I can't even believe that Thanksgiving is already here, where the heck did November go!?
I'm happy it's here though...this week is going to be really busy but fun and exciting.
Of course there's Thanksgiving on Thursday. I can't decide what I am looking forward to the most, the French Silk Pie my mom is making or the stuffing. Oh and here's my Thanksgiving confession...I could care less about turkey, not a big fan of it. I would rather have leftover sandwiches the next day. :)
Wednesday we have our ultrasound! I am so excited to see the little guy (or girl.)
Friday is not only shopping day (YAY) but our neighbors and good friends are having their baby that morning! I am so excited for them and I can't wait to hold their sweet little girl.
Okay so I posted this in January but I thought I would share it again in case you are having Thanksgiving at your house and need something to do with the carcass. (Carcass...ewww.) Anyway, throw it in your freezer and take it out when you are ready. We actually made a turkey a couple weeks ago solely to make this soup. Good thing Matt likes turkey more than me, I think he took it to work for lunch every day that week. :)
Alright people, remember that turkey soup I was talking about last week? I thought I would post the recipe, because seriously, it's GOOD! My mom makes it every year after Thanksgiving and I think people get more excited about that than the actual Thanksgiving meal. (Okay, maybe not but close!) :) This recipe is actually made to use your leftover turkey carcass. I had NO idea there was so much meat left on those things...we ended up with a huge bowl of soup plus some.
My mom is a lot like me (or maybe it's me a lot like my mom...) and just kinda follows recipes. For this one we pretty much doubled most of the stuff and I think it turns out more like a stoup than a soup...ya know, super thick, more stewy than soupy. Yummy!
Leftover Turkey Soup
1 1/2 teaspoon salt
1/4 teaspoon poultry seasoning (or sage)
Bones and trimmings from 1 turkey or 2 chickens
3 cubes (or 3 teaspoons) chicken bouillon
1 bay leaf
1 1/2 quarts (6 cups) water
1/2 cup barley or rice or 1 cup noodles
3 medium carrots sliced
2 stalks celery sliced
2 medium onions chopped
(Now that I am typing out the recipe I am realizing how much I didn't follow it..but you can change, add, subtract whatever you want, it's just a good base. The recipe suggests other veggies to try too...corn, zucchini, tomatoes, potatoes, peas and mushrooms.)
In large pot/dutch oven (I used our big roaster since I had a 24 pound turkey carcass) combine the first 6 ingredients. Simmer covered about 1 1/2 hours. Cool then remove bones - cut off all meat and return to the broth.
Add remaining ingredients. (I totally forgot the onions, oops!) :)
Simmer covered about 30 minutes or until vegetables and noodles are tender.
Garnish with parsley if you want and serve with a thick hearty bread...that's a must! :) Also, we use Reames frozen noodles...SO good, I would suggest those over rice for sure!