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When we were growing up one of our favorite parts of any holiday meal was the inevitable soup we knew that my mother would be making in the days following.
We would have a nice meal on the first day, perhaps leftovers on the second, sandwiches and then on about the third day my mother would put the bones in a pot on the stove and we knew we were in for a real treat!
At Thanksgiving and Christmas it would be a nice pot of turkey soup. Roast Ham at New Years and Easter meant we would be having our favorite French Canadian Pea Soup.
Sometimes if it was a roast beef we would end up with beef and vegetable. We were not picky. My mom made great soup and we were happy to have a bowl of it set before us no matter what kind it was!
My mother was the best soup maker and I learned all that I know about making soup from watching her. As adults when we went home for a visit we knew that mom would always have a big ice cream container of her homemade soup waiting for us in the deep freeze!
Mom has been gone from us for almost three years now and there is not a day goes by but what I don't think of her multiple times. When I am feeling poorly I long for a bowl of her homemade soup.
It was indeed good medicine and made all of your troubles seem smaller and insignificant, and chased away all the sniffles. Homemade soup to me is just like one of my mother's hugs in a bowl.
Having a bunch of leftover turkey bones made me want to make a big pot of homemade turkey soup. Although this recipe makes a lot, that is not a problem. It freezes very well and who can't use a container of homemade soup in the freezer to take out as a pick-me-up or a hug when you need one!
WHAT YOU NEED TO MAKE TURKEY CARCASS SOUP
Nothing too extravagant. Simple ordinary every day ingredients.
- a spent turkey carcass with plenty of meat clinging to the bones (if you don't have a lot of meat left on it add a chicken leg or two)
- a few chicken bullion cubes (not necessary but they add additional flavor)
- onions, celery
- carrots
- cabbage
- rutabaga (swede)
- a can of chopped tomatoes
- Worcestershire Sauce
- a variety of herbs and seasonings
- pearl barley
- split peas (optional but nice)
HOW TO MAKE TURKEY CARCASS SOUP
Its really simple really. If your turkey carcass is rather on the large side, break it up into smaller pieces. Pop it into a saucepan along and cover it with water. Bring to the boil.
Once you have brought it to the boil, reduce to a simmer and add the bullion cubes if using. Leave this to simmer for about an hour or so at which time any meat left on the carcass will be falling off and the broth should be really fragrant.
You need to carefully remove your bones from the broth now. They will be hot. Remove and set aside, then strain the broth in the saucepan into a clean saucepan through a sieve. This will remove any solids that you might have missed.
Pick all of the meat from the bones, dice and return it to the pan with the broth. Bring back to the boil and then add the remaining ingredients.
Reduce to a simmer and cook, covered, for a further hour until all of the vegetables are tender and the barley and spit peas have cooked. Taste and adjust the seasoning as required. Discard the bay leaf.
That's basically it. Your soup is done and ready to eat. We love it with crackers in our house. Mom always let us put butter on our crackers.
There was probably more butter than cracker! That's one thing my mom always used and that was real butter. We never had margarine. It was one of her little extravagances.
And she never minded us spreading it thickly onto our bread or crackers. Dad always used to say to us, "Would you like more bread with that butter?" But we kept slathering it on anyways.
To this day I love butter. It is a weakness of mine and will probably kill me in the end, but I will die with a smile on my buttery lips!! 😄
I really hope that you have saved your turkey carcass and that you will give this tasty soup a go. When I worked at the Manor they always wanted me to make soup with the carcass and also with chicken carcasses after a roast chicken.
They loved my soup. I guess I inherited my mother's talent for making a great pot of soup! (Amongst other things.) Enjoy!!
Turkey Carcass Soup
Yield: 12
Prep time: 45 MinCook time: 2 HourTotal time: 2 H & 45 M
This delicious soup makes a fair amount, but it freezes really well. I enjoy it on the day and then freeze it in two serving sized containers to enjoy at another time.
