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Holiday Recipes: Turkey Minestrone Soup - If you’re looking to do something with those Thanksgiving leftovers, Paula’s got you covered with something delicious…Turkey minestrone soup!
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Recipe Link: https://www.pauladeen.com/recipe/turkey-minestrone/
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0:00
- Hey friends, come on in the kitchen with me.
0:03
You know, I'm standing up here at the island,
0:08
and this is at Dogwood,
0:10
you know, our very first house
0:11
that Michael and I built when we first married.
0:15
My show was shot in this kitchen for years.
0:20
And then we built a house down the road,
0:26
and we lived there for like 11 years, or maybe almost 12.
0:31
But anyway, we decided it was time to sell,
0:35
that it was just too much property for us,
0:37
and we're getting a little older,
0:40
and we wanted to, wait now
0:43
let me see if I can say the word.
0:45
If I really think about it, I can say it.
0:47
Minimalist.
0:49
I said it right, didn't I, Eddie?
0:51
- [Eddie] Yeah, you did.
0:52
- I have a hard time saying that word.
0:55
So I said "well, if I can't say it
0:57
"I might not be able to do it."
0:58
But that's what I want to do at this age
1:02
and time of my life.
1:05
So we're doing some things that we want to do at Dogwood,
1:12
and we're gonna be moving back in here.
1:14
Gosh, probably not too, too long after the new year.
1:20
And Michael and I are really excited about it.
1:23
So I am using my old kitchen, but a new show.
1:30
And I know there's probably people on YouTube,
1:32
or what's that other one, Eddie?
1:37
- [Eddie] Facebook and Instagram.
1:38
- Instagram.
1:38
You know, y'all might know a lot of my history.
1:42
You might know my name,
1:43
but not a lot about my history.
1:46
So I just wanted to give y'all a five-cent tour
1:50
of how we got back into this kitchen.
1:55
So this is the kitchen that you will see as long as I live
2:02
'cause Michael and I ain't moving again, honey.
2:06
The move from a Rover bend,
2:09
it was quite a task.
2:12
And if you don't believe me,
2:14
turn that camera around
2:15
and Eddie'll tell you. (laughing)
2:19
It was hard, wasn't it, Eddie?
2:23
- [Eddie] Ah, piece of cake.
2:24
- Piece of cake.
2:26
A big piece of cake.
2:28
I think it was a whole cake, Eddie.
2:29
So anyway, it's after Thanksgiving,
2:32
now what are we gonna do with all these leftovers?
2:36
If you're anything like me,
2:37
I guess it depends on what area
2:39
of the country you're living in,
2:41
but I tell you what,
2:42
I don't want to see a casserole
2:43
for at least three months after Thanksgiving,
2:48
because everybody brings a casserole.
2:53
So I usually don't have a whole bunch of turkey left,
2:57
although sometimes I do.
2:58
Often I'll roast a turkey
3:00
and then deep fry a turkey.
3:03
And I do love leftovers on my turkey
3:06
for sandwiches and minestrone soup.
3:11
That's an Italian soup that is so good.
3:17
It's like an Italian's version of a vegetable soup.
3:21
You know, that we would make.
3:24
And Eddie and I was discussing, I said
3:27
"Now, Eddie, I've always called it minestrone."
3:31
He said "No, I think it's minestrone."
3:33
I said "Well, can we go ask what's her name?
3:36
"Siri, if she knows how to pronounce it correctly?"
3:41
And so she did, she sent us to this website
3:43
and it is minestrone.
3:48
(laughing)
3:50
Not often I'm right when it comes to new words.
3:54
(laughing)
3:58
I've got all of this beautiful leftover turkey.
4:02
I've got chicken stock or turkey stock, whatever you have,
4:06
it really doesn't matter.
4:08
I've got four slices
4:11
of chopped bacon,
4:13
and I've got my little pan heating up.
