A marshmallow world: Turkey noodle soup and cornbread
Last night, the snow-mongers breathlessly predicted 4-10 inches of snow today. They've been wrong before, but this time they delivered a winter wonderland as promised. Snow brings such quiet to the neighborhood, a quiet made even more silent by the lack of action on the sidewalks and the streets: the occasional reluctant dog walker, a ruddy-cheeked young couple out for an adventure, and Bob—never one to miss his morning walk.
Who knew that just down the block, Maria and Jim were building a day-glo igloo, ready for occupancy by morning's end. Most commuters have gratefully excepted the weather wizards advise to stay home and are hunkered down with a bowl of soup, a good book, a video game, a movie, or some other acceptable indoor recreation. It's not fit for man nor beast out there today.
It is, however, a perfect day to make soup and bake bread. As I'm not much of a baker, I'll stick with soup.
Turkey Noodle Soup
Put cooked turkey bones, neck, wing tips, and tail in a tall heavy-bottomed stock pot. Cover with cold water. Add large pieces of celery, one onion cut into quarters, two carrots, peeled and cut into large chunks, one or two bay leaves, a sprinkle of thyme, and a small handful of peppercorns. Bring to a boil, turn down immediately and simmer until bones are soft and easily separated—probably 2-3 hours.
Turn off, let cool for 15 minutes, then strain. Any turkey meat cooked that long is not be worth saving. Bring broth back to a simmer, salt to taste, skim to remove as much fat as possible, and let broth reduce at a medium simmer for 15 minutes.
Add fresh diced carrots, celery, onion and, if you're willing to spare some, leftover mashed potatoes, gravy, and dressing make stellar additions. Simmer for 15-20 minutes or until vegetables are done.
Add cooked noodles and diced or shredded turkey meat.
Cornbread
- 3 eggs
- 3 c. sour cream
- 1/3 c. oil
- 2 ¼ c. cornmeal
- 2 t. salt
- 2 T. sugar
- 1 t. baking powder
- 6 diced serranos
- 1 bunch sliced green onions
- 1 ½ c. shredded cheddar cheese
Mix eggs, sour cream and oil. Add cornmeal, salt, sugar, baking powder—mix only until combined. Fold in serranos, green onions and cheese.
Bake 20 minutes in 350° oven.
Oh yes, I'm missing those surfer dudes now.
Which is better, number 1?
Or number 2?
Number 1?
or number 2?
Number 1?
or number 2?
Number 1?
or number 2?
We do love a good season.




We pick 2-- definitely!! Tomatoe soup would probably taste awesome w that corn bread too
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Mom,
Wow! Love the contrasting snow vs. sun pictures! I'm hoping that us East Tennesseans will get some snow too. That cornbread recipe looks really good. Will have to give it a try
Love you!
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