Tag: Turkey Noodle Soup

Crock Pot Turkey Breast with Gravy

Juicy slow cooked turkey breast with rich turkey gravy, all in your crock pot. This was my first time making a turkey breast in the crock pot, but it won’t be my last!

What an easy way to prepare turkey breast that doesn’t require too much attention. The vegetables are first browned with a roux on the stove to ensure the gravy has a rich flavor base, then it’s all slow cooked in the crock pot. At the end, I simmered the braising liquid on the stove until it reduced and thickened into a delicious, easy gravy.

I modified this recipe from the Slow Cooker Revolution cookbook[1]. It’s a great base, and I can see playing around with the ingredients in this recipe.

Madison, my toddler said yummy juicy meat (that meant she liked it) and my husband was thrilled there were mashed potatoes AND gravy on his plate. This was like a mini Thanksgiving feast, I made some skinny mashed potatoes[2] on the side, (you could also make cauliflower mash[3] if you want to go low carb) and I also served this with some sauteed broccolini which is not pictured.

Today, I guess I’ll be making some turkey noodle soup[4] with the leftovers!

Slow Cooker Turkey and Gravy
gordon-ramsay-recipe.com
Servings: about 10 • Size: 4 oz breast, 1/4 cup gravy • Old Points: 4 • Points+:
Calories: 167 • Fat: 3.7 g • Protein: 20.5 g • Carb: 11 g • Fiber: 1 g • Sugar: 4.5 g
Choles: 53 • Sodium: variesy by brand of turkey and chicken broth

Ingredients:

  • 1 1/2 tbsp unsalted butter or olive oil
  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped medium
  • 1 celery rib, chopped medium
  • 6 garlic cloves, peeled and crushed
  • 1/3 cup flour
  • 2 cups low sodium chicken broth
  • 1 cup water
  • 1/4 cup dry white wine
  • 2 tbsp fresh sage
  • 2 bay leaves
  • 4-5 lb whole bone-in turkey breast, skin on, trimmed of fat
  • salt and pepper

Directions:

Melt butter in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.

Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with salt and pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer.

Transfer turkey to a cutting board tent loosely with with foil and let it rest 20 minutes. Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator[5]. Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.

Discard the skin and carve the turkey and serve with gravy. Makes 2 1/2 cups of gravy.

References

  1. ^ Slow Cooker Revolution cookbook (www.amazon.com)
  2. ^ skinny mashed potatoes (www.gordon-ramsay-recipe.com)
  3. ^ cauliflower mash (www.gordon-ramsay-recipe.com)
  4. ^ turkey noodle soup (www.gordon-ramsay-recipe.com)
  5. ^ a gravy fat separator (www.amazon.com)

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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)

Incoming search terms:

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