4:16
So I'm gonna go ahead
4:20
and start browning my bacon,
4:22
and that's gonna season our minestrone so good.
4:27
It's gonna be good.
4:31
All right, and after we get our bacon cooked,
4:35
all right I'm gonna turn this up a little bit
4:37
now that I am,
4:42
I'm having to get used to the stove all over again y'all.
4:46
I always had a hard time trying to figure
4:49
out which eye was which.
4:50
I knew that this one was there,
4:53
so I use that one most of the time.
4:55
But we gonna let that get nice and brown and crispy.
5:00
And then I'm gonna pull it out,
5:01
and then we're gonna put in our vegetables and saute those.
5:06
And it's onion,
5:09
zucchini, celery, spinach,
5:17
cannelloni beans, Eddie,
5:18
is that how you pronounce that one?
5:20
- [Eddie] Yeah, I think so.
5:21
- (laughing) Three tablespoons of tomato paste,
5:27
a little Parmesan cheese for us to sprinkle our serving
5:32
when we give it up,
5:33
and one bay leaf.
5:36
So this is just a very general group of vegetables.
5:43
But you can put anything you want to in it,
5:45
but this is more what the Italians do.
5:48
And since I love Italian cooking so much,
5:51
I want it to be like they would prepare it.
5:57
So it's gonna take just a few minutes for the bacon.
6:02
And we gonna leave that bacon rendering.
6:06
We gonna leave that in the pot
6:08
because that'll give us a little something something
6:12
to saute our vegetables, cook our vegetables in.
6:25
You know, if I had had like a whole turkey leg leftover
6:30
after I add my stock and everything,
6:34
I would probably have dropped a turkey leg
6:37
down in there too
6:38
and let it cook in that stock,
6:41
and that would just make it a little bit richer.
6:45
Okay, so it's a cooking, Eddie.
6:48
I don't know if you can see down in there.
6:57
Our bacon got nice and Brown and crisp.
7:07
Beautiful.
7:08
And look at the rendering from that
7:11
few slices of bacon.
7:14
That is like gold.
7:14
Like gold, honey.
7:19
All right, so I'm gonna add our onions,
7:24
our celery,
7:27
our zucchini.
7:36
Theresa found the neatest bowls
7:41
at one of the dollar stores.
7:45
They look like glass, but they're plastic.
7:48
I love them.
7:52
All right, we're adding our fresh garlic.
7:58
Let's see, I think that's it for right this second.
8:03
And I'll be adding the bay leaf in a few minutes.
8:13
Ooh, this is already smelling right y'all.
8:20
All right, I'm gonna add some,
8:23
we about added our seasoning in.
8:26
- [Eddie] Yes, yes (indistinct).
8:27
- Okay I've got a little bit of,
8:32
so I'm actually gonna add some regular salt,
8:38
and regular pepper.
8:39
This is very fine ground black pepper, isn't it?
8:45
It's not like our coarse.
8:50
So we just want to stir that around
8:54
in that bacon, in the renderings from the bacon,
8:59
and it looks good.
9:01
Let's see what my eye is on.
9:06
And I still can't hardly read them.
9:12
But, you know, along with leftover turkey
9:17
there's also some nippy, nippy weather in the air,
9:23
a little cold in the air so this minestrone
9:25
is gonna warm you down
9:29
to your very inside soul.
9:32
And it's just a nice comfort food
9:36
along with some good old buttered,
9:40
warm french bread
9:42
to dip down in there,
9:45
and squish on in.
9:47
Oh my goodness, it's gonna be so good.
9:51
And with very little effort,
9:53
and very little money.
9:57
Right, Eddie?
10:00
All right, let's see,
10:03
we're gonna add our tomato paste.
10:10
And we'll and mix that well,
10:11
'cause is kind of a reddish brown soup.
10:19
So that's where we're gonna get
10:20
that reddish brown color from,
10:23
our tomato paste.
10:28
That looks like Christmas colors in that pot,
10:31
doesn't it?
