Nov 29, 2018

Cookies To Remember

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The Emperor's Pillow
These crispy little banana-nut wonton cookies are a great way to impress your friends, and it's very easy. They are filled with a combination of bananas, macadamia nuts, brown sugar and cinnamon, then sprinkled with more brown sugar and cinnamon. I've tried baking these, but frying works better. Eat them while they are hot and crispy, Yum!

canola oil for frying
1 package of wonton wrappers (a 16 ounce package contains 50 wontons)
ripe bananas cut into thin slices (I use apple bananas here in Hawaii)
cinnamon and brown sugar, mixed

macadamia butter (recipe below)

Ingredients for macadamia butter:
1 cup crushed macadamia nuts, toasted a couple of minutes in a dry skillet
butter, softened
brown sugar

To make macadamia butter, simply place toasted macadamia nuts in a food processor with a little butter, cinnamon and brown sugar. Process until they are finely chopped, but not too fine. To assemble, fill a small cereal bowl with water. Place one wonton on a plate. Place two thin slices of banana and about 1/2 teaspoon of macadamia-nut butter in the middle of the wonton. Dip your finger in the water and coat the outside edges of the wonton with a little water. Then pull two opposite corners together and squeeze the points of the wonton to seal. Repeat this step with the other two corners. Finally press together the edges to completely seal the pillow. Continue this process until you have as many pillows as you want. 

In a small pot or wok, heat about 1 1/2 inches of canola oil to 360˚F. Fry pillows, one at a time, until golden brown, turning often with a slotted spoon. It should be ready when it is a light golden brown, about 1 to 2 minutes. Place hot pillow on a paper towel lined plate and while still hot, sprinkle with a mixture of cinnamon and brown sugar. Make as many as you like, but remember to eat them while they are hot and crispy. 

Note: Leftover wontons can be easily cut into 1/4" ribbons with a sharp knife, then fried and sprinkled with a little salt. Put these over salads, like Oriental Chicken Salad, or you can sprinkle leftover cinnamon and brown sugar on the fried wonton ribbons and serve them for dessert over orange sherbet.

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Chocolate Bourbon Balls
This is an easy, no-bake recipe. I make these for Christmas every year to give as gifts, they are delicious and very potent. They should not be served without checking the recipients ID.

1/2 cup finely chopped dried cherries or cranberries
1/4 cup Makers Mark bourbon (you can use whatever brand you like, this is my favorite)
2 cups chocolate wafer crumbs (15.25 ounce package of Orios with cream centers removed, then crushed)
1/2 cup firmly packed dark brown sugar
1/2 cup finely chopped pecans
1/4 cup molasses
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup finely chopped pecans to roll the bourbon balls in

In a small bowl, let 1/2 cup finely chopped cherries macerate in 1/4 cup of Makers Mark bourbon for 15 minutes. In a large bowl, combine well 2 cups chocolate wafer crumbs, 1/2 cup each of firmly packed dark brown sugar and finely chopped pecans, the cherry mixture, 1/4 cup molasses, 1/2 teaspoon each of cinnamon and ground ginger, and 1/4 teaspoon ground cloves. Form the mixture into 1-inch balls and firmly roll the balls in finely chopped pecans. Store the bourbon balls in an airtight container in your refrigerator for at least 1 week before serving. Makes about 30 servings.

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Fried Apple Banana Fritters
Fried Banana Fritters are popular all over Asia. It's important to use the right banana for this dessert. The Apple Banana here in Hawaii is perfect, with a sweet/sour flavor. In my opinion this dessert/breakfast food is much better than Hawaii's iconic malasada, which is basically a fried doughnut hole.

These fritters are crispy on the outside, filled with a ripe apple banana chunk, that is tender and moist on the inside. Using ice-cold soda water helps the batter to get crispy, but you want to make sure that you don't put too much soda water in the batter, adding it slowly as you stir, keeping it thick. It's also a good idea to drain the grease from the fritters on a paper towel after they are fried so they are not oily, and use oil that has not been used before. Then simply dust with powdered sugar and drizzle with honey, very simple. Wait until you've tried these!

