I hope your Thanksgiving festivities were spent with loved ones and eating yummy food.
Gary and I ended up being invited to a neighbor’s house for Thanksgiving Dinner. It was really nice to share the day with friends and not having to cook all day. But the one down-side is that you don’t have all of the leftovers for days and days to make Turkey Panini or Turkey Noodle Soup (recipes included in my <a href=”http://bit.ly/1ghxcN0″ target=”_blank”>A Gluten Free Thanksgiving ecookbook</a>) I was in charge of bringing a dessert which actually turned out to be three desserts. Gary requested his new favorite ~ Chocolate Hazelnut Cheesecake. It’s not very traditional, but I said that I would make it.
Then I made two new recipes ~ Eggnog Maple Bourbon Walnut Pie and Cranberry White Chocolate Soufflé Cheesecake. Gary doesn’t like it when I make new concoctions for other people … just in case they don’t taste good, but oh well.
I was going to make my Maple Pecan Pie but changed it up a bit by replacing the heaving cream with eggnog. I realized that I didn’t have enough pecans so I made it with walnuts instead. And instead of using regular maple syrup, I used some bourbon maple syrup that I got from Trader Joe’s. It was absolutely delicious. I’ll be making that again and sharing the recipe with you soon.
For those who have followed me here and over at Project Healthy Ever After for a while, you know that I’m gluten sensitive. We all know that Thanksgiving is very glutenFULL. I saw this ad in the Gluten Free Magazine for Gluten Ease. What a pill that helps you digest gluten? I’ve been saying for years that someone should invent something like this.
I went to our local health food store called Richards. They didn’t have the brand Gluten Ease but they did have Gluten Solution. I bought a bottle thinking that it may help with cross-contamination when we go out to eat and I may even try it for Thanksgiving. Which I did. And I’m happy to report no ill gluten side effects.
While we didn’t have tons of leftovers, our hostess did send us home with a nice “To Go” box of Thanksgiving goodies. As I mentioned earlier, I’ve made Turkey Noodle Soup before, but this time I decided to make Turkey Rice soup.
Leftover Turkey Rice Soup
Yields 6 servings
1 Tablespoon butter
1 Tablespoon olive oil
3 carrots, peeled and sliced
3 celery stalks, sliced
1/2 large onion, chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cloves garlic
4 cups turkey stock (or chicken stock)
1/2 cup rice
2 cups chopped leftover turkey
1 teaspoon Herbs de Provence
1/8 teaspoon nutmeg
1 Tablespoon chopped fresh parsley + more for garnish
In medium sauce pan, prepare rice according to package directions. Set aside.
In a large stock pot, melt the butter and olive oil over medium heat. Add the onion, carrot and celery and salt and pepper. Cook about 10 minutes until onions are soft and translucent.
Add garlic and cook about 5 minutes more.
Add the turkey stock and seasonings. Turn the heat up to medium-high and bring soup to a boil. Turn heat back down to medium and let simmer for 30 minutes.
Add turkey, rice and parsley. Simmer for 5 minutes more to warm through.
Ladle soup into bowls and garnish with parsley.