Turkey Matzo Ball Soup

Turkey Matzo Ball Soup

Turkey Soup with Poultry-Seasoned Matzo Balls
Egg Noodles, Peas, Carrots, Shredded Turkey

A blend of thyme, sage, black pepper, marjoram, rosemary and nutmeg – this traditional Thanksgiving seasoning adds a unique savory flavor to my Hanukkah matzoh balls.

When Hanukkah falls right after Thanksgiving on the calendar, a special opportunity arises. Here, we are merging the best flavors and recipes of both holidays…With this seasoning, the matzoh balls have a taste reminiscent of turkey!

Turkey Soup with Poultry-Seasoned Matzo Balls Recipe

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Turkey Soup with Tortellini and Kale

Turkey Soup with Tortellini and KaleTurkey Soup with Tortellini and Kale

Turkey Soup with Tortellini and Kale

By the third or fourth day after Thanksgiving I am about ready to look at turkey again. I buy a good-sized turkey for our crowd and we usually serve another protein like roast beef, so when I carve the bird for Thanksgiving dinner I don’t have to worry about slicing every bit of meat off the bones. The carcass usually has a good amount of meat left on it – ideal for a rich flavorful turkey stock and the eventual annual soup.

Craving pasta and greens after the holiday, cheese tortellini and lots of curly kale were the perfect ingredients for this year’s turkey soup.

Turkey Soup with Tortellini and Kale Recipe

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Aguadito de Pavo (The Best Use of Leftover Turkey)

how to make aguadito de pavo, aguadito, peruvian turkey and rice soup

Aguadito de Pavo
Peruvian Turkey & Rice Soup

The best use of leftover turkey? This is it. A vibrant spicy soup which utilizes the leftover turkey meat and well as the stock made from simmering the carcass for hours. And if your guests have overindulged, this soup is said to levanta muertos (raise the dead) and assist in carrying the revelry into the holiday weekend. Made with Pisco (a Peruvian Brandy) and spicy/fruity/yellow aji amarillo paste, its unique flavors pair with the nourishing and reviving vegetables, and just enough turkey to keep us in the holiday spirit…we’re not tired of the bird yet!

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Mushroom, Barley, Kale, Carrot

Mushroom, Barley, Kale, Carrot in a Rich Roasted Turkey Stock

The weekend after Thanksgiving is always bittersweet: memories of a magical week spent with family mix with a bit of sadness that we won’t be seeing each other for a while. Over the past few years it has become a ritual to make a comforting soup with the rich turkey stock while I wash piles of sheets and towels, store all the huge pots & platters, and put away the turkey decorations including “Albuquerque the Turkey” and “Plymouth Rock” until next year.

See ya next year Albuquerque!

The stock was made by simmering the turkey carcass in filtered water with rough chopped carrot, onion, celery, and a couple bay leaves. Two and a half hours later, the stock was strained, cooled, and refrigerated over night.

Remove any fat from the stock then add rinsed pearl barley and cook until the barley is al dente, about 45 minutes to one hour. Meanwhile sauté sliced mushrooms in olive oil with thyme until lightly browned, season with salt and pepper. In a separate pan, sauté 2 parts sliced carrot with 1 part each diced onion and celery in olive oil with some minced rosemary until lightly browned, season with salt and pepper. Add vegetables to the barley soup and simmer another 15 minutes. Add torn pieces of Tuscan kale (center ribs removed) and simmer until the kale is tender. Adjust seasoning and serve with red pepper flakes on the side.

Since the kids have already left by the time I boil the carcass, I save this year’s wishbone for next year’s wish. I let it dry out then tuck it into a plastic baggie and store it with the rest of the turkey decorations, to come out at our next Thanksgiving meal.

Wishing you wonderful holiday memories…

Gratitude Soup

Maybe you’re a little bit tired of turkey by now? I didn’t want to scare you away by posting another turkey leftover dish. But alas, that is what this is…and then some.
Roasted Turkey Soup
 With Pearled Barley and Dinosaur Kale
As I made this soup, I reminisced about Thanksgiving week…
I took the turkey carcass and made a very flavorful stock. And rather than me go through the details, I would like to refer you to Cajun Chef Ryan’s recent post, he details turkey stock perfectly. Cajun Chef Ryan’s blog is awesome.
I added about 1 cup+ of pearled barley to the strained stock, along with a bay leaf, and simmered until al dente, a little over one hour.
Meanwhile, I browned quartered mushrooms in a small amount of olive oil. Also in a separate pan sautéed celery, shallots, and carrots in olive oil until tender, lastly added chopped garlic.
Dinosaur Kale

Remove the main rib from the kale, and tear into bite-sized pieces. Lacinato Kale, also known as Cavalo Nero, Tuscan Kale, and Dinosaur Kale – in honor of my nephews I am sticking with the DINOSAUR nomenclature. 
I added the vegetables including kale to the soup. Simmered until the kale was tender, about 15 minutes Added salt and pepper to taste. 
It was very satisfying and delicious! Especially so, seasoned with a big dose of gratitude:
I had a wonderful week with my family and friends. Thanksgiving is a beautiful holiday, thank you Pilgrims, Native Americans and President Lincoln! 
Thank you to my mother, Joyce, for well, just about everything, but today for being who you are – a very special lady, the family matriarch, and a wonderful role model. My grandparents aptly named you JOY.
Oh, Ma, and thank you for lending me your gorgeous antique Franciscan Apple dinnerware.
Thank you to my brother Don, there is absolutely no one in the world that has a more generous, smart, kind and fun little brother than I.
And to my sister-in-law Kristy, I could not ask for a better one. You are so dear to me, thank you for all your help, and laughter, and sisterhood. I love you.
And to my nephews, Stone who is now seven years old, and Jett who is now five. You are the light of my life. I adore cooking with you. Your visits to California are the highlight of my year. And boy oh boy are you both getting good at basketball! 
Last year I installed a basketball court in my backyard, and we sure have great fun there. Any of you playing basketball during the holiday season, consider our good idea: We play T-U-R-K-E-Y instead of H-O-R-S-E. 

A Savory Life Indeed

To my entire family and all my dear dear friends and colleagues. I wish you a wonderful upcoming holiday season. I am truly grateful for you all. Oh how very fortunate I am to have you in my life. Thank you.