Posts

Showing posts from November, 2017

Turkey Noodle Soup

Image
This hearty soup is sure to be a crowd pleaser and also guaranteed to warm you up on the coldest of days. This is a perfect way to use up any leftover turkey stock you may have made from the leftover carcass of your Thanksgiving or Christmas turkey! Even though this soup is rich and brothy, it is surprisingly simple to prepare and does not take very long to do so either! Go ahead and give it a shot, I promise it won’t disappoint. WHAT YOU NEED: ½ stick salted butter 2 cloves garlic crushed   1 large onion diced 4-5 stalks celery diced 1 teaspoon Tennessee Rebel Rub ½ teaspoon dried thyme ½ teaspoon dried parsley salt & fresh ground black pepper to taste 2-3 large carrots peeled and chopped 8 cups turkey stock 2 cups water 1-2 cups leftover turkey (chopped or picked from carcass) 4 cups wide egg noodles PREPARATION: 1.      In a large cast iron Dutch oven melt ½ stick of butter and garlic until the bubbles subside in...

Leftover Turkey Carcass Stock

Image
 If your family is anything like ours you probably cook about four times the amount of food than is actually necessary to feed your guests. Then again, maybe it’s just a Southern thing and therefore why we never fret when an extra guest shows up! This year we smoked two Tennessee Rebel Turkeys, which were delicious. (See “The Best Damn Turkey Brine Y’all Will Ever Try”) After all of the meat was picked off the bones, we were left with two carcasses that still had plenty of meat attached to them. Instead of throwing them away why not put them to good use? Now this recipe will work for any preparation method of Turkey, although the more seasoned your turkey is when you cook it the first time the richer your stock will be in this recipe, however you can add some additional herbs and spices to make your stock nice and rich regardless of how you first cooked your turkey! This recipe is extremely simple and wildly resourceful. The basic gist of this recipe is to place your turke...

Tennessee Rebel Pumpkin Pie

Image
This pumpkin pie has been a family favorite for decades! Unlike many store bought pumpkin pies this variation has a more gentle take on the spices used to achieve that nostalgic pumpkin pie taste. This pie also does not feature an immense amount of sugar and therefore showcases the flavor of the pumpkin in a remarkable way. Don’t believe me? Make a couple, they’re easy and a crowd pleaser! ½ cup sugar (rounded) ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ⅛ teaspoon ground cloves 1        large eggs 1 15ounce can pumpkin 1 12 ounce can of evaporated milk 2 frozen 9 inch shallow or traditional pie shells (NOT deep dish) 1.      Preheat oven to 425°F 2.      Combine sugar, salt, cinnamon, ginger, and clove in a mixing bowl and combine well. 3.      Add pumpkin to dry mixture and begin to mix it up. 4.      In a separate small b...