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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: Quick little trip to the store, Turkey thighs
Date: Wed, 11 Dec 2024 01:28:17 -0000 (UTC)
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ItsJoanNotJoAnn wrote:

> On Tue, 10 Dec 2024 19:52:03 +0000, Carol wrote:
> > 
> > > Whatcha think of this?  From:
> > > <https://www.everydaymaven.com/easy-turkey-soup/>
> > > 
> > > 
> > > Easy Turkey Soup
> > > Prep Time: 15 mins
> > > Cook Time: 30 mins
> > > 
> > > This Easy Turkey Soup with cabbage and turmeric is the perfect
> > > way to use up leftover turkey! Naturally Gluten Free and Low Carb.
> > > 
> > > Course: Soup
> > > Cuisine: American
> > > Ingredients
> > > 2 Tablespoons extra virgin olive oil (can use butter if not
> > > avoiding dairy)
> > > 1 cup diced yellow onion
> > > 1 cup diced celery
> > > 1 cup diced carrot
> > > 1/2 tsp ground turmeric
> > > 1 T kosher salt
> > > 3/4 tsp ground black pepper
> > > 10 sprigs fresh thyme
> > > 1 pound green cabbage shredded
> > > 8 ounces white button mushrooms stems trimmed and sliced
> > > 8 cups Pacific Foods Organic Bone Broth Turkey
> > > 1 large dried bay leaf
> > > 1 handful fresh parsley
> > > 1 pound cooked turkey meat cubed
> > > 
> > > I'm thinking to remove the skin, leave bones as are (debone when
> > > soft enough and cooled enough then shred and add meat back in).
> > > Thyme and parsley will be dried.  More black pepper (we are black
> > > pepper fans).
> > > 
> > > Starting with almost defrosted Turkey thigh....  Will add in
> > > garlic which was missing.  Chicken broth as didn't see Turkey.
> > > I'm short on celery but will use some of the whites off a Boy
> > > Choy to make up for it.
> > 
> > It's going!  I used nappa cabbage, about 3 cups worth (I'd used up
> > the green) and combined it with some 3/4 cup red cabbage (hope it
> > comes out pretty).  Swapped 'seafood mushroom' (looks like Enoki
> > but thicker and longer).
> > 
> > I ended up using both thighs as once the bone is removed, it should
> > be just about 1lb meat,
> > 
> > For the first time, used the store brand chicken stock (boxed).  It
> > actually has flavor!  Looks to need 3 hour simmer with a break in
> > the middle to fish out the meat and debone.  If I were to add
> > something, it would be a few handfuls of corn kernals.

 
> I'd probably have simmered the thighs by themselves and
> used the resulting broth along with the chicken broth to
> make the soup.  

That would work, but I didn't think of it and wanted this tonight
(grin).

It came out fine but the purple cabbage made for a wierd red/brown
broth.  I did think twice on the cabbage as I'm not really a cabbage
soup person other than Bok Choy (cabbage family item granted).  I use
the stems of Bok Choy like others use celery and they stay crunchy for
a long time cooking.

> About the only place I've seen boxed
> turkey broth is at Aldi.

It's possible our Aldi here and HT may have it too, but I wasn't going
to go out to look.  The chicken worked fine.

> For my own taste I'd left out any type of cabbage and
> corn.  But yes, do add garlic.

Grin, got the garlic (used dry granulated).  Cabbage soup didn't sound
overly appealing but picture was good so tried it.  Cabbage family
plants appeal to Don and it's hard to get veggies into him.  I tend to
add corn to create a colorful contrast.