Turkey Sage and Roasted Vegetable Soup

Turkey Sage and Roasted Vegetable Soup
Need more leftover turkey ideas? Click here for over a dozen more,

Leftover turkey is never a problem in our house, especially for Spouse who is a big fan of leftover turkey soup. We always make turkey stock from the leftover turkey carcass and neck every single time we roast a turkey. We most often use it in a delicious soup but some gets frozen in small plastic airtight containers to use in soups and other recipes and some of it always gets used to help make the gravy on the occasion of our next roast turkey dinner.

This soup is a great recipe for the day that you make your turkey stock. Our turkey stock normally simmers slowly for a couple of hours which leaves plenty of time to peel, chop and roast the vegetables before a quick simmer together to complete the soup.

Turkey Sage and Roasted Vegetable Soup

Recipe by Barry C. Parsons

A perfect soup for the day you make turkey stock and a delicious cold weather, comfort food way to use leftover turkey.

Prep time: Approximately 20 minutes
Cook time: Approximately 1 hour
Total time: 1 hour 20 minutes
Yield: About 8-10 servings

Ingredients

• 4 large carrots, peeled and sliced
• 3 large parsnip, peeled and sliced
• 1 cup diced turnip
• 1 large diced onion
• 4 cloves garlic, roughly chopped
• 2 stalks celery, sliced
• 3 tbsp olive oil
• 3 large tomatoes, diced large
• 2 tbsp finely chopped fresh sage
• 8 cups turkey stock
• salt and pepper to season
• 2 cups baby spinach leaves
• 3 cups leftover roast turkey, diced or shredded

Cooking Directions

1. Start by preheating the oven to 375 degrees F.
2. Toss all of the vegetables, tomatoes and garlic together with the olive oil and season with salt and pepper.
3. Roast in a shallow pan or on a baking sheet in a single layer for about 45 minutes or until the edges of the vegetables just begin to turn brown and caramelize.
4. Transfer the vegetables to a soup pot and add the turkey stock and sage.
5. Season again with salt and pepper if necessary and simmer for only about 20 minutes.
6. In the last 5 minutes of cooking time, add the leftover turkey.
7. Remove the soup from the heat and just before serving stir the spinach leaves into the pot. Alternatively, you can add some spinach leaves to each of the bowls before ladling in the soup. This is an especially good idea if you expect to have leftover soup for serving later. It is always best to add the spinach at the last minute before serving to preserve the color which makes for a much nicer presentation. 

Need more leftover turkey ideas? Click here for over a dozen more,

Maple Roasted Vegetables

Maple Roasted Vegetables

We adore our Roast Potatoes here in the Parsons household but truth be told, whenever they are in the oven they are most likely always sharing space with other roasted vegetables too, especially carrots and parsnips. After a visit to our local farmers market last week, Sunday dinner got this beautifully colorful addition to our Lemon Sage Butter Roasted Turkey.

I only add the maple syrup to these vegetables after they are partially cooked so that the sugar in the syrup does not burn. This allows the veggies to develop a little caramelization before the light glaze of maple syrup finishes them off.

Maple Roasted Vegetables

Maple Roasted Vegetables

Recipe by Barry C. Parsons

Roasted Autumn vegetables with a light lemon, maple glaze.

Prep time: 15 minutes
Cook time: About 60 minutes
Total time: 75 minutes
Yield: Serves 4-6 as a side dish.
Ingredients

• 2 carrots, thickly sliced
• 2 parsnips, thickly sliced
• 1 large red onion, cut in wedges
• 1 lemon
• 1 small butternut squash, cut in chunks
• 4 cloves garlic, unpeeled
• 6 yellow beets, quartered
• 4 tbsp olive oil
• pinch salt
• pinch black pepper
• 2-3 tbsp pure maple syrup

Cooking Directions

1. Toss all of the ingredients, except the maple syrup together with the olive oil.
2. Roast in a single layer in a 350 degree oven for approximately 1/2 hour.
3. Squeeze the roasted lemon over the rest of the vegetables and add the maple syrup.
4. Toss together well to coat all the vegetables and roast for about another 30 minutes or until all of the vegetables are fork tender.
5. Toss the vegetables several times during the last of the cooking time to glaze the vegetables in the maple syrup.

Manhattan Style Roasted Vegetable Chorizo & Seafood Chowder

Manhattan Style Roasted Vegetable Chorizo & Seafood  Chowder

This outstanding seafood chowder is a real indulgent, celebration meal. I like to serve it with some freshly baked Cheese and Herb Scones.

Serves 6 -8

Start by roasting the vegetables.

Chop into bite sized pieces:

½ fennel bulb
1 medium red onion
2 carrots
2 parsnips
1 red pepper
2 stalks celery

Toss the vegetables in 3 tbsp olive oil, season in salt and pepper and bake in a single layer on a cookie sheet for 20-30 minutes at 375 degrees F or until the vegetables are slightly browned and fork tender. Turn the vegetables once during cooking.

In a sauté pan, cook to crisp

6 slices of bacon chopped in small pieces

In the last few minutes of rendering the bacon, add

3 ounces of chopped chorizo sausage

Drain off the fat and deglaze the pan with some of the soup stock and add to the soup pot when adding the bacon and sausage.

In a large pot sauté

3 cloves minced garlic
1 large shallot finely chopped
in
2 tbsp olive oil
Add ¾ cup white wine
Boil gently until reduce to about half the volume.

Add the roasted vegetables along with

Previously cooked bacon and sausage
3 cups tomato juice
3 cups fish stock (or chicken stock if you prefer)
3 cups vegetable stock
1 bay leaf
2 tsp fresh thyme
2 tsp marjoram
Salt and pepper to season

Simmer very gently for 20-30 minutes before adding:

1 ½ to 2 pounds of seafood of your choice, cut into bite sized pieces
3 chopped Roma tomatoes

Simmer very gently for another 5 to 10 minutes until the fish is cooked. Any combination of shrimp, salmon, halibut, cod, mussels, clams etc all work well. Remove bay leaf. Serve with a sprinkle of fresh chopped Italian parsley or dill. Personally, if I am adding shrimp and scallops, I prefer to pan sear these separately and add them to the chowder bowls when serving.