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Turkey Carcass Soup

Reviewed: Feb. 16, 2014
I don't usually like turkey soup but this proved to be a pleaser, even for me! I followed some of the reviewers' notes and also made a few modifications of my own: Made the basic stock in the crockpot and added a tablespoon of apple cider vinegar to the pot as a few reviewers noted. After adding the carcass and water, I added a handful of celery (the smaller inner stems with leaves which I also removed later), and about a half teaspoon of dehydrated shallots (next time I will try minced garlic), and bay leaf. Cooked the stock on High all afternoon (about 6 hours). Then strained the stock into a soup pot on the stove and added all but the potatoes and barley ( I substituted cooked brown rice to make it gluten free). I also added the chopped celery and used chopped fresh parsley instead of dried, and a can of stewed tomatoes (original recipe) and cut them into smaller pieces with the edge of the spoon. I had one large leftover turkey breast to add and that made this more like a stew since I didn't add as much water as called for in the recipe. This is a great basic recipe and lends itself well to modify according to your taste and also to what you may or may not have on hand.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Nov. 28, 2013
This recipe is a keeper! Easy and very tasty. I chose this recipe because I need to eat gluten free and didn't have any GF bread crumbs for the traditional recipe. I made 18 generously stuffed medium-large mushrooms and even decreased the cream cheese to 6 oz. I also used garlic powder instead of fresh garlic. I was also short on time and it worked up very quickly. Twenty minutes at 350F was just right - we like a little "bite" left to our mushrooms (not mushy). The cayenne pepper is a must . If you're afraid it will be too spicy, just use less. I only used about a pinch of cayenne and it still gave a nice contrast to the cheesiness.
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Butternut Squash and Turnip Soup

Reviewed: Feb. 5, 2012
I've made this soup twice, and personally enjoyed it both times. Very satisfying and comforting for the cold weather season. First time, subbed veg stock (low sodium, boxed) used half the turnip, and added the equivalent amount of carrots, and added a little heavy cream . Everyone who tried it loved it. The second time I followed the recipe more closely as written, with the exception of adding some carrots and using sour cream as one reviewer suggested. This second try didn't get the rave reviews: some thought the turnip was overpowering the other flavors. I will try again with the veg stock to see if that offsets the stronger turnip flavor. That said, I personally love the turnip flavor, but I think the veg stock might be better. I'll update my review at that time.
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