Shredded Turkey and Soup
|
| shredded turkey breast |
| |
| in a large crockpot place: |
| |
| 1 | whole frozen turkey breast, thawed |
| 1 can | chicken broth |
| 1 can | water |
| 2 clove | fresh garlic, crushed, peeled, chopped |
| 1 can | cream of chicken or cream of celery soup (optional) |
| 1/4 to 1/2 stick | butter |
| | herbs de provencal or herbs of choice (optional) |
| |
| turn crockpot on high for 1 hour. reduce to low for 6 or 7 hrs (depending |
| on size of meat). cook until it is fork tender, or comes off the bone |
| easily. about an hour before it is done is the best time to add herbs |
| unless you can sprinkle them under the skin at the beginning. |
| |
| take turkey out of broth and cool 15 minutes. pull meat apart with clean |
| hands or shred it with a fork, discarding bones and skin. add some of the |
| broth back to the meat to moisten it if needed, but not enough to make it |
| soggy and wet. serve with buns. |
| |
| enjoy! |
| |
| if there is broth and meat left over make soup. |
| |
| next day turkey soup |
| |
| put broth and meat in a large stock pot (add extra broth and water, if |
| needed). |
| |
| add: |
| |
| 1 | mild sweet type onion peeled, chopped |
| 2 | ribs of celery*, trimmed, strings removed, chopped |
| 6 or 8 oz. | baby carrots (to taste) chopped in thirds |
| | other vegetables, or pasta, if desired |
| | seasonings and herbs of choice |
| | salt, to taste |
| | black pepper, to taste |
| |
| bring to a boil and simmer covered for about 1 hour or until vegetables |
| are tender. adjust seasoning. may be served with cooked noodles. if a |
| creamy soup is desired, a little flour (2 or 3 tablespoons) may be |
| combined with a little half & half and stirred in to simmer during the |
| last 15 minutes. |
| |
| enjoy |
| |
| * using too much celery can make a dish bland. |
| |
| nita holleman |
| -- |
| (ID: 10701) Mirror: rec.food.recipes: Sat, Sep 27, 2003 |