OT--- Leftover turkey ideas

But, but, but........ Jeanne - LIME is a citrus.... PUMPKIN is a (gulp) squash.

And ya wanna hear something REALLY weird? My middle name is Jean! :-)

Patti in Seattle

From: snipped-for-privacy@ribbet.com (nzlstar*) wrote: and that from a lover of LIME, i dont get it at all. nope, i loooooooooooooooooooooooooooove PUMPKIN and i've got the same middle name. sumpin went wrong somewhere down the line, me thinks. oh well, jeanne

You know someone who wastes *perfectly good turkey broth* by making soup?! What is wrong with them? "Everyone Knows" that all flavored liquid that can be derived from a turkey carcass MUST be used to make more stuffing. One must also toss in all the snits & bits of turkey that are too small for sandwiches. We call this Turkey Hash. For a more complete meal toss in a bag of chopped mixed veggies before baking and sprinkle cheese on top 5 minutes before taking it from the oven to the table.

Jane in NE Ohio, where it is as hot as summer right now.

Roberta, I have a garden. In this garden there are MANY pumpkins. Did I mention there were a lot of pumpkins? I have cooked down at least 3, have at least 6 or so sitting about, and there are more....lots more...coming up in the near future. I raise Rouge de la Temps and tan cheese. I noticed you mention a to die for pumpkin soup. I lost my GREAT pumpkin soup recipe and am working off an ok one. Would you be willing to share your soup recipe? The family has decided pumpkin butter is so so (good thing I only made one batch) and really miss the soup.

Begging, Paulette in WV who is awfully close to looking like a tourist pumpkin patch

Mmmmmmmmmmmmmm tetrazzini. Wish I could make my own. Debra in VA See my quilts at

I love Pumkin Anything. soups, stews, pies (especially-Pies), milkshakes, anything! and my Jack-o-Lantern is ceramic BTW. i cant abide by wasting good food for decorations. i also think Turkey is one of the most versatile foods. and it really saves on the old grocery bill that week! i am going to try the enchinladas. my DIL is of spanish ancestry and i'll have to ask her for a good recipe. she maked the best beef ones i've ever had! cant wait for U.S.Turkey day.....you gals are makin' me hungry!! amy in CNY

Nope. There's something so soothing about *good* turkey soup (or surkey toup, as DF used to call it) on a winter day! I cook my turkey carcass with seasonings in the crockpot all night and all day. By the time I'm ready to take the bones out of the pot, the liquid is a rich brown, rather than an insipid yellow. Add some pasta or barley, some crusty bread, and DH and I are happy campers! :)

Jane--Listen to Sandy...nuthin' like Surkey Toup!!! add some cut up carrots, celery, potatoes and salt and pepper, toss in some cooked pastina and voila! toup! mmm w/crusty italian bread and butter.

Get the bib!!! amy in CNY

Hi Jeanne, Me thinks you've been having to much lime with your vodka! I love pumpkin too. Love roast pumpkin soup. Could eat it by the pan full. Alas it has an undesirable effect on me but better not go into that. Not so keen on too much turkey. Only buy the smallest one to last one meal and that's enough... for Christmas Day lunch!! here in the UK. (maybe a little left for Turkey ala King)

But you're right in saying it's PUMPKIN time not turkey time for us folk who don't have a Thanksgiving celebration. We only get the big beautiful orange ones in the shop around now for a month till Halloween is over. So I buy loads to have decorating the place then after Halloween I cook and freeze them.

Are you vegetarian by any chance? Elly

nzlstar*" wrote:

drink?

see, it maybe a citrus but can also be squash.> i reckon you've just not had the right pumpkin cooked the right way to> thoroughly enjoy the beauty of this beauty.> :))

My husband calls my turkey soup gruel:) We love it. I cook the carcass in a big pot with seasonings till the meat falls off. Then I cut up tons of carrots, celery & onions. Add more seasonings cook till almost tender & then I throw in a cup of rice. My husband never believes it's only one cup of rice because it soaks up so much of the liquid & thus we have Gruel!

Pauline Northern California

LOL! I didn't plant any this year, just one zucchini that quietly expanded to cover most of my little veggie plot.

So Pumpkin Soup. Very simple, so it depends on using the very best ingredients. Use real chicken stock, avoid those nasty little cubes that are nothing more than salt and MSG glued together with a little chicken fat. The soup is pretty flexible, and I'm estimating US measurements instead of burdening you with metric.

About 2 pounds pumpkin (use the small Hokkaido or some other good eating pumpkin, preferably NOT the huge jack o'lantern ones)

2 onions 2 Tbsp butter salt to taste Tabasco 1 quart chicken broth a small bunch of parsley about 3/4 cup whipping cream about 2/3 cup creme fraiche (sour cream in a pinch) freshly-grated nutmeg, toasted pumpkin seeds and pumpkin oil for garnish

Cut the de-seeded pumpkin into chunks (you may leave the skin on the small Hokkaidos). Dice the onion and fry in the butter over low-medium heat until it is completely soft and just beginning to go brown. Add the pumpkin chunks, stir to coat in butter, cover and steam gently for 2-3 minutes. Add the (warm) broth and a little Tabasco. Simmer covered 20-30 minutes until the pumpkin is soft. Meanwhile wash and chop the parsley. Puree the soup and re-heat if necessary. (You could make it to this point in advance.) Stir in whipping cream and creme fraiche. (Don't let it boil after you add these!) Stir in the parsley and add salt to taste, maybe some extra Tabasco. Garnish and enjoy!

My German friend Edeltraud likes to add a bit of white Mosel wine to this. Medium dry sherry might work too. I like it with white ground pepper and a bit of ginger instead of the Tabasco. Roberta in D

"Paulette" schrieb im Newsbeitrag news:FSIOi.18653$ snipped-for-privacy@news01.roc.ny...

i had to print this one out!!!

thanks! amy

I'm estimating US measurements instead of

YUM THANK YOU Paulette