Turkey Noodle Soup

What do do with that leftover turkey from Thanksgiving? 

When I first pulled the turkey from the oven Thanksgiving day I poured the liquid into a Tupperware container & froze it. The stock contained juices from the turkey and water I had added. We ate turkey sandwiches the next day and that evening I pulled the leftover meat and froze it.

I had about 3 cups of turkey meat leftover. I did not measure anything when I made this. The measurements I say below are educated guesses. I just added what looked good and what would fit into the pot. Add more meat if you want or completely omit the meat & add more veggies. Remember that you are using turkey stock so omitting the meat does not make it vegetarian. 

Now a month later, its cold and snowy. Christmas is on its way and everyone is busy with getting ready.I took out the frozen stock and ran hot water over the container so it would slide out. I put it into 4 cups of hot water & brought to a boil.

Two tablespoons into a large frying pan with the leftover turkey to brown it. Remember, this is leftover thanksgiving turkey so it is already throughly cooked. I added some dry seasoning to season the turkey: Onion, garlic, cayenne pepper, mustard and pepper.

I added 4 cups of noodles directly to the boiling stock and let boil for 5 minutes. Then adding the browned turkey and 1 cup of frozen corn, carrots & green beans. You could also use celery, peas, squash or anything you have on hand. Let boil for 5 more minutes then Set to Simmer.

When the noodles and the veggies are tender. Serve. Even better reheated the next day.

If you made this recipe or have a comment or question please email me or post below. I would love to hear from you.

Stuffed Crust Pizza and Broccoli and Cheese Rolls

Um...You had me a PIZZA!

I have never made stuffed crust pizza before and I wanted to give it a shot. I set two pounds of frozen bread dough out to thaw. It doesn't take long to defrost. I used the dinner rolls (24) and it took about 25 minutes until it was thawed.


Roll it out, stretch it out. You want to work out a lot of the air bubbles so it doesn't puff up like a loaf of bread. thawed out bread dough is very pliable. Stretch it out, don't be intimidated, if it rips just pinch it back together & keep going.

I used a 1/2 sheet cookie sheet for this pizza. I don't have a round pizza pan & I like the squares. So only the outside edges will be stuffed crust & the insides will be crust less. YUM!

I used sticks of string mozzarella cheese for the stuffed crust. Put the whole stick up to the edge & fold over. use a fork to seal the ends. For pizza sauce, I used Mids. It's a local company in Navarre, Ohio. It's the best I have ever used. You don't need a lot, just a few table spoons.

Spread cheese according to desire. I used a cheddar & moneray jack Mexican blend for a little sass in my pizza. Use whatever topping you desire.  My husband is a pepperoni guy so pepperoni it was.

This photo was 15 minutes into the 30 minute baking time. It just need to brown more.

I baked at 350 for 30 minutes. Let sit for a few minutes, slices & serve.

I was in more of a veggie pizza mood so I set out 3 dough balls out to thaw. While the pepperoni pizza was baking I rolled out these little beauties. Sprayed a few hits of butter spray, dropped a tiny bit of minced garlic on each. I used 1/4 cup of the Mexican shredded cheese & divided it among the three. I then took frozen broccoli, removed the stems & cut the tops into smaller pieces. I used a lot, as much as I could fit into them & folded them over. Pinched them closed.









They smell so good baking one the heat hits the garlic. Spray the top with butter spray or a quick brush of olive oil to brown them more on top. About 20 minutes & they are done.I served with a plate of salad.










The pizza I did not calorie count but the broccoli and cheese rolls are.

200 calories
3 fat
2.5 fiber

Enjoy! Click on the link to the right & follow my blog. I'd love to hear your comments on any of my dishes. I can't wait to hear from you!

Turkey Primavera with Pasta

When you hear "primavera" in a dish, the chef means to focus on the fresh vegetables. 

I am looking forward to how this will come out. I am using a Caribbean blend of vegetables (Broccoli Whole Florets, Bias Cut Yellow Carrots, Whole Green Beans and Red Pepper Strips.) that I bought frozen from GFS.

You will need:
16 ounce box of noodles, any shape
2 TBS of oil 


1/2 stick of butter
1/2 cup of milk 
8 oz of sliced turkey
1 1/4 cups shredded cheese

I am using a different shape of pasta today. Spirals! Yay!  


I wanted something that looked different then the shells & I had a box of them in the pantry. (I bought a huge bulk bag of the shells, you'll see a lot of those in my pasta creations.)

I first set the water to boil, making sure to add the 2 TBS of oil to the water & a tsp of salt. Measure out the veggies you want to use & get then ready to add. 
I put them in with the boiling  noodles for 5 minutes. 
(Work smart, not hard. Don't boil the noodles in one pan & the veggies in another.) 
It saves time, water, electricity & you won't have to wash another pot tonight.

After draining the noodles and veggies let sit in the drainer while you melt the butter in the saucepan. 

Melt 1/2 stick of butter & 1/2 cup of milk in saucepan. 
Add the 1 1/4 cups shredded cheese & let melt. 
Add 8 oz of sliced turkey. I had turkey breast cut into thick slices then I cubed it. I have a meat slicer so I could do it myself. If you do not have a slicer go to your local deli counter & ask for thick sliced turkey breast. They just have to be bite size. 

When the cheese is melted & the turkey is stirred in, add the noodles & veggies from the drainer. Stir, heat & serve.

Did you just make a Turkey Primavera with a light cheese sauce?

Oh yes, you did.

I did the math on the calories, fat & fiber for the calorie conscious we all are:

330 calories 

7 fat 

3 fiber

per serving and this will make 8 one cup servings.