Recipe(tried): Turkey Vegetable Soup and Pumpkin Apple Streusel Muffins....

Good Morning Everyone!

Here's a great way to turn the turkey carcass you have saved into a super tasting soup! Sometimes the carcass will hold onto some of the stuffing and this thickens up the soup as well as give it superb flavoring. I always throw in the wings and the thighs as these have flavor as well.

Have a great Sunday relaxing!! Gina

Turkey Soup Base:

2 T. olive oil
1 medium onion, chopped
1 med. carrot, chopped
1 celery rib, chopped with leaves
1 turkey carcass, chopped into large pieces
wings and thighs
2 parsley sprigs
2 garlic cloves
1/2 t. dried thyme
1 t. Italian seasonings
1 bay leaf
1 t. salt
1/4 t. black pepper

In a large soup pot, heat up the oil and throw in the onion, carrot and celery, saute til softened and onion is beginning to golden. Add the turkey carcass and the thighs and wings. Pour in cold water (about 3 quarts will do) to cover the carcass up. Bring to a boil over high heat and skim off any foam that rises.

Add the seasonings and garlic cloves and simmer uncovered for at least 2-3 hours. Remember to add additional water if the carcass becomes uncovered.

Strain the soup base thru a colander annd discard all solids. Let it stand for about 7 minutes and skim off any fat that comes to the surface. This soup base can be frozen up to 3 months if you don't want to make soup that day.

To Make the Soup:

2 T. butter
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 garlic cloves, minced
Soup Base
2 T. chopped fresh parsley
4 c. bite sized turkey meat
8 oz. egg noodles
salt and pepper to taste

In a large soup pot, melt the butter and add the onions, carrots, celery and garlic. Cover and cook stirring occasionally until the onions are golden. Add the soup base and parsley and bring to a boil. Reduce heat to low and simmer til veggies are tender about 1 hour. Add the noodles during the last 10 minutes. During the last 5 minutes, stir in the turkey meat. Season to taste with salt and pepper. This soup can be frozen for up to 3 months.

Pumpkin Apple Streusel Muffins
Servings: 18

Ingredients:
2-1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple

2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1 tablespoon and 1 teaspoon butter

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.