Thanksgiving soup?
brothadawgz asked:
Before my grandmother passed, she used to make something she called “Thanksgiving Soup”. It had all the things that you would have in a thanksgiving meal (turkey, yams, etc.) and was topped with cranberry stuffing and cheese. She would bake it until the cheese melted. I don’t know if this was her own recipe or if it really exists somewhere out there. Has anyone else ever had this and, if so, do you have the recipe?
Allen
Before my grandmother passed, she used to make something she called “Thanksgiving Soup”. It had all the things that you would have in a thanksgiving meal (turkey, yams, etc.) and was topped with cranberry stuffing and cheese. She would bake it until the cheese melted. I don’t know if this was her own recipe or if it really exists somewhere out there. Has anyone else ever had this and, if so, do you have the recipe?
Allen
Joy
Sounds like her own recipe. Send it to me, if you find it! My dad made this:
Turkey carcass (makes a very rich broth)
chicken broth and/or water
celery stalks
1 c. stuffing
cut up carrots
bay leaf
salt
pepper
1 T. garlic powder
can green beans
white rice, cooked
Boil the turkey carcass (what’s left) in a LARGE pot with about 2 QTs water, 5 cans broth for about 4 hours or until meat falls off the bone. Bone the rest. (carefully watch for little bones left in the broth), put the meat back into the pot. Add the other ingredients and cook on medium low for about 2-3 hours until celery and carrots are tender. YUMMY..over rice. (You can add what ever veggies you ate on Thanksgiving)
Sue
thanksgiving soup
the link below is a start ,this had to be your grannys own made up thing ,,back then they never tossed anything out and she probably just came up with somthing they liked ,,,so if you know how the things were made that she cooked for dinner like the cranberry dressing ectt you might have to try a few times to get it right ,,best thing to do is go threw and write down everything you can remember was a trididtional mael at her house ,,then remember everything you can about what was in the soup and you will get there!!! the secons link is for cranberry stuffing
1 cup chopped celery
1/2 cup chopped onion
1/4 cup margarine or butter
1 teaspoon dried rubbed sage
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
6 cups dry bread cubes
1/2 cup chopped pecans
1/2 cup dried cranberries
1/2 cup chicken broth
1 6- to 8-pound turkey
1 to 2 tablespoons chicken broth (optional)
1 teaspoon cooking oil
Directions
1. For stuffing, cook celery and onion in margarine or butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme, and pepper. Place dry bread cubes in a mixing bowl. Add celery mixture, pecans, and cranberries. Add 1/2 cup chicken broth, tossing to moisten.
2. Release turkey legs from leg clamp or band of skin crossing the tail. If desired, remove leg clamp from body cavity. Rinse turkey inside and out; drain and pat dry with paper towels. Just before roasting, spoon some stuffing into neck cavity. Pull neck skin over stuffing; fasten to back with a short skewer.
3. Loosely spoon stuffing into body cavity (no more than 3/4 cup stuffing per pound of turkey.) Do not pack stuffing tightly, or it will not get hot enough by the time the turkey is cooked. (Transfer any remaining stuffing to a casserole, adding the 1 to 2 tablespoons chicken broth, if desired, for additional moistness; cover and chill casserole.) Tuck legs under band of skin or reset into leg clamp. If leg clamp has been removed, tie legs together with string. Twist wing tips under back.
4. Place stuffed turkey, breast side up, on rack in a shallow roasting pan. Brush with cooking oil. Insert a meat thermometer into the center of an inside thigh muscle so the bulb does not touch bone. Cover turkey loosely with foil, leaving some space between the bird and the foil. Press foil over legs and neck.
5. Roast in a 325 degree F oven for 3 to 3-1/2 hours or until thermometer registers 180 degree F and juices run clear. The center of the stuffing should be at least 165 degree F. Add covered casserole of stuffing during the last 30 to 45 minutes of roasting. If desired, during roasting, baste the turkey occasionally with drippings. Remove the foil the last 30 to 45 minutes to let the bird brown.
this one i found looks close but not so it might help with ideas
INGREDIENTS
3 tablespoons butter
2 tablespoons all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
2 tablespoons butter
1 cup finely crushed herb-seasoned dry bread stuffing mix
1 cup cooked, diced turkey meat
1 cup shredded Cheddar cheese
2 cups leftover mashed potatoes
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
Bake 45 minutes in the preheated oven.
Greg
Your Grandmother sounds like an uniquely innovative cook (bless her sweet soul!!!) .
I’ve never had, or made what you’ve described, but this is a recipe that I’ve made several times. It usually turns out different every time since I make it with whatever Thanksgiving leftovers there may be.
EAT-UP THE LEFTOVERS SOUP
7 1/2 cups (about 7 14.5 oz cans) chicken broth
1 cup diced onion
3/4 cup chopped celery
1/2 cup bell pepper (green or red or both)
1 clove minced garlic
salt and pepper to taste
2 cups diced turkey, approximately 1 1/2 to 2 pounds
3 cups leftover dressing (or store-bought dressing mix)
1-2 Cups Cut up Yams
cranberry sauce
Heat 1 to 2 tbsps. of vegetable oil in soup pot. Saute onion, celery, pepper, garlic, salt and pepper for several minutes or until tender. Add chicken broth to the pot and bring to a boil for several minutes. Add turkey and continue to boil for five more minutes. Add half of dressing mix, then continue to add by the handful until desired thickness is achieved. Add cut up yams and heat through.
Serve soup immediately with some cranberry sauce on top.
I hope you find what you’re looking for and I hope this helps!
Good luck!