Turkey Vegetable Soup

Ingredients

• 1-2 T Olive Oil
• 500 grams of Lean Ground Turkey
• 1 large diced Onion
• 1 Garlic Clove
• 1/2 C Chopped Parsley (Italian, preferably)
• 3-4 Celery Stalks Chopped
• 3-4 Carrots Chopped
• 1l of Chicken Broth
• 1 28oz and 1.4 oz can of Diced Tomatoes
• 1 C chopped Zucchini
• 1 C chopped Brown Mushrooms
• 1 C Chopped Green Beans
• 1/2 teaspoon each of the following: Sage, Basil, Oregano, Thyme, Salt and Pepper.

Directions:

Start by making the meatballs; preheat oven to 350 F and combine all ingredients in a bowl, mix with your hands until thoroughly combined.  By hand roll bite sized meatballs and line on cookie sheet.  Bake for 10 minutes.   Meanwhile,

Heat 1-2 T of olive oil on med-high heat.  Stir in garlic, then add onion, celery, carrots and parsley, cook for 8-10 minutes until softened.  Add in chicken broth, and tomatoes, and veggies and stir.  Stir in meatballs in small batches.  Add in spices and bring the soup almost to a boil, stir and turn down to simmer.  Let cook for at least 30 minutes.   

Christmas Day Stuffing

Ingredients

•       1 pound sausage meat (I use Red Barn's Sage Sausage)
•       1/3 C Italian Parsley
•       1 Teaspoon  Fresh Thyme
•       1 Teaspoon Fresh Sage
•       1 Teaspoon Fresh Oregano
•       1 Italian Baguette
•       1 Rustic Style Loaf
•       3 eggs
•       Chicken Stock
•       Wine (red or white, whatever you prefer)
•       4 Celery stocks -thinly sliced
•       1 Yellow Onion - chopped
•       2 Garlic Cloves -minced
•       2 Tablespoons of Shallots -minced
•       1-2 Tablespoons of Butter
•       Raisins or Cranberries are optional

Directions

Start by slicing the bread in to small crouton sized pieces, lay them on a cookie sheet and bake at 400 until slightly golden, but not brown, about 10 minutes.

In a large pot cook brown sausage until cooked through.  Remove the meat and set aside, leaving the drippings in the pan.

On Medium heat melt butter and add onion, celery, garlic and shallots and cook 5-7 minutes until soft.  Add about 1/4 cup of wine and deglaze the pan and cook for another 3-5 minutes.  Remove from heat and mix the vegetables together with bread combination in one very large bowl (two might be easier).  Once combined whisk three eggs together in a measuring cup,  add chicken broth to make 3 cups, add a generous portion of salt and pepper to this mixture and pour over top of the stuffing and toss.  Add in chopped herbs and dried fruit, if using, and toss again.  If the stuffing needs more moisture pour more chicken stock on top.

Can be used immediately or kept in the fridge overnight.