Turkey Herb Soup with Corn Stuffing Fritters
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 788
- Total Fat
- 31
- Saturated Fat
- 10
- Carbohydrates
- 106
- Dietary Fiber
- 34
- Sugar
- 7
- Protein
- 44
- Cholesterol
- 217
- Sodium
- 998
- Total: 10 min
- Prep: 10 min
Ingredients
Canola oil, for shallow frying
1 large minced onion
1 tablespoon minced ginger
1 tablespoon fresh minced thyme
1 tablespoon fresh minced sage
2 tablespoons fresh minced flat leaf parsley
2 tablespoons fresh minced cilantro
1 quart turkey stock (mire poix, thyme, garlic, Turkey carcass and wings, cold water, black peppercorns, bay leaf: simmered for at least 3 hours), strained
1 cup shredded white meat
1 cup shredded dark meat
2 cups leftover stuffing
1 cup blanched corn
4 eggs, lightly beaten
1/2 cup shredded Parmigiano-Reggiano
Salt and pepper, to taste
Directions
- In a small stock pot coated lightly with oil, saute the onions and ginger until soft, about 2 to 3 minutes. Season. Add thyme, sage, parsley, cilantro and stock. Bring to a simmer and reduce by only 10 percent. Add the meat and check for seasoning. Keep very hot in a soup tureen.
- For the fritters, mix the stuffing (If large pieces, chop up a bit.), corn, eggs and cheese. Heat a cast iron pan or other heavy bottomed pan with 1-inch of oil to about 350 degrees. Gently drop a heaping tablespoon of the mixture into the oil. When brown, about 2 to 3 minutes, flip over. Drain on paper towels and season with a little salt.
- PLATING Place fritters in individual warm soup plates. At the table, ladle the broth in the bowl. Enjoy.
- BEVERAGE Whatever leftover wines one has from Thanksgiving, like gamay or chardonnay.