With a headline like that, you perhaps were expecting to see me in leather or a short skirt, but not find a crockpot full of soup!
Well, today at Midlife Boulevard, the ladies are sharing their chili recipes. I used to make chili a lot when the whole family was at home…but I haven’t made it in awhile. So, I am going to show you how to make a turkey and dressing soup! You start with a crockpot and fill with water, three slices of Applewood Bacon, three stalks of celery, one large sweet yellow onion (cut up), three cloves of garlic, fresh sprig of rosemary and three large turkey legs.
The secret ingredient are apples…cut up two and toss them in. Add 1/2 teaspoon of salt, 1 teaspoon of poultry seasoning, 1/2 teaspoon of sage, and 1/2 teaspoon of white pepper.
The next day remove all of the big pieces. Take the meat from the turkey legs, shred and return to broth. Mash garlic cloves and return to broth. Cut celery and onion and return to broth. Mash apples and return to broth. Add your favorite veggies. I like green beans, carrots, and sometimes corn. Cook about an hour longer. While the soup is cooking, make the cornbread!
1 cup sifted flour
¼ cup sugar
4 tsp. baking powder
¾ tsp salt
1 cup yellow cornmeal
1 cup milk
¼ cup melted butter
Bake at 425 degrees for 25 minutes.
For a little extra punch, stir in some chopped onion, chopped green and red pepper and chopped celery!
Cut a big slice of cornbread, place in the bowl and pour the soup over it. A hearty bowl of holiday