Williamsburgturkeysoup Recipes

WILLIAMSBURG INN TURKEY SOUP

Steps:

• In a large stock pot cook turkey carcass with water to make 3 quarts stock. Remove bones; set meat aside. Strain stock; set aside.
• In a large saucepan, combine the onions, celery, carrots, rice and 1 qt. of stock. Cook for 20 minutes; set aside.
• In a saucepan, melt butter. Blend in flour and heat until bubbly. Add half and half, milk and remaining 2 quarts stock to butter and flour mixture. Cook and stir until bubbly. Stir in reserved vegetable mixture, turkey and salt and pepper. Heat until warmed through. Serve. Also freezes well.

WILLIAMSBURG INN TURKEY SOUP

Steps:

• In large kettle, cook turkey carcass with water to make 3-qt. stock. Remove bones; reserve meat for soup. Strain stock; set aside. In a large saucepan, combine the onions, celery, carrots, rice and 1 qt. of stock. Cook for 20 minutes; set aside. , In a large soup kettle, melt butter. Stir in flour until smooth. Add cream and remaining 2-qts. stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the reserved turkey and vegetable mixture. Season with salt and pepper. Heat through.

WILLIAMSBURG INN TURKEY SOUP

Steps:

• In large kettle, cook turkey carcass with water to make 3 quarts of stock.
• Remove bones; reserve meat.
• Strain stock and set aside.
• In a saucepan, combine onions, celery, carrots, rice and 1 qt of the stock.
• Bring to a boil.
• Reduce heat; cover and cook for 20 mins; set aside.
• In a large soup kettle, melt butter.
• Blend in flour and heat until bubbly.
• Add half& half and remaining stock; cook and stir until bubbly.
• Stir in reserved vegetable mixture, turkey meat and seasonings to taste.
• Heat slowly to serving temperature.

WILLIAMSBURG TURKEY SOUP

Steps:

• Place turkey carcass and water in Dutch oven; bring to a boil. Cover, reduce heat, simmer 1 hour.
• Remove carcass and pick off meat. Broth should measure 3 quarts.
• Heat butter in Dutch oven; add flour and cook over medium heat stirring constantly 5 minutes.
• Stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring often.
• Add broth, turkey, rice, salt and pepper; bring to a boil. Cover, reduce heat. Simmer 20 minutes.
• Add half and half. Heat through.

WILLIAMSBURG WRAPPLES

Steps:

• First, make the crust: In a medium bowl, whisk together the flour, salt, and sugar until well combined. Sprinkle the butter cubes on top and use your fingers to work them in by rubbing your thumb against your fingertips, smearing the butter as you do. Stop when the mixture looks like wet sand with some pea-sized bits of butter remaining (try to work quickly so the butter doesn't melt). Sprinkle 1/4 cup ice water on top and stir with a fork until the dough just begins to come together. If needed, add more ice water, one tablespoon at a time. Turn the dough out onto a lightly floured surface and knead just until smooth-three times should do it. Gather the dough into a ball, then divide in half and press each piece into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Meanwhile, in a medium bowl, combine apple slices, sugar, lemon juice and zest, and cinnamon. Stir well, then let sit at room temperature until the dough is chilled.
• Preheat the oven to 400 degrees F and set a rack to the middle position. Remove the first disk of dough from the refrigerator. On a floured surface, roll out into a rectangle about 16 inches wide, 12 inches long, and 1/8 inch thick (if the dough becomes soft or sticky at any point during this process, put it in the freezer for 10 minutes). Cut the dough from top to bottom into four strips, each about 4 inches wide.
• Now, roll up the wrapples. You're basically making a jelly roll, only with apples as the filling. Lay four apple slices on the pastry about 4 inches from the bottom of the first strip. Overlap them like shingles. Use your bench scraper to help you fold the bottom 4 inches of dough up over the apples. Layer a few more apple slices just above the seam, then fold the dough over those slices, creating a roll. Repeat once more until you reach the top of the strip. Press the seam to seal the packet, then refrigerate uncovered. Repeat with remaining strips, then repeat with second disk of dough. You should have eight packets in all.
• Arrange the packets on an ungreased baking sheet, put them in the oven, and immediately reduce the heat to 350 degrees F. Bake until golden brown, 30 to 35 minutes. Meanwhile, combine the confectioners' sugar with 2 tablespoons water and stir until smooth. Remove the wrapples from the oven, transfer to a wire cooling rack set over a baking sheet, cool to room temperature, and drizzle with the sugar glaze.

WILLIAMSBURG TURKEY SOUP

Steps:

• Place turkey carcass or chicken in water in large Dutch oven; bring to a boil. Cover, reduce heat, and simmer one hour. Remove from broth and pick meat from bones. Set broth and meat aside. Measure broth; add water, if necessary, to measure 3 quarts. Heat butter in Dutch oven; add flour and cook over medium heat, stirring constantly for 5 minutes. (Roux will be a very light color.) Stir onions, carrots, and celery into roux; cook over medium heat for 10 minutes, stirring often. Add broth, turkey or chicken, rice, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until rice is tender. Add half-and-half, and cook until thoroughly heated.