Turkey and Escarole Soup with Couscous

My grocery store had Escarole Friday. I was so excited! Any time I had looked for Escarole in the past I could not find it. You see, I have never tried it. I have seen it in a soup recipe or two but never had the opportunity to buy it. I bought two heads and decided I would figure out what to cook later.

I love Italian sausage and dark greens. So I decided I would make turkey Italian sausage with an Italian sausage seasoning blend I have used before. It is sweet with fennel and a little spicy from the cayenne. I looked through a few of my cooking magazines and found a recipe for Couscous Meatball Soup in this month’s Healthy Cooking magazine. I used it for inspiration, substituting my Italian sausage meatballs for their beef meatballs. I used escarole where they used kale and collards. I added a little carrot for color and sweetness. It is really good. I like Escarole, it tastes like a very mild, young cabbage or bok choy. Delicious! I will cook with it again. The soup looks a lot like Italian Wedding Soup. So I decided to check Wikipedia for the definition. What I found was really funny, at least to me. Turns out I inadvertently made wedding soup during the Christmas season because I love Italian sausage and dark greens. This is exactly what Wikipedia says is the origin for the soup.

            The term "wedding soup" is a mistranslation of the Italian language phrase "minestra maritata ("married soup")," which is a reference to the fact that green vegetables and meats go well together. The minestra maritata recipe is also prepared by the families of Lazio and Campania during the Christmas season.

I will definitely make this soup again. The only thing I will experiment with next time is reducing the amount of couscous to a cup. The couscous continues to thicken the soup and absorbs a lot of the broth. I think if I start with less I may have more broth in the end. Also the parmesan is really not needed. I didn’t miss it one bit when I tried it without parmesan.

Turkey and Escarole Soup with Couscous

8 Servings

Ingredients

1-1/4 lbs lean ground turkey (93% lean)

1/2 recipe Italian Sausage Seasoning (recipe follows)

3 Tbsp plain bread crumbs

2 tsp. olive oil

1 large onion, finely chopped

2 carrots, finely chopped

2 heads escarole, cut into 1“ribbons

2 cartons (32 oz each) low sodium, fat free chicken stock

1/8 tsp. crushed red pepper flakes, or to taste

1 tsp. salt, or to taste

1/4 tsp. black pepper, or to taste

1-1/2 cups Israeli couscous

Parmesan cheese (optional)

Directions

In a small bowl, combine the turkey, seasoning, bread crumbs and 3 Tbsp chicken stock. Shape into 1-in. balls, approximately 30 meatballs. In a Dutch oven, heat olive oil, brown meatballs. Remove meatballs and set aside.

In the same Dutch oven, brown onion and carrot until onion is translucent. Season vegetables with salt and pepper. Add escarole; cook until it begins to wilt.

Add meatballs and remaining stock. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Taste broth for seasoning; adjust to taste adding salt, black and red pepper. Return to a boil. Stir in couscous. Reduce heat; cover and simmer for 10-15 minutes or until couscous is tender, stirring occasionally. Taste once more for seasoning. Serve in large soup bowls garnished with parmesan cheese.

Yield: 8 servings (4 quarts).

Italian Sausage Seasoning

Ingredients

2 Tbsp. fennel seeds, crushed
1 Tbsp. garlic powder
2 tsp. Italian seasoning
2 tsp. onion powder
1-1/2 tsp. salt
1 tsp. cayenne
1 tsp. black pepper

Directions

In the bowl of a mortar and pestle, crush fennel seeds and combine with garlic powder, Italian seasoning, onion powder, salt, cayenne, and black pepper. Mix well to blend spices.

Yield: Enough to season 2-1/2 pounds of ground turkey, pork, or burger blend (1-1/2 lb pork, 1 lb beef).

