With the big feast just a little over a week away, what better time to share your tried & true Thanksgiving favorites? Whether you'll be looking forward to Aunt Marge's Cranberry Relish or your own special recipe for sausage stuffing, we'd love to hear about it. Don't forget the leftovers...we're sharing one of our best ways to enjoy everything all over again below.
So, tell us...
What are your favorite THANKSGIVING recipes?
Share 'em all in today's Recipe Round-Up!
Today, we're sharing a recipe that's a must at our Thanksgiving celebration...or rather the next day. We lookforward to it almost as much as the big day! Find it in our cookbook, Hometown Harvest.
1 T. olive oil
2 carrots, peeled and chopped
2 stalks celery, chopped
1 onion, chopped
salt and pepper to taste
8 c. turkey or chicken broth
1 bay leaf
1-1/2 c. roast turkey, diced
1 c. frozen peas
2 T. fresh parsley, chopped
4 to 6 c. leftover dressing, warmed
Heat oil in a large stockpot over medium heat. Add carrots, celery, onion, salt and pepper. Sauté until vegetables are crisp-tender. Add broth and bay leaf; bring to a boil. Stir in turkey; reduce heat and simmer for about 10 minutes, until vegetables are tender. Stir in peas and parsley; warm through. Discard bay leaf. To serve, place a scoop of dressing into individual deep soup bowls. Ladle soup over dressing. Serves 4 to 6.
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