Ingredients
- 1 turkey carcass
- 4 quarts (4 liters) water
- 3 chicken bullion cubes
- 1 small rutabaga, peeled and diced
- 4 large carrots, peeled and sliced
- 2 stalks celery, trimmed and diced
- 1 large onion, peeled and diced
- 1 ½ cups coarsely shredded cabbage
- 1 14 ounce/400g can diced tomatoes, undrained
- ½ cup (93g) uncooked pearl barley
- 1/4 cup (50g) of split peas
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 bay leaf
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon paprika
- ¼ teaspoon poultry seasoning
- 1 pinch dried thyme
Instructions
- Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, add the bullion cubes reduce heat to a simmer, and cook the turkey frame until any meat remaining falls off the bones, about 1 hour.
- Carefully remove the turkey carcass. Remove and chop any remaining meat from the carcass and discard the bones.
- Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey. Bring to the boil.
- Reduce to a simmer and stir in the rutabaga, carrots, split peas, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour.
- Taste and adjust seasoning as required. Remove and discard the bay leaf. Serve hot, ladled into heated soup bowls with some crackers or crusty bread on the side.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
There are more than a few things that my family loves to eat, flavors that we find impossible to resist and favorite dishes.
We all LOVE Fish & Chips for instance. Its not something we would only ever rarely cook at home so when we go out to eat, even ensemble, every one of us will order Fish & Chips! Its a given.
And any time we try to break from tradition, we are hugely disappointed and wishing we had gotten the Fish & Chips! Its like a sickness with us. Must have Fish & Chips.
Other things we absolutely love are cabbage rolls, wieners in any way shape or form, mom's homemade baked beans.
Then there is the pizza from my cousins restaurant, mom's ham and pea soup, blueberry pie, savory pies, chicken wings, and absolutely anything made or flavored with lemon!
Yes, we have our firm favorites when it comes to what we like to eat.
This Lemon Biscuit Pudding is a real favorite and at the top of the list when it comes to easy lemon desserts.
Dessert was not something we had very often when we were children. Occasionally mom would make a lemon or an apple pie. Basically desserts were reserved for special occasions and holidays.
Lemon Biscuit Pudding was one of the rare exceptions. Quick and easy to make, and oh so delicious! It is a real comfort dessert.
It is not a pudding in the sense of the North American idea of a pudding. It is more like a British pudding.
Its basically lemon biscuits partially baked, and then topped with a lemon custard and baked again. Simple and lush.
I have downsized this recipe today to feed only two to three people, but will be happy to share the amounts for a larger recipe with anyone who asks.
Lemon! Biscuits! Custard! Count me in, especially if you serve it warm with lashings of cream spooned over top, or a scoop of vanilla ice cream!!
This might be simple, but the flavors are anything but simple. This is one very lush and delicious dessert! Simple ingredients done incredibly well.
WHAT YOU NEED TO MAKE LEMON BISCUIT PUDDING
Nothing extravagant, unless you consider lemon zest extravagant, and I guess there are times during the year when it might be considered so.
- plain all purpose flour
- granulated sugar
- baking powder
- vegetable shortening (or butter if you are so inclined)
- salt
- milk
- finely grated lemon zest
- whole milk
- whipping cream
- egg
So nothing fantastically outlandish. You will need the lemon zest of approximately 2 large lemons and not the juice.
The good news is your lemons will not go to waste. You can freeze them, or the juice. To freeze the lemons themselves, simply slice or halve and place into zip lock baggies.
They will keep for up to three months. and you can use them for anything cooked, or drinks.
To freeze the juice, squeeze and pour into ice cube trays. Freeze until solid and then pop out into a zip lock baggie and return to the freezer.
Most ice cube trays hold at the very least a teaspoon and at best a tablespoon. Once frozen you have premeasured lemon juice ready to use at a moments notice!
Just thaw and use as you would fresh lemon juice. Or if you are cooking with it (ie. sauces, etc.) just throw it in frozen. It will soon thaw out.
HOW TO MAKE LEMON BISCUIT PUDDING
You start by making a very simple biscuit dough. Just whisk the flour, baking powder, salt and some sugar together in a bowl.
Into this you drop some white vegetable shortening. If you want you can use butter instead. Its actually very good made with butter. (Just saying) Richer.
You will need to rub/cut the shortening/butter into the flour mixture until it resembles coarse bread crumbs. Stir in some lemon zest.
Some milk is stirred in and then the mixture it dropped into a buttered baking dish. Make sure your dough has a droppable consistency.
If you think it is too dry, add a bit more milk.
