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- Dish type
- Turkey soup
While lemon zest and parsley enliven this light turkey and vegetable soup, colourful carrots, celery and broccoli ensure that it is full of essential vitamins. Chunks of Granary bread make a satisfying accompaniment.
1 person made this
- 1 lemon
- 15 g (½ oz) parsley
- 1 litre (1¾ pints) chicken stock, preferably home-made
- 2 carrots, cut into 1 cm (½ in) dice
- 2 celery sticks, cut into 1 cm (½ in) dice
- 225 g (8 oz) skinless turkey breast steaks, cut into 1 x 4 cm (½ x 1½ in) strips
- 100 g (3½ oz) small broccoli florets
- salt and pepper
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Using a vegetable peeler, pare the zest off half the lemon in one long strip and place it in a large saucepan. Cut the thicker stalks off the parsley and tie them together in a neat bunch with fine string (they will contribute flavour to the soup). Add the bunch of parsley stalks to the pan. Set aside the rest of the lemon and parsley. Pour the stock into the pan and bring to the boil. Add the carrots and celery, reduce the heat, cover the pan and simmer for 5 minutes.
- Add the turkey strips and reduce the heat, if necessary, so that the soup barely simmers. Cover and cook very gently for 5 minutes. Bring the soup back to the boil. Add the broccoli and cook, uncovered, for 3 minutes or until the broccoli is just tender.
- Meanwhile, use a citrus zester to remove the remaining zest from the lemon in fine shreds. Alternatively, grate off the zest. Halve the lemon and squeeze its juice. Chop the reserved parsley. Remove the long strip of lemon zest and the bunch of parsley stalks from the soup. Stir in the lemon juice with most of the shreds of zest and most of the chopped parsley. Season the soup to taste.
- Ladle the soup into warm soup bowls. Garnish with the remaining lemon zest and parsley and serve hot.
Some more ideas
Noodles can be added to make a more substantial soup. Start with 1.2 litres (2 pints) stock. In step 2, once the soup has been brought back to the boil, add 85 g (3 oz) thin or medium egg noodles, breaking them up as you drop them in. Boil for 1 minute, then add the broccoli. Alternatively, add broken up spaghetti with the carrots and celery. * Use skinless boneless chicken, lean pork or beef instead of the turkey and vary the vegetables. For example, try 100 g (3½ oz) leek or fennel instead of celery and add a few chopped spring onions or snipped fresh chives with the parsley. * For a Thai-style soup, use lime instead of lemon and coriander instead of parsley. Tear 3 lime leaves in half and tie in a square of muslin with 1 stalk of lemongrass, cut into 3, 1 small halved and seeded fresh red chilli, a few thick coriander stalks, 1 halved garlic clove and a 2.5 cm (1 in) piece fresh root ginger, cut into 4. Add this sachet of aromatics to the stock in step 1, and remove it at the beginning of step 4. Instead of broccoli, add 100 g (3½ oz) mange-tout, each one cut into 3 long strips. Add 1–2 tbsp fish sauce, to taste, with the lime juice. If you like hot Thai food, seed and finely chop a second small fresh red chilli and add it with the lime zest and coriander.
As well as being extremely low in fat, this soup is full of vitamins and disease-fighting phytochemicals. * Broccoli provides beta-carotene along with vitamin C and several of the B vitamins. Adding it towards the end of cooking minimises the vitamin losses caused by prolonged heating. * Carrots may not really help you see in the dark but they are one of the richest sources of the antioxidant beta-carotene, which helps to protect against cancer.
Each serving provides
A, B6, B12, C * potassium * niacin, copper, folate, iron, selenium, zinc
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2 turkey tenderloins
1 1/2 onions, chopped
2 cloves garlic, minced
4 stalks celery, sliced
1 can (14 ounce size) chicken broth
3 cups bread cubes
salt and pepper, to taste
2 sprigs fresh rosemary
Preheat oven to 350 degrees F.
Simmer the onion, garlic and celery in 1/2 cup of the broth for 10-15 minutes, or until very soft. Stir in remaining broth and bread cubes. Stir until well coated. Add salt and pepper, stir gently. Set aside to cool.
Slit a pocket into each tenderloin, stuff with some of the cooled stuffing mixture. Place in a baking dish large enough to hold the tenderloins side by side. Spoon stuffing around the tenderloins (but not covering them). Place sprigs of rosemary next to each tenderloin.
- 6 tablespoons dark soy sauce
- ¼ cup fresh lime juice
- 2 tablespoons sunflower oil
- 1 jalapeno pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 (1 inch) piece fresh ginger root, minced
- 1 teaspoon ground coriander
- 2 tablespoons brown sugar
- 2 tablespoons grated lime zest
- 6 (6 ounce) skin-on, boneless chicken breasts
- 1 tablespoon cornstarch
- 1 tablespoon water
Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.
