Christmas Dinner Soup Modified By Twissis Recipes

Steps:

• Preheat oven to 190°C.
• Roll the stuffing into 24 balls & cook in the oven for approx 20 min, till golden brown. Remove & set aside.
• While the stuffing balls are cooking, soak the dried cranberries in boiling water for 15 min, drain & set aside.
• Melt the butter in a pan. Add the leek, celery & onion. Cook for 5 min or till softened.
• Add the stock, bay leaf & thyme. Cover & simmer for 20 min till the veggies are tender. Remove the herbs & discard.
• Use your stick blender or food processor to blend the stock mixture till smooth.
• Return the blended mixture to the pan. Add the cream, turkey & cranberries & season w/salt & pepper to your taste preferences.
• Reheat GENTLY for 10 min, stirring occ.
• To Serve: Place 3-4 stuffing "meatballs" in ea of 6-8 soup bowls, ladle the soup over them & serve immediately.
• NOTE: Try not to omit the dried cranberries as they really add such a flavor dimension to this soup. I actually added more than the recipe suggested & was glad I did.

Steps:

• Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside.
• Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally.
• Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.
• Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 8 soup bowls. Laddle the soup into bowls and serve.

Steps:

• Prepare pasta according to package directions. (Remember to heavily salt the water!)
• Meanwhile, melt the butter in a sauce pan and add the garlic, seasonings and roasted red peppers.
• Add the broccoli florets to the boiling pasta water during the last 3 minutes of cooking. Drain.
• Pour garlic butter sauce over the pasta and broccoli.
• Stir and top with parmesan cheese.
• Enjoy!

Steps:

• In a large stockpot, combine stock, turkey, tomato sauce, rotel and tomatoes. Heat until simmering.
• Add chopped onion, serrano, cilantro, lime juice and all spices.
• Simmer for an hour until onion is tender.
• This was mildly spiced for us, but if you are sensitive to heat, elimiate the serrano and the rotel.

Steps:

• Bring a large pot of lightly salted water boil.
• Add pasta and cook 8 - 10 minute until al-dente.
• In a large skillet over medium heat, saute ground beef 5 minutes. Add the onion and peppers and saute a further 5 minutes.
• Add garlic and cook 1 minute. Season to taste.
• Add tomato sauce, corn and pasta. Stir well 5 - 7 minutes. Serve.

Steps:

• Heat the olive oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add chopped onions; cook 3-4 minutes or until soft. Add garlic; cook 1 minute longer. Add chicken broth and Italian seasoning. Bring to a boil, and simmer for 5 minutes., Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes; simmer for 5 minutes longer. Add spinach; cook until spinach is wilted. Season with salt and pepper. Garnish with Parmesan cheese.