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Canku
Ota
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(Many
Paths)
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An
Online Newsletter Celebrating Native America
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November
29,
2003 - Issue 101
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Turkey
Talk - Part Two
"The turkey
is a much more respectable Bird and withal a true original
Native of North America". Remarked Benjamin Franklin,
the scientist cum statesman, who was in favor of making
Turkey the national Bird, instead of Bald Eagle.
You've had
your feast, now what to do with all the leftovers?
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Turkey-Rice
Soup
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Ingredients:
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6 c turkey broth
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1/2 c rice
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1/2 c green onions
chopped
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1/2 c butter
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3/4 c flour
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1/2 t salt
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1/4 t pepper
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2 c half and
half
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1 1/2 c cooked
chopped turkey
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8 ea. slices
bacon cooked & crumbled
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Directions: |
In
a large sauce pan combine chicken broth, rice and onions.
Bring to a boil, reduce heat and simmer 40 minutes.
In a medium
sauce pan or skillet melt butter. Stir in the flour, salt
and pepper, cook 1 minute stirring until smooth
and bubbly. Slowly stir in the milk and cook until slightly
thickened. Slowly stir the milk mixture into the rice mixture,
add remaining ingredients and heat gently, do not boil.
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Easy Turkey
Gumbo
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Ingredients:
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Directions:
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In saucepan, combine cornstarch,
water and soy sauce. Add soup. Cook and stir until mixture
is thickened and bubbly. Stir in turkey and pimiento. Heat
through.
Serve over chow mein noodles.
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Turkey-Stuffing
Soup
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Ingredients:
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- 1 Roasted turkey carcass - broken
into pieces
- 2 1/2 qt Cold water
- 3 Carrots; thickly sliced
- 3 Celery stalks with leaves -
sliced
- 1 Onion; chopped
- 1/2 c Chopped parsley
- 1 Bay leaf
- 1 ts Dried thyme; crumbled
- 2 1/2 c Leftover turkey stuffing
- 2 c Turkey gravy
- Salt
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Directions:
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Combine turkey carcass, water, carrots,
celery, onion, parsley, bay leaf, thyme, stuffing, gravy and
salt in soup pot. Place over medium heat and bring to boil,
then reduce heat to simmer.
Stir and break up all clumps of
stuffing. Simmer, covered, about 1 1/2 hours.
Remove carcass, saving any meat
that can be stripped, and add up to 1 1/2 cups of water if
necessary to replace evaporation. Adjust salt to taste. Let
simmer 10 more minutes. Serve hot.
Makes about 10 cups, or 8 servings.
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Turkey-Stuffing
Pie
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Ingredients:
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- 2 c Turkey; cooked;diced
- 1/2 ts Seasoned salt
- 1 c Prepared turkey stuffing
- 1/4 c Green onions; w/tops,sliced
- 1/2 c Green peas; cooked
- 1 c Milk
- 2 Eggs
- 1/2 c Bisquick
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Directions:
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Heat oven to 400.
Grease a 9 inch pie plate. Arrange turkey in plate; sprinkle
with seasoned salt. Separate stuffing into small pieces; arrange
on turkey. Top with onions and peas.
Beat remaining ingredients
until smooth, 15 sec. in blender on high. Pour into plate.
Bake until knife inserted in center comes out clean. 30-35
min. Cool for 5 minutes.
Serve with hot turkey
gravy.
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