- 1 egg
- 2 (10.75 ounce) cans condensed tomato soup
- ¼ cup instant rice
- ¼ cup chopped onion
- 1 tablespoon chopped fresh parsley
- 1 teaspoon onion salt
- ¼ teaspoon ground black pepper
- 1 pound lean ground beef
- ¼ cup Worcestershire sauce
Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly. Mix in rice, onion, parsley, onion salt and pepper. Stir in the ground beef and mix well with hands. From mixture into 1 1/2 inch round meatballs.
Coat a large skillet over medium heat with cooking spray. Cook meatballs and brown on all sides.
Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking), stir until smooth, then spoon over meatballs. Cover with lid and simmer for 20 to 30 minutes, stirring every few minutes.
Eight-Layer Turkey Rice Casserole
A delicious and easy way to finish leftover turkey – just layer the ingredients right in the baking dish and it all bakes up crunchy, cheesy and savory with the subtle tartness of dried cranberries.
Prep time 10 min.
Cook time 25 min.
3 cups uncooked quick-cooking brown rice
2/3 cup dried cranberries, divided
2 cups coarsely chopped fresh baby spinach, divided
2 cups shredded Monterey Jack cheese, divided
3 cups cubed cooked turkey or chicken
1/4 tsp. garlic powder, optional
1 tsp. dried thyme or 1 Tbsp. chopped fresh thyme
1/4 cup toasted slivered almonds, optional
Preheat oven to 400°F. Spread rice evenly over bottom of a 13x9-inch baking dish. Sprinkle rice evenly with half of the cranberries, half of the spinach, half of the cheese, all of the turkey, then the remaining spinach, cranberries and cheese.
Combine chicken broth, onion powder, garlic powder, thyme, mustard and cornstarch in a small bowl mix well with a whisk or fork until cornstarch is completely dissolved and immediately pour evenly over layered casserole ingredients.
Cover tightly with foil and bake 20 minutes. Uncover and bake 5 minutes longer or until liquid is almost absorbed. Let stand 5 minutes. Garnish with almonds, if desired.
How to Make Turkey Salad
We’ll start by tossing pulled, cooked turkey into a bowl. This is a terrific way to use up some of those Thanksgiving or Christmas bird leftovers! If you don’t have leftovers, you can also quickly cook up turkey meat in a pan and let it cool.
Now we’re ready to get the party started. To that naked chicken, we’re going to add a whole can of cannellini beans for a fiber boost. Then we’ll add chopped raw, nutrition-rich walnuts for a dose of healthy fats.
Time to give this salad its zest. I love using fresh herbs for maximum flavor: The parsley, oregano and tarragon flavors really shine through here. Then stir in the scallions, lemon juice, zest and extra virgin olive oil. Top it all off with freshly cracked black pepper and a little bit of salt. Give it all a big stir, and you’re done!
This recipe is so simple but so incredibly tasty. And thanks to the turkey, beans and walnuts, this turkey salad is hearty enough to be a complete meal. It tastes even better after about a day, when the flavors have had a chance to meld together.
My favorite trick is to prep the salad on Thanksgiving once everyone’s had his or her fill of turkey and stick the bowl in the fridge. The next day, lunch is ready with no extra work. You can easily substitute chicken, as well. Enjoy!
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Zesty Roast Turkey Low-Carb Gluten-Free Recipe
- Author: Di Bauer
- Prep Time: 20 mins
- Cook Time: 3 hours
- Total Time: 3 hours 20 mins
- Yield: 12 1 x
- Category: Low-Carb, Gluten-Free, Paleo, Primal, Dairy-Free, Nut-Free
Let’s face it, when it comes to holiday cooking, the turkey is usually the star of the show. This Low-Carb Gluten-Free Zesty Roast Turkey recipe will bring your guests to their knees weeping tears of joy. Yup, it’s just that good. I usually cook a 14-pound bird so this recipe is based on that weight. That said, you could easily prepare up to an 18-pound turkey using these measurements. As you go up in weight class (see roasting times for weight classes), you will need to adjust the proportions slightly.
- 2 sprigs fresh rosemary
- 3 cloves garlic
- 2 tablespoons Dijon mustard
- 1 lemon, halved crosswise
- 10 – 18 pound turkey
- 2 stalks celery, cut in half crosswise
- 1 small onion, quartered
- salt and freshly ground pepper (to taste)
- 1 cup dry white wine, plus more if needed
- Preheat oven to 325° F.
- Finely chop the leaves of one sprig rosemary and one clove garlic.
- In a small bowl, combine the chopped rosemary, chopped garlic, and mustard. Set aside.
- Rub the turkey inside and out with the lemon.
- Place the lemon halves in the cavity of the turkey. Add celery stalks, onion quarters, 1 sprig of rosemary, and 2 cloves of garlic to the turkey’s cavity.
- Rub the mustard mixture over the outside of the turkey.
- Sprinkle with salt and pepper.
- Place the turkey on a rack in a large roasting pan.
- Sprinkle the turkey with the wine or canned chicken broth, then pour the remainder of the liquid in the bottom of the pan.
- Roast the turkey, basting with additional wine or chicken broth every half hour to 45 minutes. Add water or wine as additional basting juices are needed.
