Tag: pepper

Turkey Pot Pie Soup

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

  1. ^ Baked Turkey Croquettes (www.gordon-ramsay-recipe.com)
  2. ^ Leftover Turkey Noodle Soup (www.gordon-ramsay-recipe.com)
  3. ^ Leftover Parmesan Mashed Potato Patties (www.gordon-ramsay-recipe.com)
  4. ^ Skinny Turkey Cuban Sandwiches. (www.gordon-ramsay-recipe.com)

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Mash potato

Goodtoknow TV

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The golden rule for making perfect mash is to choose the right variety of potatoes. Usually called floury potatoes they have a drier more starchy flesh which after boiling will produce a lovely fluffy mash. Some of the most popular floury potatoes are Desiree, Maris Piper and King Edwards. It’s also essential not to overcook the potatoes or they will become water logged – if this does happen return the drained potatoes to the pan and heat very gently, shaking the pan occasionally until the excess moisture has evaporated.

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 15 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Flavour your basic mash with grated cheese, smooth or wholegrain mustard, horseradish sauce or soured cream, if you like.

Ingredients

  • 900g floury potatoes, peeled
  • Salt and freshly ground black pepper
  • 50g butter
  • 2-4tbsp hot milk

Method

  1. Cut the peeled potatoes into even-sized chunks and cook in a large pan of salted boiling water for 10-15 mins until just tender. Drain the potatoes into a large colander and leave for 3-4 mins.
  2. Return the potatoes to the pan with the butter and 2 tbsp of the hot milk. Mash thoroughly until smooth, adding a little more hot milk for a softer mash. Season to taste with salt and freshly ground black pepper.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Pork curry

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Made with lean and quick-to-cook pork fillet (also called tenderloin), this curry can be on the table in less than an hour – perfect for a mid-week family meal. You can choose the curry paste to suit everyone’s taste – if your family love hot curries then pick a Madras or vindaloo but for a less spicy flavour go for a korma or balti paste. Serve the curry with plain boiled rice and warmed naan bread or piled onto warmed chapattis and topped with cucumber raiti.

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 35 mins

  • Total time: 45 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

This recipe works well with chicken too. Use 8 boneless, skinned chicken thigh portions or 4 large skinned chicken fillets instead of the pork.

Ingredients

  • 1tbsp sunflower oil
  • 1 large onion, peeled and chopped
  • 1tsp grated root ginger
  • 2 garlic cloves, peeled and crushed
  • 2tbsp curry paste
  • 900g pork fillet, cubed
  • 400g can chopped tomatoes
  • 150ml pork or vegetable stock
  • Squeeze of lime or lemon juice
  • Salt and freshly ground black pepper
  • Coriander leaves, to garnish

Method

  1. Heat the oil in a large deep frying pan and fry the onion for 5 mins. Add the ginger and garlic and fry for a further 5 mins. Stir in the curry paste and cook for 1 minute then add the pork and fry over a medium heat, stirring for 2-3 mins, until no longer pink.
  2. Add the chopped tomatoes and stock and bring to the boil. Reduce the heat to a simmer and cook for 20-25 mins until the pork is tender and cooked through, stirring occasionally.
  3. Add the lime or lemon juice and season to taste with salt and freshly ground black pepper. Serve garnished with coriander leaves.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Are you planning on making food gifts for Christmas this year?

Thanks, your vote has been counted!

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