Love this time of year. Christmas shopping, the lights, decorations, music, getting together with friends, cookie swaps etc. A little snow wouldn't hurt. Loved Thanksgiving and the leftovers. What I really benefit from with the leftovers is the carcass of the turkey. I usually boil it with celery, onions, carrots, etc, then drain it off and store the stock in my freezer for use down the road. So this time I thought I'd share with you something that is easy and can be made ahead of time. You don't have to use homemade stock, you can use canned stock if you prefer and are short on time. My mom always made homemade stock with the leftover bird on Thanksgiving, she would never let all that flavor go to waste.
It's Homemade Turkey Tortellini Soup and Broccoli Quiche and that's what's for dinner. Pair it with a nice tossed salad and crusty french bread and your good to go. What I like about this meal is that if your eating in shifts, like we are sometimes, it can be reheated and even the quiche can be served cold.
Mary's Homemade Turkey Tortellini Soup
- 6 Cups of Homemade Turkey Stock (canned if you don't have it on hand)
- 4 Carrots, peeled and chopped
- 1 Medium Onion chopped
- 2 Celery Stalks chopped
- Oil, salt and pepper
- Fresh or dried Parsley
- 1 1/2 cups Turkey meat (left over from the bird)
Directions: In a large dutch oven, add oil, saute onions, carrots, celery sprinkle with salt and pepper. Add your parsley (good handful if fresh) or 2 T if dried. Add your 6 cups of stock and bring to a boil then simmer for about 20 mins. Add your turkey meat in as well. In a separate pan, boil water and add your tortellini, or rice or other pasta you'd prefer. ***Don't boil the pasta in the soup, it will absorb most of the liquid and you'll find yourself adding water. Drain the tortellini and add to the soup bowl and sprinkle with parmesan cheese.
Tip: If using dried herbs, rub them together in your hands before putting them in the pot. It opens the fragrance of the dried herbs. I usually use fresh parsley but today had to use dried. My fresh was not so fresh!
- 1 Frozen bag of broccoli or fresh (can use asparagus or any veggie you like)
- 1 small onion chopped
- Salt and Pepper
- 3 Tablespoons butter
Directions: Saute the broccoli and onions in butter, add salt and pepper to taste, remove and cool.
Take 1 pie crust (frozen or refrigerated), at room temp, place veggie mix in the crust and top with the following:
Mix in a medium size bowl: 1 3/4 Cup Heavy Cream (yah, not really low cal-but you can substitute half and half or whole milk and use egg beaters in place of eggs)
4 Large eggs beaten
Dash of black pepper
Pour over veggies
Sprinkle the top with 2 Cups of Gruyere Swiss Cheese (like I said, not low cal) but it's part of the main course and you can do with the extra calories. Bake 375 for 40 mins.
Hope you enjoy!