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Turkey Soup

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I threw this beauty together tonight on a whim… it was like Thanksgiving in a bowl.  Honestly, when ever you combine sage, squash and turkey, it is Thanksgiving in a bowl.

If you’ve read any of my recent posts, you know that I recently baked a 20+lb turkey, upside down mind you. And now I have gobs (or gobbles) of meat in my freezer.  So after a hard workout at the gym (really I did heady intervals on the elliptical for an hour, only because I can water food network and sweat at the same time.  It makes it that much more enjoyable [ and really, I’m having a hard enough time walking right now as it is.  I worked with a trainer on Monday and did squats until the sun went down and my poor legs are still mush]) I needed something quick and hardy to put together.

Using left over turkey, turkey drippings, and stock made from turkey drippingsSo here is how it when down:

  • 1 tbsp turkey ghee or butter
  • 1 small onion, diced
  • 5 stalks of celery, diced
  • 1 small butternut squash, peeled and diced
  • 1/2 tbsp sage
  • 1 1/2 quarts of turkey stock
  • 1 quart milk
  • 4 ounces melting cheese (or cream cheese)
  • 2 zucchinis, chopped
  • 6 cups shredded turkey
  • salt and pepper to taste
  1. 1.  In a large soup pot, heat ghee or butter over medium heat.  Add in onions, celery, and squash.  Stir and cook until the vegetables get a golden brown coloring.
  2. Add in sage and turkey stock and bring to a boil.  Reduce to simmer for 5 minutes, or until the squash is soft.  Using a stick blender, puree.  (If you don’t own a stick blender, transfer the solids and about 1/2 of the liquid into a blender and then return to the pot.)
  3. Add milk, cheese, zucchini and turkey.  While simmering, continue to stir so the milk and cheese don’t scorch.  Taste to see if you should add any salt or pepper.  Depending on the stock you use, you may not need to add any.

Serve and enjoy!

**If you wanted to make this paleo, you could substitute coconut milk and not use cheese.  However, if you eat primal, go ahead and add in milk and cheese.

Comment below if you try this recipe, or if you have a favorite way to eat left over turkey.

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Fat!!!

Imageso I made my own turkey butter- or really I guess ghee might be the better term. But if turkey’s can be butterball, then I guess I can call this butter. 

I’ve been doing some research on the best fats for cooking. For health purposes, for heat purposes and for flavor. I would argue that as far as animal fats go, strive to get the organic, free range style that grew up eating the foods God designed the animal to eat. (ie: not grains) Animal fat has gotten a bad wrap because of cholesterol but new research is debunking what we once believed was the demonic side of fat. We actually need some cholesterol. Do your own research. I’ve learned a tone from listening to the podcast That Paleo Show.

Anyway, back to the turkey butter. I made a giant turkey. And I collected everything that dripped from it. I put In the fridge to let the fat separate. Using a spoon, scoop off the fat and place in a sauce pan to reheat. (render)Strain through a coffee filter to remove any meat and herbs. Apparently those will rot! Yuck.
The you can freeze or fridge it until your ready to use it.

For the rest of the dripping liquid, reheat, strain and use as stock. You can save the bones from the carcass after you’ve picked it clean and boil them in water to make another stock. Chill the liquid to scrap off more turkey butter, and render the same way you did earlier.

Enjoy

Comment below how you used your turkey butter… Prime opportunity coming next week to make your own

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