Seattle, WA, U.S.A. – Jones Soda Co. (the “Company” or “Jones Soda”), announces today that it will introduce a new seasonal flavor in its popular Jones Soda line – Turkey & Gravy flavored beverage.
Posted on 11/20/2003 7:41:46 AM PST by stainlessbanner
Seattle, WA, U.S.A. – Jones Soda Co. (the “Company” or “Jones Soda”), announces today that it will introduce a new seasonal flavor in its popular Jones Soda line – Turkey & Gravy flavored beverage.
Sliced Turkey, Wheat Bread, Cranberries, Stuffing, Lettuce, and Mayo.
something I will do this time - looks good
Take your leftover garlic mashed potatoes. Put in a large stock pot, add water to thin it out some.
Add leftover turkey chunks, pepper, salt, basil, and anything else your heart desires. Bring to a slow boil and even consistancy.
Nuke an additional potato or two in the microwave. Cut into chunks and add to soup as it's cooking so you have some potato chunks to balance the turkey chunks.
Once cooked, ladle into soup bowls. Use an ice cream scooper, and add a big scoop of nuked leftover stuffing to the middle of each bowl like a big old matzoh ball. If you're a "nuts in the stuffing" type, it's an added bonus.
Enjoy!
I've also started frying up "dressing balls" in the oil instead of baking it. I just take a basic corn bread stuffing receipe and instead of baking it, I form it into baseball sized balls and fry 'em.
The best part about both of these methods is the mess is created OUTSIDE of the kitchen. Downside: the house doesn't smell like roasting turkey all day. I can live with the trade off.
This is the traditional and world famous Portugese soup of dark green kale, potatoes and sausage. The quality of olive oil used here is all important – for the authentic taste,it should be Iberian oil.
4 large potatoes (2 pounds) peeled and cut into ¼” rounds
1 ½ tsp. Sea salt
8 cups water
¼ cup olive oil
¼ tsp freshly ground black pepper
6 ounces chorizo or linguica
½ pound kale, washed, stemmed and very, very finely shredded (about 4 cups)
1. In a 4 to 6 quart pot, combine the potatoes, salt and water. Bring to the boil, adjust the heat ans simmer, uncovered, until the potatoes are mashable, about 15 minutes.
2. With a slotted spoon, transfer the potatoes to a bowl. Leave the cooking water in the pot. With a potato masher or fork, mash the potatoes coarsely or into a puree, as your taste dictates, then return them to the pot. (Alternatively, if you have an imersion blender, puree the potatoes in the pot. Or simply break up the potatoes with a spoon).
3. Stir in the olive oil and pepper.
4. Bring the soup back to a simmer over medium heat.
5. Prick the sausages in a few places, add them to the pot, and simmer for 15 minutes.
6. With tongs, remove the sausages and slice them about ¼ inch thick. Reserve.
7. Add the kale to the simmer soup. Boil uncovered for 3 to 4 minutes. 8. Remove from the heat and add the sliced sausage.
9. Serve hot in flat bowls.
Orange and Black Walnut Sweet Potato Casserole
Serves 12
6 lbs. sweet potatos, baked until soft
2 tbs grated fresh ginger
1/4 cup butter or margarine
1/2 cup golden raisins
1/2 cup pitted prunes chopped
1/2 cup brown sugar
1/2 cup orange juice
2 tbs. lemon juice
1/2 cup black walnuts, chopped
Bake potatoes at 350 1-2 hours depending on size.
Pull out smaller ones as they become soft to the touch
Cool for handling. Cut open and scoop out flesh.
Mash with potatoe masher.
Heat butter in a saute pan, add the ginger, raisins, prunes, brown sugar, oj and lemon juice and simmer for one minute
Add to sweet potatoes and mix well.
Place in buttered casserole dish and top with walnuts.
Just before serving, bake for 30 minutes until heated through.
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