Turkey Lentil Soup (with Fresh or Leftover Turkey)
Drain out grease if needed. While turkey is cooking, make the sauce. Add garlic, honey, soy sauce, sesame oil, ginger, red pepper flakes, and black pepper to a bowl. Mix together. Once turkey is fully cooked add the sauce to the skillet. Cook 3-4 minutes until the sauce thickens/absorbs into the turkey. To serve fluff and scoop rice into bowls.
Turmeric and Lemon Turkey Vegetable Soup Artful Palate
2. Cook the kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to manoeuvre around.) 3. Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.
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Strain the kimchi, reserving the juices. Roughly chop the kimchi. In a 6-quart soup pot, heat the canola oil and add the garlic, onion, mushrooms and kimchi. Cook until the vegetables are softened, about 2-3 minutes. Add the stock mixture, daikon radish, and the reserved kimchi juice, and then bring to a boil.
Leftover Turkey (or Chicken) Soup Recipe Simply So Healthy
Start with the turkey, heat the sesame oil in a large skillet over medium-high heat. Once hot add ground turkey and the soy sauce. Cook and crumble until fully cooked 6 to 7 minutes. The turkey should have soaked in most of the soy sauce but any remaing liquids from cooking should be drained out.
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Combine the soy sauce, brown sugar, cornstarch, ground ginger, red pepper flakes, and black pepper in a bowl and stir to mix. Set aside. Add the sesame oil to a large saute pan or skillet and bring over medium heat. Once the oil is hot, add the ground turkey and stir to break them up and coat them in the oil.
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In a pan, heat the sesame oil until hot. Add the chili pepper flakes and turn the heat off. Stir gently until the oil turns red and the chili pepper flakes become pasty.
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Add the meat, bean sprouts, mushrooms, 1 tablespoon soup soy sauce, and garlic to the sesame oil mixture and mix well. Marinate for 10 to 15 minutes. Bring the stock to a boil in a large pot. Add the marinated meat and vegetables to the stock. Stir in the gochujang and 2 tablespoons of soup soy sauce.
Turkey Wild Rice Soup
Preheat oven 450 degrees. . Combine all ingredients for rub, and set aside. Take turkey out form brine liquid and place on a baking sheet or working surface. Cut along both sides of back bone from one end of turkey to other with a pair of strong kitchen scissors. Remove back bone.
Turkey Carcass Soup {What to do with Leftover Turkey} Turkey soup
Instructions. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic and ginger. Sauté until fragrant, about 2-3 minutes. Add ground turkey and cook for 6-8 minutes until it's no longer pink. Stir well and break up the turkey into small pieces with a spatula.
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In a large soup pot, add ginger to the broth and bring to a boil. Set aside as you prepare the soup seasoning. Wash and trim Negi onions or scallions and cut into 4-inch long pieces. If using Negi onions, slice lengthwise as well. Place green onion in a large mixing bowl and set aside. In a small saucepan, heat sesame oil until just hot.
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Bring to a boil over medium high heat and skim off any foam. Add the vegetables, reduce the heat to low and simmer, covered, for 2 to 3 hours. Cool and pour through a strainer into a large bowl. You can use a fat separator to remove the fat or keep it in the fridge until the fat solidifies to spoon off the fat.
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Place a skillet on the stove top and heat to medium-high. Once heated, add 2 Tbsp. olive oil. Add the minced garlic and scallions, along with the grated ginger to the skillet (feel free to substitute ½ tsp. ground ginger in place of fresh if that's what you have on hand). Sauté for 2-3 minutes, stirring often.
Cooking Better Together Southwest Turkey Soup
Separate into 2 parts, about 1/2 cup of the base of the onions and 1/2 cup of the tops. Add 1 tablespoon (14g) sesame oil to a large skillet over medium-high heat. Once hot, add the ground turkey. Begin browning and crumbling. After 3 minutes, add in 1/2 of the base of the green onions.
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Mix the Butterball Turkey Thigh Roast, soy and mirin together in a bowl and set aside. 2. In another bowl, whisk together the gochoujang, gochugaru, and turkey stock, and set aside. 3. Strain the kimchi, reserving the juices. Roughly chop the kimchi. 4. In a 6-quart soup pot, heat the canola oil and add the garlic, onion, mushrooms and kimchi.
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The broth is done, ready to assemble the noodle bowls. Cook noodles - Cook the noodles according to the packet directions while the broth is simmering, then drain. Assemble - Place the noodles in a bowl. Then ladle over the soup broth and all the add-ins. Sprinkle with green onions if using then serve!
Creamy Turkey Soup with Quinoa Rachel Cooks®
Add 1/2 onion, 5-6 garlic cloves. It works best with pre-brined turkey. If your turkey doesn't have any herb seasonings then add 1-2 bay leaves. Simmer for about 1 hour on stove or 30 min soup setting on IP. While you wait, shred turkey meat. Chop garlic (to make 1 1/2 tsp) and 3-4 green onions for 1 cup of meat.