Linking to:
See Ya in the Gumbo
Carole's Chatter - Food on Friday's

Tomato Florentine Soup

The first time I had Tomato Florentine Soup was back in high school. I had just graduated and spent the summer at the lake and going to Weight Watchers. After each meeting my mother and I would go get soup and salad at Shoney's. I think the Tomato Florentine Soup and the salad bar was the secret to my summer weight loss that year. I have tried a couple of soup recipes trying to recreate what I remember. It wasn't until I combined two recipes that I came up with the nostalgic soup. It is the perfect blend of pasta and spinach in a sweet tomato broth. I made a pot for dinner tonight. I am looking forward to the leftovers for lunch tomorrow. So good!

Tomato Florentine Soup

Makes 8 servings

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

2 (14.5 oz) cans diced tomatoes with onion, celery and bell peppers

10 oz condensed tomato bisque 

4 cups low-sodium fat free chicken broth

4 cups low-sodium mixed vegetable juice(like V-8)

1 - 1/2 cup small shell macaroni

1 teaspoon salt

4 cups baby spinach leaves, coarsely chopped

1 teaspoon freshly ground pepper

1/4 tsp ground nutmeg    

1 Tbsp sugar    

2 tablespoons grated Parmesan cheese

Heat the oil in a large nonstick saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is very tender, about 5 minutes. Stir in the tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid is reduced by about half, about 5 minutes. Add tomato bisque stir to combine.

Stir in the broth, macaroni, and salt; bring to a boil. Reduce the heat and simmer, uncovered, until the macaroni is tender, 8-10 minutes. Stir in the spinach, pepper, nutmeg and sugar. Cook until the spinach just begins to wilt, about 30 seconds. Remove from the heat. Serve sprinkled with the cheese.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Potato Salad with Olives

Where there is Gumbo there must be potato salad. We almost always make potato salad when we serve Gumbo. Sunday we made one to serve with the Turkey Gumbo. My mother's potato salad is different from any I have ever had. She adds olives and celery. The olives support the usual dill pickle in adding a salty bite. The celery gives a nice crunch. This potato salad is so good you just can't make enough. You will miss it when it is gone. I promise.

Potato Salad with Olives

Serves 12

Ingredients

5 lbs potatoes (any thin skin potato, I like Yukon gold)

5 eggs

3 ribs of celery, finely chopped

2 serving spoons dill relish

1 small jar(5.75 oz) sliced pimento stuffed olives

1/4 small onion, finely diced

1 Tbsp mustard

1 cup mayonnaise

Handful Parsley, chopped

salt, black pepper and red pepper flakes

Directions

Peel potatoes, quarter or cut into uniform sized pieces. Place in a pot of cold salted water until all potatoes are peeled and quartered. Drain potatoes and cover with fresh water and large pinch of salt. Place on high heat and bring to a boil. Boil 10 to 13 minutes until a fork goes into potato and comes out easily. Drain potatoes and return to pot.

Place eggs in a saucepan, cover with cold water. When water comes to a boil, turn off the heat and let sit on burner for 13 minutes. Drain and cover with cold water. Peel eggs and mince with a fork.

Combine celery, dill relish, olives, onion and parsley in a large bowl, stir to combine. Add eggs and potatoes, stir again to combine. Mix mustard into mayonnaise, add to salad, mix well adding salt, black and red pepper seasoning to taste. Refrigerate until ready to serve.

Linking to:
Carole's Chatter: Food on Fridays - American Favorites

Turkey Gumbo

The first time I remember having Turkey Gumbo was at my aunt's in Reserve, LA. My Dad's younger sister and her family served a HUGE pot of Turkey Gumbo straight from the stove. I am having a hard time remembering the exact occasion, maybe Christmas? The entire family funneled through the galley kitchen serving themselves a bowl of gumbo before the meal. It was so good. I was not there for the cooking just the eating. But I remember it being a little smokey from the sausage or maybe the turkey and it had mushrooms. I love that about the gumbos in Reserve. My maw maw and aunt put mushrooms in their chicken gumbos sometimes.

