Caribbean Dayo Turkey Salad * 3/4 cup wild rice
* 1-1/2 cups converted white rice
* 1 cup sweetened flake coconut
* 1 large sweet red pepper, cored, seeded and finely chopped
* 1 large sweet green pepper, cored, seeded and finely chopped
* 1 red onion, finely chopped
* 1/2 cup chopped fresh parsley
* 2 papayas, peeled, seeded and chopped
* 1 pound sliced smoked turkey, cut into matchstick strips
* 1-3/4 cups Orange Dressing*1) Add water to wild rice in a saucepan to cover by 2 inches.
2) Simmer, covered, 35 to 40 minutes or until rice is tender and starts to split open. Drain; cool under cold tap water. Drain.
3) Meanwhile, cook white rice according to package directions. Drain; cool under cold tap water. Drain.
4) As rice is cooking, heat oven to 375 degrees F. Spread coconut evenly in a baking pan.
5) Bake in heated 375 degree F. oven 10 minutes or until lightly browned, stirring occasionally. Cool.
6) Combine wild rice, white rice, coconut, sweet peppers, onion, parsley, papayas and turkey in a large bowl.
7) Add dressing; mix well.
Yield: 10 servings*Orange Dressing. Whisk together 1-1/2 cups fresh orange juice, 1/4 cup olive oil, 1 tablespoon balsamic vinegar,
1 teaspoon salt and 1/2 teaspoon freshly ground black pepper in a small bowl.
Mrs. Lurker's Best Ever Turkey Soup
1 lb. left over turkey meat.
1 sweet onion, chopped. (Vidalias do nicely)
1 cup chopped celery
1 cup chopped carrots
1 red bell pepper, chopped.
2-3 cloves fresh garlic chopped fine.
2-3 quarts turkey stock (make this by simmering the leftover turkey carcass in about a gallon of water-you didn't throw that out, did you?)
1 12 oz package of egg noodles.
salt
freshly ground black pepper.
Prepare the turkey stock by simmering the bones and carcass of the bird in a large stock pot with at least a gallon of water. Simmer this for at least an hour. Remove the carcass and let it and the stock cool
Slowly sweat the vegetables and garlic in a large soup pot with just a bit of olive oil until they are tender and the onions are clear. Add a pinch of salt to the vegetables while they sweat.
While the vegetables are cooking you can pick the meat you missed from the turkey carcass and add it to what you already have leftover. All this should be chopped roughly into 1-2 inch cubes.
Next take that turkey stock and pour it into the cooked vegetables and bring to a slow simmer.
Next add the chopped leftover turkey meat and let it come to temperature in the soup.
Finally toss in the egg noodles and cook just until soft.
Add salt and pepper to taste.
Serve immediately with some warm, crusty bread.
This freezes very well and will keep for a month. Any leftover turkey stock can be frozen and used in place of chicken stock. Frozen stock will keep for months in the deep freeze.
L