Turkey Chicken Recipes Poultry Party Time

Summer's coming and I can smoke up more turkey legs. Check out the bark on that one middle of the pit!

Believe it or not, I miss the hectic summer and biting into a turkey leg that's been grilled over my pit.  So in the winter I eat a lot of turkey and chicken and am on the lookout for good recipes.  Here's two I suggest for you. One is an original and one I found online.

RECIPE ONE:

This soup will warm you up!

Big Fat Daddy's Veggie Chicken or Turkey Soup Recipe w/Doughboy Dumplings

One is my original recipe, and I get a little help from the Doughboy.  For this, you can change it up several ways. You can opt to use leftover turkey, or chicken.  You can also charbroil or grill chicken breasts for this recipe. Experimenting with different poultry meats with give you different flavors but they are all great.

For this you need the following:

2 cups chicken stock (or frozen stock from your last chicken, turkey, etc)
4 stalks of celery diced into large pieces - including the tops!
1/2 large red pepper diced (or do it all up if it's small)
1/3 large white onion diced small
2 carrots diced
1 tablespoon butter
1/4 cup water
1 pack pillsbury crescent rolls *help from the doughboy*
6 cups water
1 lb or more leftover turkey or chicken (cubed or cut or picked)
1 tablespoon ground black pepper
1 teaspoon dill weed
Sea Salt to taste
Saute' pan
Stock Pot
Long Spoon (Silicone works best)

As you can see I left most of my celery chunky.

Step One: Combine 1/4 cup of your stock in a large saute' pan with the celery, pepper, onion, carrots, and butter.  Saute' down until veggies are somewhat cooked and stock is darker in color from the veggies.


Meanwhile:  Start a large stockpot with 6 cups of water, the remeaining 1 3/4 of chicken stock, and chicken or turkey product.   I also add the pepper and dill right before I go to the next step.

This soup looks almost done, you could eat it as is, but it's almost Doughboy time.  See how nicely the veggies look?

Step Two: Once this is hot, transfer your saute' pan into it.  Let everything it simmer for 10 minutes on medium heat. You will want to wait until you see it boiling to add the below crescent rolls.

I ball them up ahead of time, about this size.

Step Three: Doughboy Time!   Ball up your cresent rolls into small balls--about quarter size.  Once you get them all, add to the now-boiling stock pot. At first they will look a bit gooey, but don't worry.   Gooey is good.

Hmmm, a new way of making dumplings or what?

They won't take that long to cook, because your water is boiling and you made them small. You want to Gently turn them with a long spoon, taking care not to burn yourself over the steam.  Depending on the size of your stock pot, you can cut one open with a fork and see if they are all the way cooked. At 95% cooked, turn off your soup and let the pot sit on the stove.

Step Four: Enjoy!

RECIPE TWO:

Believe it or not, Golden Corral Fans online site has a huge array of easy to make recipes, and one I really enjoy cooking is their - Golden Corral Bourbon Street Chicken (recipe) . They have a wider selection of recipes here on Lovely Corral. 

Both the above recipes are easy to make at home, and will keep you wanting more!


Cook on!

updated 3.29.15