Gumbo has always been a tradition for my family on Christmas Eve. Usually leftovers become a starter before Christmas dinner. This recipe is a new tradition I have started for the weekend after Thanksgiving. My family enjoys this more than Turkey sandwiches. I got the idea from a Marcelle Bienvenu article in The Forum back in 2007 about holiday leftovers. She published her friend's Turkey Bone Gumbo recipe. I used her recipe, family gumbo recipes and memories to come up with my recipe. I use andouille for that smokey flavor. I add a tomato, that is borrowed from Marcelle's recipe. My family doesn't use tomatoes in chicken gumbo typically. I find you cannot detect it in the finished gumbo but it adds to the flavor of the broth. I also use mushrooms to remember those family gumbos in Reserve. So good! Mushrooms and turkey go together in my opinion. Occasionally if the family eats more turkey than usual, I have to go to the store for fresh turkey to add. I use turkey breast and add it to the roux after the andouille and before the mushrooms. This gumbo is so rich from the stock that my mother and I have discussed making our chicken and andouille gumbo in this style. We will see? That is for another post.

Turkey Gumbo

Makes 8 quarts, 16 servings

Broth:             1 Turkey Carcass

                        2 medium Onions, quartered no need to peel

                        2 Carrots, cut in two inch pieces no need to peel

                        3 ribs of Celery, cut in two inch pieces

                        2 bay leafs

                        1 Tbsp of black peppercorns

                        2 tsp kosher salt

                        cool water to cover ingredients

Place all ingredients in a large stock. (I use a pot with a strainer basket) Bring to a boil then reduce heat to a simmer. Simmer on medium low for two hours uncovered. Remove from heat and strain out all solids and discard. Pass the broth through a fat separator. Set broth aside for future use in recipe below.

Gumbo:        3/4 cup flour

                        3/4 cup vegetable or canola oil

                        2 medium onions, diced small

                        1 bell pepper, diced small

                        3 ribs of celery, diced small

                        1 medium tomato, diced small

                        2 lbs andouille sausage, sliced into 3/8 inch slices

                        8 oz mushrooms, sliced

                        Turkey broth

                        2 1/2 to 3 lbs leftover turkey meat, cut into large pieces

                        1 bunch green onions, sliced

                        1/2 bunch parsley, finely chopped

                        2 cups rice, uncooked

                        Salt, black pepper, red pepper flakes and creole seasoning to taste

Prepare rice to package directions. Dice all vegetables and set aside. You can place onion, bell pepper and celery in the same bowl. Keep other ingredients separate.

To prepare the roux place flour and oil in a large heavy pot. Stir constantly with a wooden spoon over medium heat until roux is the color of caramel to milk chocolate. I like it just shy of the chocolate color. When roux is the correct color add onion, bell pepper and celery. Stir occasionally to make sure it does not stick. You can cover pot in between stirs. You are looking for the veggies to be soft and create liquid in the roux. When veggies are soft add tomato. Continue to cook until tomato almost disappears. Add sausage and then mushrooms. Stir until mushrooms and sausage appear cooked. Add leftover turkey meat. Slowly add Turkey broth until desired constistancy. You are looking for a full bodied soup broth not a stew. Bring to a boil, then reduce to a simmer and add green onions and parsley. Check seasonings and add to taste. Serve over cooked rice in large soup bowls.

Note: Leftover stock can be frozen for later use. I had about a quart leftover this year.

Linking to:
Carole's Chatter: Food on Fridays - Leftovers

Italian Artichoke Casserole

The Thanksgiving weekend is over. I have had my turkey sandwich and the leftover turkey went into the Gumbo pot. There is a little Butternut Squash Parsnip Soup and Italian Artichoke Casserole left. I realized today I forgot to post the casserole recipe. My mom has been making this for years. The original recipe only used one can each of green beans and artichoke hearts. It was more of a bread stuffing that way. We have added more veggies and it makes for a very delicious side. Very different from the usual green bean casserole. I hope you will try it. Makes a great potluck dish.

