Leftover Turkey Soup with Pasta

Leftover Turkey Soup with Pasta
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  1. 3 Tbsp. olive oil
  2. 2 med yellow onions, diced
  3. 1 red bell pepper, med dice
  4. 6 carrots, cut into half moons
  5. 3 zucchini, cut into half moons
  6. 1/2# mushrooms, sliced
  7. 1 Tbsp. dried thyme
  8. 3 cloves garlic, minced
  9. 28 oz. can diced tomatoes
  10. 12 cups fresh turkey stock made from the bones, (or chicken stock or a combination)
  11. salt and pepper to taste
  12. Worcestershire sauce to taste, approx. 1 Tbsp.
  13. Texas Pete hot sauce to taste
  14. ½ - 1# leftover turkey meat, cut into cubes (amount depends on how meaty you want your soup)
  15. 1/2# pasta, cooked al dente
  16. fresh basil, chiffonade to taste
  1. Heat the olive oil in a stockpot. Sauté the onions over medium heat until they are translucent.
  2. Add the carrots, garlic, thyme, salt and pepper and sauté 3-5 minutes.
  3. Add the zucchini and red pepper and sauté briefly.
  4. Add the remaining ingredients except fresh basil, leftover turkey and cooked pasta. Bring to a simmer and cook 30-45 minutes.
  5. Stir in the turkey and pasta and heat through. Season to taste.
  6. Garnish with the fresh basil when served.
  1. As shared on FOX5/Good Day Atlanta
Cooks Recipes http://recipe.cookswarehouse.com/

Thanksgiving Leftovers Quesadillas

Thanksgiving Leftovers Quesadillas
Think about a quesadilla as a sandwich using a tortilla instead of bread. Once you consider it that way, the sky is the limit on what you can make. In order to have a quesadilla all you need is cheese and a tortilla. Utilize all of your Thanksgiving leftover in a non-traditional quesadilla or you can follow the more traditional recipe below.
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Non-traditional versions
  1. Turkey, dressing, cranberry sauce, provolone cheese
  2. Turkey, green bean casserole, onions, mozzarella cheese
  3. Turkey, Brussel sprouts, potato gratin, parmesan cheese
Traditional version
  1. 1 lb leftover turkey meat, diced
  2. Olive oil
  3. 1 green bell pepper
  4. 1 red bell pepper
  5. 1 onion
  6. 10 (10 inch) flour tortillas
  7. 1 (8oz) package shredded cheddar cheese
  8. 1 (8oz) package shredded Monterey Jack cheese
  9. Unsalted butter
Non-traditional versions
  1. Place on half of a tortilla, fold it over, pan griddle until hot in the middle and the cheese has melted. Cut and serve immediately.
Traditional version
  1. Heat the oil in a large frypan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
  2. Layer half of each tortilla with the turkey and vegetable mixture, then sprinkle with the cheeses. Fold the tortillas in half and place onto a baking sheet.
  3. Heat enough butter in the same large frypan to coat the bottom. When the butter is bubbly, add two quesadillas and cook on each side until heated through, and cheese is melted.
  1. As shared on Fox5/Good Day Atlanta
Cooks Recipes http://recipe.cookswarehouse.com/

White Oak Pastures Burgers

White Oak Pastures Burgers
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White Oak Pastures 5-Bird Blend Burgers
  1. Equal parts ground chicken, guinea, duck, goose & turkey (this blend is available through the White Oak Pastures online store)
Sriracha Mayo
  1. Take some mayo squeeze in some sriracha to your liking
  2. Add a touch of sesame oil and soy sauce.
Asian Slaw
  1. 1 small head each Green and Red Cabbage (shredded)
  2. 1/4cup Sesame Oil
  3. 1/2 cup Soy Sauce
  4. 2TBL Ginger
  5. 2tsp Garlic
  6. 2 bunches Green Onion (chopped)
  7. 1 cup Shredded Carrot
  8. 1 Red Onion thinly sliced
  9. 2TBL Honey
  10. 2TBL Rice Wine Vinegar
White Oak Pastures Farmer John Burger
  1. WOP grass-fed beef
  2. Pastured bacon
  3. Pastured Egg
  4. Onions
  5. Greens
  6. American Cheese
  7. Rosemary Garlic Aioli
  8. Fresh Made Bun
Rosemary Garlic Aioli
  1. 3 Egg Yolks
  2. 2TBL water
  3. 1.5tsp white wine vinegar
  4. 1TBL Kosher salt
  5. 1.5TBL lemon juice
  6. 2TBL Roasted Garlic
  7. 2.5TBL chopped rosemary
  8. 3cups Extra Virgin Olive Oil
White Oak Pastures 5-Bird Blend Burgers
  1. Season the mixture to taste with salt and pepper.
  2. Form into patties and grill to an internal temp of 165F
Asian Slaw
  1. Combine all the vegetables (cabbage, onions & carrot) in a bowl
  2. Mix remaining ingredients together in a mixing bowl until well combined
  3. Toss the vegetables in the "dressing" until well mixed
  4. Allow to marinate for 2 hours or overnight
White Oak Pastures Farmer John Burger - This is a mega burger
  1. Use WOP grass-fed beef and lightly season with salt and pepper
  2. then grill to juicy perfection
  3. top with Pastured Bacon, Fried Pastured Egg, Grilled Onions, your favorites Greens, American Cheese and a Rosemary Garlic Aioli
  4. Served a fresh made bun
Rosemary Garlic Aioli
  1. All ingredients together in a food processor EXCEPT the oil
  2. With the food processor running slowly add the oil starting a few drops at a time in order to allow the oil to emulsify with the yolks
  3. Once it has bonded begin to add the oil in a smooth steady stream
  4. If it looks like it is starting to break, stop adding oil and add a splash or two of water until it comes back together
  5. Resume adding oil until it is all blended into a smooth mayonnaise like consistency
  1. Chef Reid Harrison likes to dress it up with different toppings and sauces to add a little extra flair...
Cooks Recipes http://recipe.cookswarehouse.com/