Time 45m Yield 4 servings. Number Of Ingredients 15 Steps:
In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add turkey, onion, jalapeno and garlic and cook until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles, 8-10 minutes; drain. Stir in seasonings; remove and keep warm. Wipe out pan., In the same pan, heat remaining olive oil; cook zucchini over medium heat until crisp-tender, 3-5 minutes. Stir in tomatoes, corn, beans and reserved turkey mixture; heat through. Serve with cilantro and cheese if desired.
Time 3h5m Yield 10 Number Of Ingredients 18 Steps:
Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces. Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat. Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.
Time 35m Yield 12-14 serving(s) Number Of Ingredients 14 Steps:
In a large pot, brown the ground turkey and onions in a little olive oil. Add all the other ingredients and bring to boil. Simmer 15-20 minutes, until rice is soft and flavors are well blended. Note: If you prefer a thinner, more brothy consistency add more chicken stock and taste to adjust seasonings. Note: The jalapenos don’t make this really hot – just a little zippy. If even this is too much substitute the milder Anaheims or “Cubanelle”-type sweet peppers. If its not spicy enough for you go for whatever variety suits your taste. Note – I haven’t frozen it, but it ought to freeze as well as any other soup.
Time 3h5m Yield 10 Number Of Ingredients 18 Steps:
Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces. Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat. Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.
Time 1h20m Yield 8 servings. Number Of Ingredients 9 Steps:
Cook rice according to package directions., Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, picante sauce, chili powder and cumin; heat though. Remove from the heat, stir in kidney beans, 1/2 cup cheese and cooked rice. , Transfer to a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
Time 2h55m Yield 10 Number Of Ingredients 12 Steps:
Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf. Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally. Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.
Time 3h Yield 1 cup, 8-10 serving(s) Number Of Ingredients 11 Steps:
In a large pot boil turkey necks for 2 hours. Peel and chop vegetables. After 2 hours remove necks, add flour and add vegetables. When the turkey necks are cool enough to touch, remove meat from the bones, and return meat to the pot. Add salt and pepper. cook for 45 minutes or until the turnip is tender. Add rice and cook for 15 minutes. May need to add more salt and pepper to your own taste. Enjoy ^-^.
Time 35m Number Of Ingredients 10 Steps:
Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften. To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it’s ready. (The soup may now be cooled and frozen for up to 1 month.)