Italian Artichoke Casserole

1 pinch of cayenne and black pepper

1/2 cup olive oil

Several cloves of garlic, chopped (2 tsp)

1 medium chopped onion

1 cup snipped parsley

3 cans green beans, drained and chopped

3 cans artichoke hearts, drained and chopped

1 cup seasoned bread crumbs

1 cup grated Parmesan cheese

Saute onion, garlic and parsley in olive oil.  Add green beans; cook 5 minutes.  Add artichoke hearts and mix.  Add bread crumbs and cheese; mix well.  Spoon in slightly greased 2 quart casserole.  Bake at 350 degrees for 30 minutes. 

8 Servings

Nutrition Facts per Serving: Calories 273.7; Total Fat 18.6 g; Saturated Fat 4.6 g; Polyunsaturated Fat 2.4 g; Monounsaturated Fat 11.3 g; Cholesterol 10.0 mg;   Sodium 992.8 mg; Potassium 93.1 mg; Total Carbohydrate 18.8 g; Dietary Fiber 2.6 g; Sugars 4.4 g; Protein 9.1 g.

Turkey with Herbes de Provence

I have been using this recipe now for years. The original recipe called for stuffing the turkey with an orange too. My family did not care for it. So I omit the orange and add celery and carrot. I also add seasoned salt and creole seasoning. All in all it makes a delicious Turkey.

Can you believe I forgot to photograph the whole turkey?

Turkey with Herbes de Provence

Adapted from: Giada De Laurentiis

Yield: 8 to 10 servings

Ingredients

1 (14 to 15-pound) turkey, neck and giblets reserved

1 lemon, cut into wedges

1 onion, cut into wedges

1 celery rib, cut into pieces

1 carrot, cut into pieces

6 fresh rosemary sprigs

6 fresh sage sprigs

6 fresh oregano sprigs

6 fresh thyme sprigs

7 Tbsp unsalted butter

2 Tbsp herbes de Provence

Lawry’s Seasoned Salt

Tony’s Creole Seasoning

1 Tbsp olive oil

1 1/2 tsp freshly ground black pepper

6 cups canned low-sodium chicken broth (approximate amount)

8 oz mushrooms, sliced

1/3 cup all-purpose flour

Directions

To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the lemon wedges, onion, celery, carrot and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, seasoned salt, creole seasoning, oil, and 1 1/2 teaspoons of pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)

Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.

To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add mushrooms and sauté. Add the flour and stir for 1 minute. Gradually stir in the broth. Simmer until the gravy thickens slightly, stirring often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

Butternut Squash Parsnip Soup

This is one dish that can be made ahead. Just freeze before adding the whipping cream. Thaw and heat on Thanksgiving day. Garnish as directed. This is a wonderful soup and is great all winter long. I love using smoked paprika as part of the garnish. Delicious!

*UPDATED* with a new photo
from Thanksgiving 2013

Butternut Squash Parsnip Soup

Source: Southern Living, Feb 2005

Yield: Makes about 6 servings (serving size: about 1 cup)

Ingredients

1 (3- to 4-pound) butternut squash
1 Granny Smith apple, peeled, cored, and quartered
2 tablespoons butter
2 tablespoons olive oil
1 large sweet onion, chopped
3 parsnips, peeled and chopped
1 1/2 teaspoons salt
1 teaspoon pepper
5 cups low-sodium fat-free chicken broth
1/4 cup whipping cream
1/8 teaspoon paprika
1/8 teaspoon ground cumin
Garnishes: sour cream, paprika

Directions

Cut squash in half; remove seeds. Place squash, cut sides down, and apples on a lightly greased aluminum foil-lined baking sheet.

Bake at 400° for 45 minutes or until squash pulp is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells.

Melt butter in olive oil in a large Dutch oven over medium heat; add onion and next 3 ingredients, and sauté 20 minutes or until onion is caramel colored. Add squash, apple quarters, and chicken broth, and bring to a boil. Reduce heat to medium, and simmer, stirring often, 10 minutes. Remove from heat; cool.

Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return to Dutch oven. Stir in whipping cream, paprika, and cumin, and simmer 5 to 10 minutes or until heated. Garnish, if desired.

I got to the pot last, so this is a messy photo