Weekend at the Cottage Recipes
LEFTOVER TURKEY SOUP
What’s better than a hearty bowl of homemade Turkey Soup to keep you warm in the winter?
Ingredients & Amounts
For the stock:
1 turkey carcass
2 ribs of celery
2 carrots
2 shallots
2 white onions
1 cup of fresh parsley
12 cups of water
For the turkey soup:
2 tablespoons of vegetable oil
1 Vidalia onion, finely diced
3 ribs of celery, roughly chopped
3 carrots, halved lengthwise and sliced
3 cloves of garlic, finely diced
1 cup of cremini mushrooms, thinly sliced
1 red pepper, seeded and finely diced
½ cup of barley groats
5 cups of turkey meat, chopped
2 tablespoons of fresh parsley, finely chopped
salt and pepper to taste
Instructions
1. Prepare the turkey stock: In a large soup pot, bring all of the stock ingredients to a boil. Reduce to simmer and cook covered for four hours, stirring the pot occasionally.
2. Strain the stock through a colander. Discard the bones and vegetables. Strain the stock a second time through a fine sieve. Refrigerate the stock overnight. Skim the fat off of the stock before using.
3. Prepare the soup: Heat oil in a Dutch oven set on medium-high heat. Stir in onion, celery, carrot and garlic. Cover and cook for 5 minutes.
4. Add the mushrooms, peppers and barley. Stir them into the pot, cover and cook for an additional 5 minutes.
5. Add the turkey stock and bring to a boil. Reduce to simmer and cook for 20 minutes.
6. Add the turkey meat and the parsley. Taste then season with salt and pepper. Simmer for an additional 5 minutes before serving.
7. Garnish with additional chopped parsley.
BAKED EGGS WITH TASTY TOPPING
The perfect start to a weekend!
Ingredients & Amounts
For the baked eggs, serving 2:
4 extra-large eggs, room temperature
1 tablespoon of butter, room temperature
2 tablespoons of 35% cream
2 tablespoons of assorted fresh herbs, chopped
¼ cup of Parmesan cheese, grated
For the accompaniments:
1 avocado, peeled and diced
½ cup of cheddar cheese, grated
3 green onions, chopped
6 rashers of bacon, cooked crisp and chopped
½ cup of cherry tomatoes, diced
1 tablespoon of balsamic vinegar
1 mango, diced
½ of a yellow bell pepper, chopped
¼ of a red onion, diced
1 tablespoon of red wine vinegar
salt and pepper to taste
For the toast soldiers:
4 slices of brioche
butter
Instructions
1. Prepare the accompaniments: Place bacon, cheese, green onions and avocado into individual bowls and cover. Place prepared red onion, pepper and mango into a small bowl, add a splash of red wine vinegar, a sprinkle of salt and toss. Place cherry tomatoes into a small bowl and toss with a drizzle of balsamic vinegar and salt.
2. Prepare the baked eggs: Crack each serving of two eggs into a small bowl and set aside. Place oven rack in top position and turn oven to broil. Add ½ teaspoon of butter and 1 tablespoon of cream into each casserole dish. Place the dishes on a baking sheet and transfer to the oven. Watch them closely – when the butter and cream begin to bubble, immediately remove the dishes from the oven. Working quickly, add two eggs to each dish along with a sprinkle of the prepared herbs, salt, pepper and finally, the grated parmesan. Return the dishes to the oven and cook until the egg whites set and the tops are bubbly and golden.
3. Toast the brioche slices and butter them. Cut each slice into four rectangular strips.
4. Serve baked eggs immediately with accompaniments and brioche soldiers.