- When the turkey is about two-thirds done, loosely cover the breast and top of drumsticks with a piece of lightweight foil to prevent overcooking the breast.
- See the chart below for approximate roasting times. Start checking the turkey for doneness about 30 to 45 minutes before the end of the cooking time.
- Use an instant meat thermometer. It should be inserted deep into the thigh and should reach a temperature of 180° F. The turkey’s juices should run clear at this time.
- Remove the turkey from oven and transfer it to a platter. Let stand 20 minutes before carving.
Turkey Thawing Methods
Refrigerator thawing is recommended. However, if you are short on time and need a quicker method for thawing, submerge the turkey in cold water. Do not thaw the turkey at room temperature as this allows too much bacterial growth the occur.
Thaw breast side up in its unopened wrapper on a tray in the refrigerator. You should allow at least one day of thawing for every four pounds of turkey. If you don’t have room in the refrigerator and the weather is sufficiently cold, you can thaw the turkey in a garage can outside. This is what I usually end up doing, but this tip won’t be of much help to people in warmer climates.
Cold Water Thawing
Thaw the turkey breast side down in its unopened wrapper in the sink or a large tub filled with enough cold water to cover the turkey. Change the water every 30 minutes to keep surface of the turkey cold. Estimate a minimum thawing time to be 30 minutes per pound for whole turkey.
Approximate Roasting Times
10-18 pound unstuffed turkey 3-3½ hours
18-22 pound unstuffed turkey 3½-4 hours
22-24 pound unstuffed turkey 4-4½ hours
24-30 pound unstuffed turkey 4½-5 hours
You may substitute chicken broth in place of the white wine.
Zesty Lasagna Soup
I made a recipe for Lasagna Soup last year and didn’t end up loving it. I had it in the back of my mind that I wanted to try again with a different recipe, and I am so glad I did! This was phenomenal! I love that it is all cooked in 1 pot and I don’t have to boil the noodles separately!
- 1 lb Italian Sausage, casings removed
- 1 large onion, diced
- 3 to 4 cloves garlic, minced
- 2 tsp dried oregano
- 1/2 tsp crushed red pepper
- 6 cups chicken broth
- 1/4 cup tomato paste
- 28 oz can diced tomatoes, undrained
- 2 bay leaves
- 3 cups bowtie pasta, uncooked
- 1 cup ricotta
- 1/2 cup parmesan cheese
- 2 Tbsp milk
- salt to taste
- chopped fresh basil
Heat a dutch oven or soup pot over medium high heat. Add crumbled sausage and brown. Drain off any excess grease. Add onions, garlic, oregano and crushed red pepper. Cook for 2 to 3 minutes stirring frequently. Add chicken broth, tomato paste, diced tomatoes with juice, and bay leaves.
Bring to a boil and reduce heat to a simmer for 15 minutes. Add uncooked pasta and simmer for 15 minutes longer or until pasta is done to your liking.
Meanwhile combine ricotta, Parmesan cheese & milk in a bowl and set aside.
Season soup with salt to taste. Serve each bowl of soup, topped with a dollop of ricotta cheese mixture and lots of fresh basil. Enjoy!
2 Coat large roasting pan with nonstick vegetable-oil cooking spray. Rub turkey on all sides with olive oil and lime juice.
1 Mix onion salt, chili powder, dried oregano, cumin, garlic powder, allspice and cayenne in small bowl. Rub 1 1/2 tablespoons mixture over turkey.
2 Roast turkey in the oven for 1 1/2 to 2 1/2 hours or until the internal temperature registers 165° F on an instant-read thermometer. Remove turkey to a warm place let stand 10 minutes.
1 Pour off all but 2 tablespoons drippings from roasting pan. Sprinkle flour and 1/2 teaspoon of remaining dry rub over the bottom of roasting pan cook over medium-high heat, scraping up any browned bits from bottom of the pan, for about 1 minute. Gradually whisk in chicken broth until smooth cook, stirring occasionally until thickened, about 2 minutes. Strain gravy through a sieve into gravy boat keep warm.
2 Cut off each 1/2 of the turkey breast from the bone. Wrap one 1/2 and refrigerate for up to 3 days or freeze for up to 4 months, for later use. Slice other 1/2 of turkey breast and serve with the gravy.
Zesty turkey broth recipe - Recipes
|Green: recipe contains only neutral or a beneficials ingredients for that type.|
Yellow: recipe contains an secondary avoid ingredient that may be substituted by a more permissable one.
Orange: contains an avoid in a primary ingredient.
- 1 Pound Turkey burger
- 1/2 cup water
- 1 teaspoon grated lemon peel
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground ginger
- 2 drops hot pepper sauce
- 1 teaspoon chicken broth
- 1 teaspoon lemon juice
- 1/2 teaspoon sage
- Mix all ingredients together
- Shape mixture into 4 patties, each about 3/4 inch thick
- Broil of grill patties until done about 10 to 15 minutes
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Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.
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