GORDON RAMSAY RECIPES

Leftover turkey is delicious in turkey pot pie, so I thought why not use it to make turkey pot pie soup?

Hope you had a wonderful Thanksgiving and didn’t do too much damage to your waistline.

I spent Thanksgiving at my Mom’s house, she wouldn’t have it any other way. She makes Thanksgiving look effortless, but we all brought some dishes along to contribute. I made a cauliflower gratin which turned out great, I’ll be posting that soon.

And what to do with your leftover turkey? A turkey pot pie soup is comforting and a great way to use your leftover turkey. I made my own turkey stock from the turkey bones and some vegetables, but you can use canned, or even chicken broth. I took some extra pie crust I had and cut out shapes with a cookie cutter, then baked them to make little pie crust croutons, completely optional but I loved it.

Some other suggestions for Thanksgiving leftovers, Baked Turkey Croquettes are a great way to use up mashed potatoes and turkey, Leftover Turkey Noodle Soup of course is always a classic, Leftover Parmesan Mashed Potato Patties are delicious and simple, and why not at a Latin flair to your leftover turkey and make Skinny Turkey Cuban Sandwiches.^[1]^[2]^[3]^[4]

Have a great weekend!

Turkey Pot Pie Soup
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: 1 1/3 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 192 • Fat: 2 g • Carb: 27 g • Fiber: 3 g • Protein: 18 g • Sugar: 8.5 g

Ingredients:

1/4 cup flour
2 cups turkey stock
4 cups fat free milk
2 large celery stalks, chopped
1 1/2 cups chopped onion
8 oz sliced cremini mushrooms
fresh ground pepper
2 tbsp chopped parsley
8 oz frozen peas and carrots
1 tsp Turkey Better n Boullion (or more to taste)
2 medium (12 oz total) potatoes, peeled and cubed small
16 oz cooked turkey breast, diced small or shredded

Directions:

Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining broth and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, salt and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Makes about 10 1/3 cups.

References

^{^} Baked Turkey Croquettes (www.gordon-ramsay-recipe.com)
^{^} Leftover Turkey Noodle Soup (www.gordon-ramsay-recipe.com)
^{^} Leftover Parmesan Mashed Potato Patties (www.gordon-ramsay-recipe.com)
^{^} Skinny Turkey Cuban Sandwiches. (www.gordon-ramsay-recipe.com)

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The first time I had a spicy, cold rice noodle salad, it
wasn’t the bold flavors that caught me by surprise, but the strange and
addictive texture. It was so different to any pasta salad I’d ever had before,
that I was kind of bummed I hadn’t known about this stuff sooner. Makes
me sad to think about all the time back I wasted on those stupid, tri-color fusilli
salads.

Anyway, this is pretty easy and delicious stuff. I’m not
even sure these noodles are technically cooked, but simply softened in very hot
water to your personal preference of tenderness. You can, and many do, boil
this stuff like pasta for a couple minutes, and have what’s much closer to a
proper al dente angel hair, but I much prefer the toothsomeness you get using
the hot water method.

Unlike undercooked wheat flour pastas, this isn’t a gummy,
crunch, but much more of a “pop” or “snap” as your teeth break through the
almost tender noodles. Once soaked with the vibrant dressing, and topped with
the optional, but highly recommended grilled chicken, you have a change-of-pace
lunch that will be the talk of the water cooler.

Speaking of the chicken, all you’ll need to do is double the
dressing recipe, and pour half over some boneless skinless chicken thighs (or
any other cut). Let sit out, marinating for 30 minutes, and then grill to
caramelized perfection. I hope you give this great spicy rice noodle salad a
try soon. Enjoy!

Ingredients for 2 large servings:
1 package (6.25 oz) thin rice noodle (soaked in almost
boiling water until desired tenderness, rinsed, drained thoroughly)

3 garlic cloves, crushed

1/3 cup seasoned rice vinegar

1 or 2 tbsp samal or other ground chili sauce

3 tbsp fish sauce

1 tsp brown sugar

1/4 tsp salt

1 cup carrot julienne

4 green onions, chopped

1/2 cup packed mixture of chopped basil, mint, and cilantro

1/2 cup chopped peanuts

1 tsp sesame oil

Optional:

6 grilled boneless skinless chicken thighs

sliced Fresno chilies

Tag: Noodle

Spicy Rice Noodle Salad – Strange But Chew

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