Sunday, November 22, 2015

Thanksgiving Dinner Soup

I caught a cold from a coworker who swore it was just allergies.  Liar.  I'm hoping it's less severe because I had a flu shot a few weeks ago.

I was going to roast up the Halloween pumpkin this week anyway and decided to make the purée into soup.  While I was at it, putting in ground turkey meatballs sounded like a good idea, and at some point this turned into a Thanksgiving menu in a soup bowl.  Food Network had a similar recipe with shredded leftover turkey and making dumplings out of stuffing, but didn't have the pumpkin.  I decided that the stuffing would get too gooey for subsequent days and opted for croutons, aka stale bread.  Dropping them onto the hot soup would soften them into a stuffing-like consistency.  Since I'm not hosting this year, I don't have any of the crispy onions in the pantry, but those would also make an excellent garnish.

I still can't get iPhoto to work, but I remembered that I do have an old laptop in a drawer with a working version.  So I can do the blog on the one with the dead battery (plug only, totally defeating the purpose of a laptop) and everything else on the faster machine.  I'm going to print my camera tomorrow.  It has nine months of photos on it.  At least I will have hard copies.  Technology can fail or become obsolete, but a physical copy endures.

*2 cans pumpkin purée or one 3-lb pumpkin roasted, peeled, seeded, and puréed
1 lb ground turkey
2 C cut green beans ( I did frozen)
*1/2 C diced onion
1 Tb olive oil
1 qt low-sodium chicken broth
1 egg
1/2 C breadcrumbs
1 tsp sage
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash cloves
salt and white pepper

1.  In a small bowl, combine turkey, egg, breadcrumbs, sage, and salt & pepper to taste.  Refrigerate for about half an hour to let the flavors meld.

2.  In a soup pot, heat oil over medium.  Add onion and sauté until soft.

3.  Shape turkey into golf ball-sized pieces and place in saucepan.  I got about 20.  By the time you've placed the last one, the first should be well browned.  Wash your hands, then turn all of them to brown the other side.  Add broth and bring everything to a simmer for 10 minutes, to finish cooking the meatballs.

4.  Add green beans, pumpkin, and remaining spices.  Bring back up to a simmer and taste for seasoning.  Add salt, white pepper, or anything else you need to balance the flavors.  It should have the savory edge of the sage and an undertone of cinnamon sweetness.

5.  Serve hot, topped with a generous serving of croutons.

Serves 4 to 6

Difficulty rating  π

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