Some additional sugar is sprinkled over top before popping the dish into a hot oven, where it bakes until it is beginning to turn golden brown.
While it is baking, you will need to mix together the custard mixture. Its a simple mixture really.
Just measure everything for the custard into a small bowl and whisk it all together with a small wire whisk or a fork.
To measure the egg, I beat the whole egg together and then just weigh it (easiest) or simply pour in half of what you end up with. You could use just the yolk, but by beating it together you get a bit of each the yolk and the white.
Once the biscuits have browned a bit and risen, you remove them from the oven and turn the oven down to a moderate temperature.
You then pour the custard over top and return it to the oven where it needs to bake for a further 20 minutes or so.
It is done when the pudding is set, golden brown and a knife inserted in the center comes out clean. Easy peasy.
This is best spooned into bowls and served warm, with lashings of cream to pour over top or a with a scoop of vanilla ice cream placed on top of each serving.
You can also vary this by stirring some dried cranberries into the pudding mixture before you pour it over top of the hot biscuits.
Raisins are also very nice.
I love homey, comforting desserts like this. Grandmotherly. Home style. Nothing fancy, but incredibly satisfying.
I really hope that you will be inspired to want to try this out for yourself, and like I said, if you want to make it for a larger crowd, just let me know and I will give you the amounts to serve six people.
In the meantime, enjoy!
Lemon Biscuit Pudding
Yield: 2-3
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Such a simple thing and yet incredibly delicious. You can add dried cranberries if you wish. Beautiful lemon flavors and delicious served warm with lashings of cream poured over top!
Ingredients
For the biscuits:
- 3/4 cup (105g) flour
- 1/8 tsp salt
- 1 1/2 tsp baking powder
- 1 TBS sugar plus 3/4 tsp to sprinkle
- 2 TBS vegetable shortening
- 1/2 tsp finely grated lemon zest
- 1/4 cup (60ml) whole milk
For the pudding:
- 1/4 cup (60ml) whole milk
- 1/4 cup (60ml) whipping cream
- 1/2 TBS finely grated lemon zest
- 1/2 large free range egg (about 1 1/2 TBS or 25g)
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Butter a small baking dish (1 quart) well.
- In a medium bowl, whisk together the flour, baking powder, 1 TBS sugar, and salt. Drop in the shortening and cut it in until the mixture resembles coarse bread crumbs, using a pastry blender. Stir in the lemon zest and the milk. Drop by spoonsful into the baking dish. (About 4 equal sized dollops) Sprinkle evenly with the 3/4 tsp of sugar.
- Bake for 8 to 10 minutes until golden brown.
- Beat all of the pudding ingredients together in a bowl with a wire whisk until well combined.
- Reduce the oven temperature to 350*F/180*C/ gas mark 4.
- Pour the pudding over the hot biscuit mixture. Return to the oven and make for 18 to 20 minutes until the pudding is set ad a knife inserted in the center comes out clean.
- Serve warm, spooned into bowls, with cream on the side for pouring over top. Vanilla Ice Cream is also good with this dessert.
It's a cold, wet, rainy day out there today. Not fit for man nor beast. It could always be worse however as it could be snowing.
My brother posted a photo of his backyard on FB this morning and in Ottawa, it was snowing. I am not sure I am ready for that. I haven't even bought myself a snow scraper yet. (Not to self, buy snow scraper.)
This is a comfort food kind of a day. When I think of comfort food, several things come to mind. First, potatoes. Second cabbage. Third onions.
This simple dish of fried cabbage and potatoes has all three of those things. It's quite simply delicious as well. I could eat a whole pan of just this and nothing else and be very, very happy.
I adapted the recipe from one which I found in this cookbook. Written by blogger Parish Ritchie (Life with the Crusts Off) I have it on my kindle.
I love church cookbooks. I had several of them, but of course they got left behind. Church potluck suppers are always some of the best functions to attend.
People always tend to bring their very best potluck dishes to church potlucks. They are a point of pride.
The best ones I enjoyed of all time were held in a small country church that I used to attend in French Lake, New Brunswick. The tables in that church basement used to groan under the weight of an abundance of delicious food.
That little Baptist church was filled with lots of "good cookers" as my friend Debbie would say!