10:33
- [Eddie] Start decorating.
10:35
- I know. (laughing)
10:38
We've all kind of been locked in our house,
10:41
and you would think that that would cause times
10:44
to go very, very slowly,
10:46
but it sped by, didn't it, Eddie?
10:49
- [Eddie] This year has gone,
10:51
actually it has gone by very quickly
10:53
on some months,
10:54
but then some months have really dragged, I think.
10:57
- Which months do you think dragged?
11:00
- [Eddie] Well, October was the month
11:03
that would never end
11:04
with trying to get out of that house.
11:05
(laughing)
11:07
- It was a piece of cake though, y'all.
11:10
Piece of cake.
11:12
(laughing)
11:16
All right, now we're gonna add the turkey
11:20
and the beans,
11:21
and I've already put in the Bay leaf and the stock.
11:25
And we're gonna bring that all to a boil.
11:29
Gotta go to the dollar store
11:30
and get you some of these plastic bowls,
11:33
and put them in the trash
11:34
when you're done, no doing dishes.
11:38
I'm gonna add what we think is cannelloni.
11:45
cannelloni.
11:46
What did I say the first time, Eddie?
11:47
- [Eddie] I think cannelloni.
11:48
- Well it sounded right the very first time I said it.
11:53
All right, so our turkey,
11:55
the recipe calls for two cups of turkey,
12:00
I would say I probably, excuse me,
12:04
put closer to three cups in it.
12:09
And I love, to me that looks like a,
12:11
I know they say to use a cannelloni bean,
12:14
but it looks like a great Northern bean to me,
12:18
which is one of my favorite beans in the world.
12:23
- [Eddie] The smell is just wonderful.
12:26
- Isn't it wonderful?
12:29
I mean, this is just so hearty,
12:31
and it's definitely an Italian comfort food,
12:38
don't you think, Eddie?
12:39
- [Eddie] Yes.
12:40
You know the bacon,
12:41
it kind of smells like a wood-burning fire.
12:42
- It does, doesn't it?
12:45
It does.
12:46
If we use our imagination, it does.
12:51
Now it said to use,
12:53
I love this little pasta.
12:55
It called for
13:03
de, de,
13:06
come on, help me, Eddie.
13:08
Ditalini.
13:11
- [Eddie] I'm not sure I can say it.
13:12
- D-i-t-a-l-i-n-i.
13:18
So this Southern voice would call it,
13:23
wait I'm trying to think what I'd call it,
13:26
dila,
13:30
looks like digital, but it's not digital.
13:34
Ditilini, ditilini.
13:38
That's what it are.
13:40
(laughing)
13:43
I don't know what the heck it's called, y'all.
13:46
But you will be able to find it at your grocery store
13:50
because Theresa didn't have any trouble finding ours,
13:55
so I know you won't have any trouble either.
13:58
So we've got all of our ingredients in there.
14:02
And at the last minute we are gonna stir in the spinach
14:07
and the cheese,
14:09
because, you know, spinach,
14:12
it takes one 20 seconds to cook that.
14:15
So we're gonna let our pasta
14:19
get to where it needs to be.
14:21
And most recipes will tell you al dente.
14:25
Personally, I don't like al dente.
14:30
I don't like that to the tooth stuff.
14:33
I like mine to be kind of soft.
14:37
I can just mash it,
14:39
mash up with my tongue and my teeth.
14:42
I just like it that way.
14:45
I don't want to in my tooth.
14:47
I want in my tummy. (laughing)
14:52
So, we'll have our finished product
14:55
in maybe like 20 minutes, Eddie.
15:00
That should be plenty of time for our pasta to cook.
15:04
So I'm just gonna cover this up
15:07
and let it do its magic.
15:10
Okay y'all, it smells like a restaurant in this kitchen.
15:14
It smells so good.
15:16
Our pasta is very well cooked.
15:19
Look at, and I found out how to pronounce
15:21
that one y'all, ditalini.
