Turkey Noodle Soup

I make soup all the time.  I love soup and find that we almost always have the ingredients to make up a batch on those cold dreary days when you want something hearty but also good for you!  This is also another great way to use up chicken or turkey leftovers.  I can't help but serve it with a nice warm from the oven crusty bread.  

Ingredients

thyme, dried parsley, salt and pepper to taste
1 tablespoon butter or margarine
8 cups chicken stock or broth
3 large carrots
4 large celery stalks
4 medium parsnips
1 cup uncooked noodles (I like the amish brand)
1 - 2 cups of cooked turkey or chicken, dark or light

Recipe

1. Melt butter or margarine over medium heat in a large stock pot.
2. Add carrots, celery and parsnips and cook on medium for 5 minutes.
3. Add stock/broth and bring to a boil.  Add Noodles and bring back to a boil.
4. Reduce heat to medium simmer and add chicken/turkey.  
5. Simmer until the noodles are done.  Around 12 minutes for the amish brand.
6. Add seasonings (salt/pepper/thyme/parsley)
7. Soup is ready to be served!  Just allow to cool some before eating to avoid those burned tongues

Red Curry Turkey

We cooked a 22 pound turkey for our week after Thanksgiving feast.  So the entire week after I can up with ways to enjoy the turkey but give a new twist.  This is my first attempt in a long time at a coconut milk red curry.  The result was good but as my family likes it super blazing hot I will add even more curry and maybe a touch of chili paste next time.  Great way to reinvent those turkey leftovers!

Ingredients

1 tablespoon vegetable oil
4 cloves of garlic
8 ounces mini button or sliced mushrooms  
1 onion, coarsely chopped
1 red bell pepper, cut into strips
1 cups broccoli
1/2 cup thinly sliced carrots
8 ounce can of water chestnuts drained
8 ounce can of bamboo drained
Between 1 and 1 1/2 pounds skinless, boneless turkey meat cooked, we prefer breast

3 tablespoons curry paste, use this to your taste mix 1 tablespoon at a time

1 tablespoon grated lime zest
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

Recipe

1. Heat oil in large skillet or wok over high heat.  
2. Mix curry paste through coconut milk in a medium bowl with a whisk and set aside.
3. Add garlic through baby corn and sauté for about 5 minutes until vegetables are not as crisp but are not completely soft.  Stir often.
4. Pour curry mixture into the pan.  Add turkey.  Bring to a boil and then simmer for 3-5 minutes.
5. Remove from heat and add cilantro.  Stir and then serve over rice.