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November 23, 2010
Recipes to be thankful for

It's finally here - the T-Day countdown. With a day to go, you had better be finished with the shopping. If not, those prices you saw in the ads last week are still good this week. Check out Shop Cheap for all of our shopping suggestions and last minute recipe ideas. Hate to tell you, but we've already moved on to the leftovers. Since it's likely that Jack Frost will be paying us a visit, be sure to check out recipe researcher Sheila Kern's ideas for all things turkey: soup, soup and more soup with some chili and tetrazzini, too. Enjoy and Happy Thanksgiving.

Turkey Soup


Gourmet | November 2005

Yield: Makes 6 to 10 servings


Carcass from a 14- to 16-lb roast turkey, including skin

4 qt water

1/2 teaspoon dried thyme, crumbled

2 tablespoons vegetable oil

2 medium onions, chopped

3 medium carrots, chopped

3 celery ribs, chopped

6 oz medium dried egg noodles (about 3 1/4 cups)

1 cup frozen peas (from a 10-oz package)

2 to 3 cups coarsely chopped cooked turkey meat (without skin)


Pull carcass into large pieces. Combine carcass, water, and thyme in a 7- to 10-quart pot and simmer, uncovered, skimming froth, 3 hours. Discard large bones with a slotted spoon or tongs, then pour broth through a large sieve into a large bowl.

If broth measures less than 12 cups, add water. If not, boil, uncovered, in cleaned pot until reduced to 12 cups. If using broth right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not using broth right away, cool, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).

Heat oil in cleaned and dried pot over moderately high heat until hot but not smoking, then cook onions, carrots, and celery, stirring occasionally, until onions are golden, 10 to 12 minutes.

Add broth and simmer, uncovered, until vegetables are just tender, about 10 minutes. Add noodles, peas, and turkey and simmer, stirring occasionally, until noodles are tender, about 10 minutes.

Cream of Turkey & Wild Rice Soup


From EatingWell: November/December 2008

Yield: 4 servings, about 1 3/4 cups each


1 tablespoon extra-virgin olive oil

2 cups sliced mushrooms, (about 4 ounces)

3/4 cup chopped celery

3/4 cup chopped carrots

1/4 cup chopped shallots

1/4 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 cups reduced-sodium chicken broth

1 cup quick-cooking or instant wild rice, (see Ingredient Note)

3 cups shredded cooked chicken, or turkey (12 ounces; see Tip)

1/2 cup reduced-fat sour cream

2 tablespoons chopped fresh parsley


Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.

Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Tips & Notes

Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice--some brands labeled "quick" take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.

Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Barley Turkey Soup


Servings: 9


2 quarts chicken broth

1 1/2 cups diced celery

1 cup medium pearl barley

1 medium onion, diced

3/4 cup diced carrots

1/4 teaspoon salt

1/2 teaspoon dried thyme

1 bay leaf

1/8 teaspoon ground allspice

1/8 teaspoon pepper

dash cayenne pepper

2 cups cubed cooked turkey

1/4 cup minced fresh parsley


In a Dutch oven or soup kettle, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until vegetables and barley are tender. Stir in turkey and parsley if desired; heat through. Discard bay leaf before serving.

Turkey Tetrazzini


Yields: 8 servings


8 oz. dry spaghetti, prepared according to package directions, kept warm

1/4 cup dry bread crumbs

3 tablespoons butter or margarine, divided

3/4 cup (2.25 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided

1/2 cup chopped onion

1/4 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon ground white pepper

1 can (14 1/2 fl. oz.) chicken broth

1 can (12 fl. oz.) CARNATION Evaporated Milk

2 cups cooked, chopped turkey breast meat

2 cans (4 oz. each) sliced mushrooms, drained

1 cup frozen peas, thawed

2 tablespoons dry sherry


Preheat oven to 350° F. Lightly grease 13 x 9-inch baking dish.

Combine bread crumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese.

Melt remaining 1 tablespoon butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey, mushrooms, peas and sherry.

Combine pasta and turkey mixture in large bowl. Pour into prepared baking dish. Sprinkle with bread crumb topping.

Bake for 20 to 25 minutes or until topping is lightly browned. Serve immediately.

White Turkey Chili


Makes 12 servings


2 tablespoons vegetable oil

1 cup chopped onions

2 stalks celery, thinly sliced

4 cups chopped cooked turkey

2 cans (11 oz each) Green Giant Nibletd white shoepeg corn, undrained, or 4 cups Green Giant SELECT frozen white shoepeg corn

2 cans (15.5 oz each) great northern beans, drained

3 1/2 cups Progresso chicken broth (from 32-oz carton)

1 can (4.5 oz) Old El Paso chopped green chiles

2 teaspoons cumin

1/4 teaspoon red pepper sauce, if desired

1/2 cup shredded Monterey Jack cheese (2 oz)

1 tablespoon chopped fresh parsley


In 5-quart Dutch oven or saucepan, heat oil over medium heat. Add onion and celery; cook and stir 2 to 3 minutes or until vegetables are tender.

