We do our best to offer recipes that use as many products from our market as possible! Here are this week’s selections:
Turkey Soup with Dill, Parsley, and Chive Dumplings
For the turkey broth
- 2 medium carrots, cut into 2-inch pieces
- 2 medium celery stalks, cut into 2-inch pieces
- 1 medium yellow onion, cut into quarters
- 2 dried bay leaves
- 1 cup dry white wine
- 1turkey carcass, broken in half, plus any leftover bones
For the soup
- 2 Tbs. extra-virgin olive oil
- 1/2 medium yellow onion, finely diced
- 4 carrots, cut into 1/2-inch pieces
- 4 parsnips, quartered lengthwise, cut into 1/2-inch pieces
- 1-1/2 cups small-diced celery root
- Salt and black pepper
- One 14-1/2-oz. can diced tomatoes with juice
- 1/2 cup dry white wine
- 1 dried bay leaf
- 3 cups medium-diced roast turkey
- 2 cups chopped Swiss chard leaves (ribs removed)
For the dumplings
- 3 oz. (6 Tbs.) unsalted butter
- 2 tsp. kosher salt
- 3-3/8 oz. (3/4 cup) all-purpose flour
- 3 large eggs
- 1 Tbs. chopped fresh dill
- 1 Tbs. chopped fresh parsley
- 1 Tbs. chopped fresh chives
Make the broth
In a 10-quart pot, combine the carrots, celery, onion, bay leaves, wine, and carcass. Add 7 quarts of water and bring to a simmer. Reduce heat and simmer gently until the broth is flavorful, 4 to 6 hours. Strain the broth through a fine sieve. Let cool; then skim off the fat on the surface.
Make the soup
Heat the oil in a heavy-duty 6- to 8-quart pot over medium-high heat. Add the onion and cook until starting to brown. Add the carrots, parsnips, and celery root and cook until the vegetables start to color.
Add the tomatoes, wine, and bay leaf and bring to a boil. Add 2 quarts of the turkey broth and return to a boil. Reduce the heat and simmer until the vegetables are tender. Season with salt and pepper. Add the turkey and Swiss chard and simmer until the chard is wilted.
Make the dumpling batter
In a 3-quart saucepan, bring 3/4 cup water and the butter and salt to a boil. When the butter melts, remove the pan from the heat and stir in the flour until thoroughly combined. Return the pan to medium heat and stir until the mixture pulls away from the sides of the pan.
Scrape the dough into a large bowl. With a sturdy wooden spoon, beat in the eggs, one by one, until the batter is smooth. Fold in the chopped herbs. (The batter may be covered and refrigerated for up to 1 day.)
Finish the soup with the dumplings
Using two 1/2-teaspoon measures, drop spoonfuls of batter into the simmering soup until all of the batter is used. After the dumplings rise to the top, cover the pan and steam the dumplings until they have puffed up to double their size, about 4 minutes. Serve hot.
Turkey & Sweet Potato Hash
- 3 oz. bacon, sliced crosswise into 1/3-inch-wide pieces
- 1 small yellow onion, small diced
- 2 cups medium-small-diced (about 1/3 inch) sweet potatoes
- 1 cup leftover turkey broth or low-salt chicken broth
- 2 Tbs. unsalted butter
- 2 cups leftover white and dark roasted turkey meat with skin, roughly chopped
- 1 heaping Tbs. chopped fresh parsley
- 1 Tbs. maple syrup
- 2 tsp. chopped fresh rosemary
- 1/2 tsp. freshly ground black pepper; more to taste
- A few dashes Tabasco or other hot sauce; more to taste
- Kosher salt
Cook the bacon in a 10-inch skillet (preferably cast iron) over medium-high heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a medium bowl. Pour off and discard all but 1 Tbs. fat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the sweet potatoes, broth, and butter to the onions. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.
Meanwhile mix the turkey, parsley, maple syrup, rosemary, pepper, and Tabasco with the bacon.
When the potatoes are barely tender, add the turkey mixture to the skillet. Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly). Season to taste with salt, pepper, and hot sauce.
Curried Turkey & Apple Salad
For the dressing:
- 2 Tbs. mayonnaise
- 2 Tbs. whole-milk yogurt
- 1 Tbs. fresh lime juice, more as needed
- 1 tsp. curry powder
- 1/2 tsp. finely grated fresh ginger
For the salad
- 1 cup chopped or shredded leftover roast turkey
- 1/3 cup small-diced sweet or sweet-tart apple, such as Golden Delicious or Fuji
- 1/3 cup small-diced seeded English cucumber
- 1 Tbs. chopped shallot
- 2 Tbs. chopped fresh cilantro or mint (or both)
- Kosher salt and freshly ground black pepper
Mix the dressing ingredients in a small bowl. In a medium bowl, combine the turkey, apple, cucumber, shallot, and herbs with the dressing, season to taste with salt and pepper, and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and acidity, adding additional lime juice to taste.