Since I have to study for college over break, Michael made our usual day after Thanksgiving soup!
- Meaty turkey carcass and large bones
- 2 carrots, thinly sliced
- 1 stalk celery, sliced
- 1 onion, cut in eighths
- 1 bay leaf
- 2 parsley sprigs
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon peppercorns, whole
- 9 cups water
- ½ cup celery, thinly sliced
- 2 cups chicken broth, if needed
- ½ cup shell pasta
- ½ cup frozen peas, thawed
1. Break up turkey carcass and place bones in a 5- to 6-quart Dutch oven or deep kettle. Add 1 of the carrots, the stalk of celery, onion, bay leaf, parsley, nutmeg, thyme, salt, pepper, and water. Bring to a boil, reduce heat, and simmer, covered, 3 hours. Uncover and simmer 1 hour longer to reduce liquid.
2. Strain into large bowl. Discard bones and vegetables, returning any meat to the broth. (At this point, soup may be refrigerated, then skimmed.)
3. Return soup to the cooking pot. Add the second carrot, sliced celery, and additional broth, if needed to enhance flavor. Bring to a boil again, reduce heat, and simmer, covered, until carrots and celery are tender (about 1 hour).
4. Add macaroni and cook at a gentle boil until nearly tender–about 10 minutes. Stir in peas and continue cooking about 3 minutes. Salt to taste.
NOTES : As good tasting as it is economical, this soup is made with the very last of a festive turkey. Enhance the flavor, if need be, by adding canned or homemade chicken broth toward the end of the cooking process.
I made three pies this year, the pecan was too sweet, the deep dish winter fruit pie is great (but a bit watery)…this was voted the winner for this Thanksgiving!
Molasses-and-Spice Pumpkin Pie
- 1 cup sugar
- 1 ½ teaspoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 1 15-ounce can pure pumpkin
- 2 large eggs
- ½ cup heavy whipping cream
- ½ cup whole milk
- 1 ½ tablespoons mild-flavored (light) molasses
- 1 9-inch unbaked homemade or purchased pie crust
Mix first 6 ingredients in large bowl to blend. Add pumpkin, eggs, cream, milk, and molasses; whisk filling to blend.
Preheat oven to 350°F. Pour filling into crust. Bake pie until set in center and slightly puffed around edges, about 1 hour 5 minutes. Cool pie on rack.