder fit inside perfectly...
We attached a 2 quart mason jar...
...and gave it a pie tin hat!
It is on the deck, filled with sunflower seeds, waiting for the birdies to arrive...
Still in test mode, if the pie tin keeps the rain out of the base, I will epoxy it to the base of the jar.
LOVE the way it looks on the deck!
So far, no birds, and the sun is going down...
Tomorrow we will try to get pics of it with the birds.
Monday, November 7, 2011
One of our favorite things to do as a couple is walk around our farm.
We call them our "Gratitude Walks". We follow the rhythm of the seasons, noting changes and discussing plans for future events and modifications....we love to plan.
Yesterday morning I came across this lacy, lovely, dewey beauty.
Misty orchard as seen from the forest edge.
Our house waking up...
I am so very thankful for this man and for my girls, and for my lovely, magical farm.