Thanksgiving was last week. It was a blast! I had Thanksgiving with one of my classes of Korean students. The students had never tried turkey before, and they got the whole thing, from turkey to homemade pumpkin pie! The students loved it, and what an amazing experience for all of us! We went around the table and said things we were thankful for and everything. That got me warmed up!
Well, I did that on the tuesday before Thanksgiving, then we had friends over for another turkey dinner with ALL the trimmings, and NO diet foods. We had a great time, and got to enjoy a day with friends.
We pulled a turkey breast out of the freezer so we could enjoy some left overs with turkey…You know, you always have t have at least one turkey sandwich with mashed potatoes, stuffing, and cranberry sauce right? Well move on a little further in the week, we have turkey for sandwiches, but only one person in my house likes sandwiches ever day. So, time to think of another use for turkey. Well it is as usual, a cold winters night, and there is nothing better than a nice hot pot of comforting soup! So, turkey soup here we come! It is what mom always did after thanksgiving with the turkey carcass. Only, I don’t have a carcass. I mostly used chicken broth, but added as much turkey juice as I could.
The first thing that I did was put 6 cups of water, 6 chicken bouillon cubes, and five small diced up potatoes in a pot and turn it on high.
Next I chopped up and threw in two large carrots.
After that, I diced up and threw in two onions, and three cloves of garlic.
I dumped in one can of corn and one can of green beans next.
Lastly, I dumped in all the juice from the turkey packaging, and diced up and threw in 400 grams worth of turkey breast.
As it was cooking, I measured out 2/3 of a cup of sundubu tofu (liquid silken tofu), and blended it up with another cup of water. I should have blended it with broth, or some sort of cream though, as it did not cause the texture to be creamy. I added it to the pot.
After I added it to the pot, I cut up 1/2 a roll of Pillsbury crescent rolls and put that half onto the soup to hopefully be the dumplings. I know you can do canned biscuits, so I thought maybe crescents would fluff up a bit and work as dumplings. I put the other half in the oven, and put the lid on the pot. They fluffed up in the pot when covered, but still stayed pretty flat and lifeless.
They still tasted good, but got stirred into the pot a little when I realized I had not seasoned my soup at all! So I broke a whole and added some rosemary, thyme, salt, and pepper. They were not very floaty, but they still tasted good!
Turkey and dumplings:
400 grams turkey breast
1 can of corn
1 can of green beans
6 cubes of chicken bouillon (better yet, turkey broth!)
5 small potatoes
2/3 cup sundubu tofu (liquid silken tofu)
1 can of biscuits for dumplings.
Peel and dice 5 small potatoes. Put them in a pot with six cups of chicken broth (6 bouillon cubes, or 6 cups of turkey broth if you have it!). Turn stove on high. Peel and chop two large carrots and throw them into the pot. Peel and dice 2 onions, and 3 cloves of garlic and add those as well. Add a can of corn and a can of green beans. Put tofu into the pot. Blend first if you prefer, but not necessary. put in 400 grams or whatever leftover turkey you have. Bring to a boil. Season with favorite herbs and spices. I chose rosemary, thyme, salt, and pepper to taste. Drop in sliced up pieces of canned biscuits for dumplings. If they don’t all fit in the pot, bake them in the oven following package directions. Bring the rolling boil of the pot down to a steady simmer, cover the pot, and let simmer for 10-15 minutes. When dumplings cease to be doughy, take off the lid and serve hot, with a biscuit (or in my case crescent roll) that came out of the oven.
Weight watchers people! This pot of soup renders abut 10 bowls full, I am saying 1 bowl = 1 serving, and it is 9 points a serving.