Christmas Dinner Soup Modified By Twissis Recipes

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CHRISTMAS DINNER SOUP - MODIFIED BY TWISSIS



Christmas Dinner Soup - Modified by Twissis image

This recipe from the New Covent Garden Food Co new book "Soup for all Seasons" is a twist on traditional turkey leftovers. It stars your leftovers in a lightly creamed soup that I modified to be a bit more hearty than the original by increasing the amt of stuffing & turkey. It also features the stuffing as meatballs for another twist. I saw it in the IcelandAir magazine on the plane as we were flying home from the US a few dys ago & was impatient to share it w/you. I hope you enjoy it as much as we do.

Provided by twissis

Categories     Poultry

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

400 g prepared stuffing
30 g dried cranberries
25 g butter
1 leek (finely sliced)
1 stalk celery (finely chopped)
1 small onion (finely chopped)
750 ml chicken stock
1 bay leaf
fresh thyme sprig
150 ml single cream
400 g cooked turkey (diced)
salt
fresh ground black pepper

Steps:

  • Preheat oven to 190°C.
  • Roll the stuffing into 24 balls & cook in the oven for approx 20 min, till golden brown. Remove & set aside.
  • While the stuffing balls are cooking, soak the dried cranberries in boiling water for 15 min, drain & set aside.
  • Melt the butter in a pan. Add the leek, celery & onion. Cook for 5 min or till softened.
  • Add the stock, bay leaf & thyme. Cover & simmer for 20 min till the veggies are tender. Remove the herbs & discard.
  • Use your stick blender or food processor to blend the stock mixture till smooth.
  • Return the blended mixture to the pan. Add the cream, turkey & cranberries & season w/salt & pepper to your taste preferences.
  • Reheat GENTLY for 10 min, stirring occ.
  • To Serve: Place 3-4 stuffing "meatballs" in ea of 6-8 soup bowls, ladle the soup over them & serve immediately.
  • NOTE: Try not to omit the dried cranberries as they really add such a flavor dimension to this soup. I actually added more than the recipe suggested & was glad I did.

Nutrition Facts : Calories 371.4, Fat 18.6, SaturatedFat 7.7, Cholesterol 79.2, Sodium 632.2, Carbohydrate 23.9, Fiber 2.7, Sugar 4.8, Protein 26

JENNIE'S CHRISTMAS PASTA



Jennie's Christmas Pasta image

This is a delicious recipe and very quick and easy to make. I don't actually eat it on Christmas day (we're traditional turkey people)...but it always reminds me of Christmas time with it's red and green colors. For some reason - making this always cheers up my day! Hope it does the same for you. Enjoy!

Provided by Jennibear

Categories     One Dish Meal

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (16 ounce) box farfalle pasta (I use the bows, but you can use any kind of pasta)
3 cups broccoli florets (cut into bite size pieces)
1 (7 ounce) jar roasted red peppers (cut into bite size pieces)
1 teaspoon Italian spices
8 tablespoons butter (1 stick)
1 tablespoon minced garlic
salt and pepper
1/2 cup parmesan cheese (grated or shredded)

Steps:

  • Prepare pasta according to package directions. (Remember to heavily salt the water!)
  • Meanwhile, melt the butter in a sauce pan and add the garlic, seasonings and roasted red peppers.
  • Add the broccoli florets to the boiling pasta water during the last 3 minutes of cooking. Drain.
  • Pour garlic butter sauce over the pasta and broccoli.
  • Stir and top with parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 471.6, Fat 19.1, SaturatedFat 11.4, Cholesterol 48, Sodium 702.9, Carbohydrate 60.7, Fiber 2.9, Sugar 1.4, Protein 14.7

TURNIP, HONEY & ROASTED GARLIC SOUP



Turnip, Honey & Roasted Garlic Soup image

This is one of my favorite recipe from the UK brand of soup 'The Covent Garden Soup Co'. They are sold in cartons in the chilled section over there, and I used to literally live off them when I was in London! The roasted garlic in this recipe marries the turnip perfectly -- it's worth the extra effort and can be roasted in the oven up to a few days in advance (whenever you have the oven going). Enjoy on a cold winter evening...

Provided by Sunshine_Celine

Categories     European

Time 1h45m

Yield 1 pot of soup, 4 serving(s)

Number Of Ingredients 10

1 ounce butter
1 medium onion, diced
3 medium carrots, diced
2 medium potatoes, diced
10 1/2 ounces turnips, diced
1 celery rib, diced
3 cups chicken stock
6 garlic cloves, roasted in skin in the over still soft
4 teaspoons honey
salt & pepper

Steps:

  • Melt butter in pot, add onions and cook gently for 10 min without coloring.
  • Add carrots, potatoes, turnips, celery and stock to the pot. Bring to a boil, cover and simmer gently for 1 hour.
  • Remove from stove and blend until smooth, return to the pot.
  • Squeeze the roasted garlic from the skins, mash into a pulp and add to the soup with the honey.
  • Season to taste and serve.

Nutrition Facts : Calories 278.1, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.6, Sodium 396.3, Carbohydrate 44.4, Fiber 5.6, Sugar 15.7, Protein 8.5

FRENCH TURNIPS (SWEDE OR RUTABAGA)



French Turnips (Swede or Rutabaga) image

This is a traditional Christmas dinner side dish for our family. Make sure that you use rutabaga instead of the white turnips

Provided by Allyoop

Categories     Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

2 cups of mashed turnips (rutabaga)
1 egg
2 tablespoons unsalted butter
1/8 teaspoon savory
salt and pepper
3 tablespoons flour
3 tablespoons unsalted butter
1 cup milk
1/2 cup of grated cheese

Steps:

  • Blend together the mashed turnip, egg, butter, savory, salt and pepper.
  • Stir well.
  • Place in a butter baking dish.
  • Top with a thick white sauce made with the butter flour and milk.
  • Sprinkle on the grated cheese.
  • Bake in 400 degree oven for 25 minutes.

CHRISTMAS TORTELLINI SOUP



Christmas Tortellini Soup image

To warm up, try this recipe for a delicious Christmas soup. It is so easy to make and will make be a hit with friends and family.-Taste of Home Cooking School, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 11

2 tablespoons olive oil
2 ounces pancetta or bacon, finely diced
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (49-1/2 ounces) chicken broth
2 teaspoons Italian seasoning
9 ounces cheese tortellini
1 can (28 ounces) crushed tomatoes in puree
8 ounces fresh spinach, rinsed, stemmed and chopped
Salt and pepper to taste
1 cup freshly grated Parmesan cheese

Steps:

  • Heat the olive oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add chopped onions; cook 3-4 minutes or until soft. Add garlic; cook 1 minute longer. Add chicken broth and Italian seasoning. Bring to a boil, and simmer for 5 minutes., Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes; simmer for 5 minutes longer. Add spinach; cook until spinach is wilted. Season with salt and pepper. Garnish with Parmesan cheese.

Nutrition Facts :

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