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Barb's Turkey Soup for a Group
Card 1 Front:
Barb's Turkey Soup for a Group.
6c. boiling salted water
1t. white pepper.
2t. poultry seasoning
3 potatoes, diced.
3 lge carrots, sliced crosswise
2 celery stalks.
2 medium onions
3 cups diced, leftover turkey.
Bring mixture to boil, turn heat to simmer. Simmer 40 min.
covered.
Add 1/2c rice to broth, add a little more water if needed.
→ plus 2 tablespoons butter. Cover again.
Simmer 20 minutes until rice is done. Serve hot.
Serves 6.
Card 1 Back: blank
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# Barb's Turkey Soup for a Group
*Recipe from the kitchen of Barb*
*Serves 6*
## Ingredients
- 6 cups boiling salted water (~1 tsp salt)
- 1 tsp white pepper
- 2 tsp poultry seasoning
- 3 potatoes, diced
- 3 large carrots, sliced crosswise
- 2 celery stalks
- 2 medium onions
- 3 cups diced, leftover turkey
- 1/2 cup rice
- 2 Tbsp butter
## Instructions
1. Combine salted water, white pepper, poultry seasoning, potatoes, carrots, celery, onions, and diced turkey in a pot.
2. Bring mixture to a boil, then turn heat to simmer.
3. Simmer covered for 40 minutes.
4. Add 1/2 cup rice and 2 Tbsp butter to the broth. Add a little more water if needed. Cover again.
5. Simmer 20 minutes until rice is done.
6. Serve hot. -
Caterer's Buffet Chicken Dish
Caterer's Buffet Chicken Dish
5 lbs Chicken 4C & 6T Chicken broth
1 Carrot 1C milk
1 loaf 2-day old bread 1 Cup flour
1/2 C. butter 4 eggs beaten
Parsley - 2 tbs 1 pkg frozen peas
2 large Celery stalks, diced
1 T poultry seasoning or sage
3 t salt
dash pepper
1 C fat from broth
Back:
Simmer chicken in 2 qts water and Carrot & onion
til done. Cool in liquid, drain & cube. Cube bread,
saute in butter parsley, onion & celery. Cook 5 min.
Combine with bread, salt & pepper, sage & mix with
6T broth. Skim 1 cup fat & melt in pan. Stir in
flour til smooth. Heat 4C. broth & 1C milk
in pan. Add broth mix & 2t salt to fat mixture.
Cook til thick. Add some of hot mixture to
4 beaten eggs & cook over low heat 3 min. more.
Combine a layer of stuffing pour 1/2 of
sauce. Add chicken, pour on remaining
sauce. Top with sauteed crumbs.
Bake 350° for 30 min.
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# Caterer's Buffet Chicken Dish
## Ingredients
- 5 lbs chicken (bone in, skin on)
- 1 carrot
- 2 onions
- 1 loaf 2-day old bread
- 1/2 cup butter
- 2 Tbsp parsley
- 2 large celery stalks, diced
- 1 Tbsp poultry seasoning or sage
- 3 tsp salt (divided)
- Dash pepper
- 1 cup fat from broth
- 4 cups & 6 Tbsp chicken broth (divided) (Note: This results from cooking the chicken)
- 1 cup milk
- 1 cup flour
- 4 eggs, beaten
- 1 pkg frozen peas
## Instructions
1. Simmer chicken in 2 quarts water with carrot and onion until done.
2. Cool in liquid, drain, and cube the chicken.
3. Cube bread. Sauté in butter with parsley, onion, and celery. Cook 5 minutes.
4. Combine with bread, salt and pepper, sage, and mix with 6 Tbsp broth.
5. Skim 1 cup fat from broth and melt in pan. Stir in flour until smooth.
6. Heat 4 cups broth and 1 cup milk in pan. Add broth mixture and 2 tsp salt to fat mixture.
7. Cook until thick.
8. Add some of the hot mixture to 4 beaten eggs to temper, add egg mixture to hot mixture, and cook over low heat 3 minutes more.
9. In a baking dish, combine a layer of sautéed bread stuffing and 1/2 of the sauce.
10. Add chicken and peas, then pour on remaining sauce.
11. Top with sautéed bread.
12. Bake at 350° for 30 minutes.
Editor's Note: "1 cup fat from broth" = schmaltz skimmed from simmering liquid. If you don't get that much from cooking the chicken, substitute 1 cup butter for modern preparation, though flavor depth will differ.