Recipe(tried): Turkey Soup with Stuffing Balls, Cranberry Muffins

Hello Everyone!

The weather is nice and cold outside which is perfect for soup. With all the leftovers on hand, this should be easy. I will make enough for both of us, some to take to Mom and some to give away to neighbors.

Tomorrow I am planning on making a Turkey Shepherd's Pie. I love the idea of a pie shell layered with a bed of stuffing followed with turkey meat and corn and peas and gravy and topped with mashed garlic potatoes. I will serve that with some leftover cranberry sauce and some rolls. Yummmmm!!!

I have been on the computer this morning exchanging mail with my good friends Barbara and Nan...seems everyone I know is looking for cookie recipes for cookie tins and exchanges. Later on I will be pricing the things for my garage sale on Saturday. I can't wait to clear this room and the garage out!

Here are the recipes for tonight's meal.

Happy Cooking! Gina

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TURKEY SOUP WITH STUFFING BALLS

FOR THE STOCK:
1 turkey carcass
3 quarts water
1 onion, peeled and diced into medium chunks
3 garlic gloves, minced
3 tsp. chicken bouillon (I use Superior Touch Better Than Bouillon, found at Publix)
1 tsp. lemon-pepper seasoning
1 tsp. oregano
1 tsp. thyme
1/4 tsp. Bell's Seasoning
1 small sprig rosemary
1 bay leaf
FOR THE STUFFING BALLS:
leftover stuffing
FOR THE SOUP:
3 cups diced medium size turkey
1 cup sliced carrots
1 cup sliced celery
1 cup sliced mushrooms
1 cup egg noodles
2 Tbsp. freshly chopped parsley

TO PREPARE THE STOCK:
Add all the ingredients for the stock to a large soup pot. Cook over medium high heat. Let the meat fall off the carcass.

Remove carcass from pot and pick off any meat. Throw carcass away, return meat to pot. Remove the bay leaf and large onion chunks. Add turkey meat that you chopped up.

TO PREPARE THE STUFFING BALLS:
If you have leftover stuffing like I do, scoop up 1/3 cup of stuffing and form into little balls. Set aside.

TO PREPARE THE SOUP:
At this point, add carrots, celery, and mushrooms to the stock and cook for 10 minutes or until tender.

Add the noodles and cook until tender.

Add parsley and stuffing balls and cook for another 5 minutes. Adjust the seasonings if needed.

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CRANBERRY MUFFINS
Source: Cranberry Corners' Christmas Cookbook
Makes 12

1 1/4 cups sugar (I use Splenda)
1/4 cup butter or margarine, softened
2 eggs
1/2 cup milk
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 cups cranberries, coarsely chopped

Heat oven to 350 degrees F.

In a bowl, cream sugar and butter. Add eggs, one at a time, and beat after each addition.

In another bowl, sift the dry ingredients, add alternately with milked to the creamed sugar mixture. Stir in chopped berries. Spoon into 12 paper-lined 2 1/2-inch muffin tins, filling 3/4 full.

Bake 25-30 minutes.