You never came away from one of their get-togethers hungry. Dishes just like this one of the many on offer. Along with the companionship and fellowship of some very nice and caring people.
I adore cabbage and I adore potatoes. They are two of my most favorite vegetables. Combine them both and I am in comfort food heaven!
This is a simple side dish that goes well with just about anything. If you are a vegetarian, it makes a delicious main dish, especially if you serve it with a nice square of cornbread on the side!
WHAT DO YOU NEED TO MAKE FRIED CABBAGE AND POTATOES
Very simple ingredients, that's what!
- butter (I use regular butter in most of my cooking)
- onions (just ordinary brown skinned cooking)
- potatoes (any potato will do, peel or not as you prefer)
- cabbage (I used the everyday cabbage or white cabbage as it is known in the UK)
- salt, pepper
- water or chicken stock (note if using stock, you may not need as much salt)
They offer what is called Stew Packs in the shops here. I think they also did the in the UK. I find them to be a great economy.
Included in the pack will be a cabbage, a few turnips or rutabagas, some carrots, an onion or two and some parsnips.
=
All ingredients that I can easily use if not in a stew, then on their own and it always works out a lot cheaper for me to buy them in a pack like this rather than in individual lots.
There is also far less waste for me. As the only resident in my household, it only makes sense to buy things in smaller quantities. These stew packs work perfectly for me.
HOW TO MAKE FRIED CABBAGE AND POTATOES
It's not hard to make really. You need to begin by peeling your potatoes and onion. You don't need to peel the potatoes if you don't want to, but I did.
I cut my onion in half horizontally and then cut it into thin slices crosswise (half-moons). I did the same with my potatoes.
Melt your butter until it begins to foam and add your onions. You need to cook these, stirring occasionally, over a moderate heat until they begin to soften and then throw in your potatoes.
No need to cook the potatoes first. I was a bit surprised at this because I usually cook my potatoes first when I am going to fry them, but today I threw caution to the wind and just went with the flow!
While the potatoes and onions are cooking, prep your cabbage. Cut it in half and then remove the core. Then cut it into thin wedges and chop them across into smaller pieces. Perfectly bite sized.
Once your potatoes have softened and they have started to brown, along with the onions, scoop them out into a bowl using a slotted spoon and set them aside, keeping them warm.
Add the cabbage to the dish, turning to coat it in any pan drippings and add your water or stock. Cover and then just let the cabbage steam until it is beautifully tender.
True confession here, I always add a pinch of sugar when I am cooking cabbage It takes away any bitterness.
Once your cabbage is tender, remove the cover and allow any liquid to evaporate. Season to taste with some salt and black pepper and toss the potatoes and onions back into the pan, carefully combining everything evenly.
Oh my, my, my . . . a quick heat through and your dish is ready to go!
If you are a person who dislikes the smell of cabbage cooking, light a candle. I, personally, do not mind the smell. It is a smell I love.
Anyways, this is true comfort food. Hearty, filling, delicious. You could add bacon to it if you wanted to of scraps of ham, and yes, cornbread goes wonderfully.
Enjoy!!
Fried Cabbage and Potatoes
Yield: 2
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This is a fabulously tasty dish. Simple to make, using simple ingredients. I downsized the original to feed two but if you want to feed four see measurements in brackets.
Ingredients
- 2 TBS butter (4)
- 1 small onion, peeled and thinly sliced (1 medium onion)
- 2 potatoes, peeled and thinly sliced (4 potatoes)
- 1/2 small head of cabbage, cored and chopped (1 full head)
- salt and black pepper to taste
- water or chicken stock
Instructions
- Melt the butter in a skillet over medium high heat until it starts to foam. Add the onions, cook and stir for 5 to 8 minutes. Stir in the potatoes.
- Cook, stirring occasionally, until the potatoes and onions are cooked through and beginning to brown. Remove to a bowl and keep warm.
- Add the cabbage to the skillet. Season with some salt and pepper and add 1/4 cup (60ml) water or chicken stock. Cover and cook until the cabbage is tender (about 20 minutes). Keep an eye on it and stir it every so often.
- Uncover and turn up the heat to evaporate any water/stock which may remain in the pan. Return the onions and potatoes to the pan and toss everything together to combine.
- Heat through. Taste and adjust seasoning as required.
- Serve hot.
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