Wednesday, December 05, 2012
One of my favorite traditions of Thanksgiving is making tortellini soup from stock created with the leftover turkey. My uncle Harold, introduced my family to this and it's been something that we always look forward to. You can also create this with stock from a box and with chicken any time of year, but this is a sure fire way to use every little bit of the Thanksgiving turkey.
To make the stock, just place the turkey carcass in a large pot and cover with water. Cook on low until the meat easily falls off the bone. You will then remove the carcass and pull off any remaining meat to return to the pot. You know have stock! Be sure to remove all bones and pieces. You can replace the chicken and stock in the recipe below with the homemade turkey one.
1-1/2 cups water or chicken broth
1 carrot, chopped (1/2 cup)
1 tsp. dried Italian seasoning
1 can cream of chicken soup
1 onion, chopped (1/3 cup)
1/8 tsp pepper
In large saucepan, stir together the above ingredients. Heat to boiling, reduce heat, cover and simmer 20 minutes.
1 package cheese filled tortellini or ravioli
1-1/2 cups chicken, chopped
1 cup fresh celery, chopped
Stir in tortellini and celery, cover an simmer about 15 minutes or more until tortellini or ravioli is tender. Stir in chicken and heat through. When served, sprinkle with grated Parmesan cheese and parsley to taste.
Here was our Thanksgiving table all set and ready to go. I hope you all had a wonderful holiday with your families!