15:25
Did I say it right?
15:26
- [Eddie] That's right.
15:27
- Ditalini. (laughing)
15:29
We went on the web to find out,
15:32
and Eddie checked two or three different people,
15:36
and their pronunciation was a little different,
15:39
wasn't it, Eddie?
15:40
All right, so I'm fixing to stir in
15:43
our four cups of roughly chopped spinach.
15:49
I've already turned the eye off.
15:53
This is nice and thick.
15:56
In fact I could almost stand a little bit more stock, Eddie.
16:02
All right.
16:03
I'm gonna add our Parmesan cheese.
16:09
And I'm gonna turn this back up,
16:13
and we gonna let it cook
16:14
for just a couple more minutes.
16:19
Isn't that a beautiful pot of soup?
16:25
And the recipe tells you to have some
16:28
additional Parmesan cheese
16:32
to put on the top on it
16:35
so it'll be real extra pretty.
16:42
- [Theresa] If you need extra Parmesan, it's on the side.
16:44
- Yes, yes, Theresa, thank you, thank you, thank you.
16:47
- [Theresa] You're welcome, you're welcome, you're welcome.
16:49
- 'Cause how many y'all gonna want a little bowl?
16:53
Three?
16:54
Three of us?
16:55
Okay, I need one more bowl.
16:59
This is beautiful.
17:06
And so I just tell you to stir in the spinach
17:10
and the cheese,
17:11
and then season with salt and pepper.
17:14
Well, I seasoned this pot earlier and I tasted it,
17:18
and it's perfect.
17:20
I didn't have to add another thing to it.
17:23
Okay, Theresa, you didn't get the other bowl.
17:30
- [Theresa] Eddie, are these the ones that we have?
17:33
- [Eddie] Yep.
17:36
- All right so here goes the magic.
17:41
Parmesan cheese on top.
17:43
- [Eddie] I'll get some later.
17:45
- Yes, Eddie wants some.
17:46
He's been smelling this.
17:50
Putting our bacon, a little of our bacon on the top.
17:54
And look at that, Theresa,
17:56
you can sit right down over there and eat.
18:00
And Eddie, I'm fixing to dip yours up, honey.
18:06
Mike, would you eat some,
18:09
now I'm not talking to my husband Mike,
18:11
I'm talking to another Mike.
18:15
The other Mike, y'all have met him.
18:19
Would you eat some minestrone soup?
18:23
- [Mike] That does not sound like something I would eat.
18:25
(laughing)
18:28
Even if I told you I got it
18:29
from the place that's got arches?
18:33
(laughing)
18:36
- [Mike] Probably still no,
18:37
but I appreciate the offer.
18:38
- You're just so welcome.
18:40
All right, y'all grab some grub.
18:43
I'm fixing to dip me a bowl.
18:47
Is this just not comfort food?
18:59
All right, so there's a little bit of cheese there.
19:03
Little bit of that crispy brown bacon,
19:08
and of course a nice chunk of French bread.
19:11
- [Theresa] This is a great way to use your turkey,
19:13
leftover turkey.
19:14
- I know.
19:16
You might want to just cook a turkey for minestrone soup.
19:25
You want to eat (indistinct) hot.
19:26
- I know, I'm hungry.
19:29
I'm not shy.
19:30
- Theresa's been working hard,
19:31
she did all the prep for everything.
19:36
Theresa, isn't it wonderful?
19:39
- Oh my gosh.
19:40
- And there's a little nip in the air.
19:43
- [Theresa] Perfect.
19:46
Finally.
19:47
- Yes, which makes this taste even better.
19:52
- [Theresa] So better, as you would say.
19:55
- Eddie, can I film you tasting yours?
19:59
No.
20:01
Y'all, trust me and Theresa,
20:04
this stuff is good.
20:08
Love and best dishes,
20:10
and you're gonna be really, really happy
20:13
that you had that leftover Turkey.
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