Stir in all remaining ingredients except cheese and parsley; blend well. Cover; cook 15 to 20 minutes or until thoroughly heated, stirring occasionally.

To serve, ladle chili into bowls. Sprinkle with cheese and parsley.

Turkey, Cranberry & Brie Quesadillas

From www.uscranberries (The Cranberry Marketing Committee / USA)

Yields: 4 quesadillas (4 entree portions, 8 snack portions, or 16 appetizers)


For the Topping

1/2 cup low fat sour cream

1/2 cup chopped chives (for topping)

1 teaspoon fresh garlic, minced

1/2 teaspoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

For the Quesadillas

1 lb. fully cooked turkey breast meat, shredded

2 cups brie, rind removed

8-8-inch flour tortillas

1 cup sweetened, dried cranberries

1/2 cup toasted, chopped walnuts

1/2 cup chopped chives (for filling)


For the Topping

Place first six ingredients in food processor to make the chive sour cream topping. Process until smooth, scraping occasionally. Cover and refrigerate until ready to use.

For the Quesadillas

Preheat oven to 350 degrees.

Spread 1/2 cup brie over each tortilla and then sprinkle 1/2 cup turkey, 1/4 cup cranberries, 2 tablespoons walnuts and 2 tablespoons chives over the brie. Place second tortilla over top of turkey-cranberry mixture.

Place quesadillas on baking sheets and bake at 350°F for 8 to 10 minutes until cheese is melted. (Alternatively, you may cook quesadilla in large, lightly greased frying pan over medium high heat 4 to 5 minutes per side until cheese is melted, if desired.)

Cut each quesadilla into 4-8 wedges and serve immediately with chive sour cream topping.

Shredded Turkey & Pinto Bean Burritos


From Eating Well: October/November 2006

Makes 6 servings


1 tablespoon canola oil

1 medium onion, halved and sliced

2 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon chile powder

1 15-ounce can diced tomatoes with green chiles

2 tablespoons lime juice

4 cups shredded cooked turkey or chicken

1 15-ounce can pinto beans, rinsed

6 10-inch whole-wheat flour tortillas or wraps, warmed (see Tip)

3/4 cup grated Monterey or pepper Jack cheese

2 cups shredded green cabbage


Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chile powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.

Tips & Notes

Make Ahead Tip: Prepare the filling (Step 1), cover and refrigerate for up to 2 days.

Tip: To warm tortillas: Wrap in foil and bake at 300°F until steaming, or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.

Turkey Salad Sandwich With Tarragon and Red Grapes


Makes 4 servings


1/2 cup pecans

4 cups diced cooked turkey

1 cup small red grapes, cut in half if large

1 cup diced celery

1/4 cup sliced green onions

2 tablespoons chopped fresh tarragon

3/4 cup regular or low-fat mayonnaise (Combine equal parts nonfat yogurt and mayonnaise as a lower-fat substitute for the 3/4 cup mayonnaise)

Salt, pepper

Cranberry sauce, optional

4 rolls or 8 slices whole-grain bread


Heat the oven to 350 degrees.

Place the pecans on a rimmed baking sheet and bake until lightly browned, 8 to 10 minutes. Let them cool, then chop.

Place the turkey, grapes, celery, pecans, green onions and tarragon in a large bowl. Stir in the mayonnaise and mix well. Add salt and pepper to taste. (If you're making this ahead, add the green onions right before serving.)

Spread a thin layer of cranberry sauce on one side of the rolls or bread, then add the turkey salad. Top with the roll half or another slice of bread, cut into halves and serve.

Turkey and Pasta Salad with Parmesan Vinaigrette


Serves 5


3 cups dried fusilli pasta

1/2 pound broccoli, cut into small florets, stems thinly sliced

1/2 cup extra virgin olive oil

5 tablespoons red wine vinegar

2 tablespoons Dijon mustard

2 tablespoons Parmesan cheese

1 clove garlic, finely chopped

3/4 teaspoon dried basil

3/4 teaspoon salt

1/4 teaspoon white pepper

1 (7-ounce) can artichoke hearts, drained, rinsed and quartered

1 1/2 cups sliced mushrooms

1/2 cup finely chopped celery

1/2 cup grated carrot

3 cups cooked diced turkey


Cook pasta according to package directions. Drain well.

Meanwhile, steam broccoli until it turns bright green, about 3 minutes. Drain and rinse in cold water.

In large bowl, whisk together oil, vinegar, mustard, Parmesan, garlic, basil, salt and pepper to make a dressing. Add pasta, broccoli, artichoke hearts, mushrooms, celery, carrots and turkey and toss gently to coat.

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About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at

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