3 ripe apple bananas, chopped into bite sized chunks
1/2 cup self-raising flour
1/4 cup corn starch
1 tablespoon rice flour
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon baking powder
1 1/2 tablespoon canola oil (to add to batter)
1/2 cup club soda (ice cold)
Canola oil for deep frying
Powdered sugar for dusting
Honey for drizzling

In a large bowl, mix together the self-raising flour, corn starch, rice flour, cinnamon, salt, baking powder and 1 1/2 tablespoons of canola oil until smooth and thick.

Now slowly add the ice cold club soda and whisk gently just until well incorporated and smooth.

In a wok, or small skillet, heat one inch of oil on medium-high heat. While waiting for the oil to come up to temperature, 325˚F, begin dipping the apple banana chunks into the batter. Using a slotted spoon, test the temperature of the oil by carefully dropping a small bit of the batter into the oil. If the oil is hot enough, the batter should begin to bubble up and lightly brown within a few seconds.

Adjust heat to medium then carefully place the battered banana chunks into the hot oil, leaving enough room in between them to turn over. Fry on each side for just about 2 or 3 minutes or so until lightly golden brown. Drain on a paper towel lined cookie sheet. Repeat as necessary with remaining banana chunks. Keep the fritters warm in a 200˚F oven, this will keep them crisp.

Place warm bananas on a serving plate. Dust with powdered sugar and drizzle with honey before serving, or serve with vanilla ice-cream. Makes 18 fritters depending on the size of the bananas.

Note: If you don't have self-rising flour, you can make your own by mixing 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt with 1 cup of all-purpose flour. Also make sure your baking powder is current. Check the expiration date on the box. Baking powder can lose its potency over time, which means your baked goods won't rise as they should.

Nov 28, 2018

Savory, tender and affordable, Pork Rib Brisket

Oven-Roasted Rosemary Pork Rib Brisket
The difference between a pork rib brisket cut and spareribs is that it is located more toward the belly of the pig and has less bone-in and a little more fat. The pork rib brisket is savory, tender and affordable. Many chefs smoke pork rib brisket, but it can be braised and oven-roasted as well. I bought this 2 1/2 pound pork rib brisket at Friendly market here on the Hawaiian island of Moloka'i for $8.52, that's $2.13 per serving... how can you beat that?

2 1/2 pound pork rib brisket
1 tablespoon chili powder
1 tablespoon salt
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon ground black pepper
1/2 tablespoon sugar
1 teaspoon dry mustard
1/2 cup of fresh rosemary leaves, chopped
1 1/2 cups beef stock, heated
4 cups water, heated

These ribs cook low and slow in a preheated 350˚F oven. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and fresh rosemary. Season the raw brisket on both sides with the rub. Place in a foil lined roasting pan and roast, uncovered, for 1 hour.

At that point, add heated beef stock and enough hot water to yield about 1/2 inch of liquid in the roasting pan. Lower the oven temperature to 300˚F, and continue cooking for 3 hours more, uncovered, or until the pork brisket is fork-tender. At this point you will see that the brisket has lost a lot of its fat and gained a lot of flavor. The other good thing is that your kitchen will be filled with a wonderful aroma for 4 hours and people will start gathering around asking when's dinner?

Slice the rib brisket into individual servings. Serve with fresh corn on the cob and potato salad, or whatever you like (see recipe index).

Makes 4 servings.

Note: If you don't like rosemary or can't find it fresh, then serve with your favorite BBQ sauce.

Nov 25, 2018

Hawaiian Chili Pepper Water

Hawaiian's generally do not use very many seasonings in their food. Sea salt is the primary seasoning, and I would say soy sauce would be second. However if you live in Hawaii you may have seen Hawaiian chili pepper water in stores, or at farmers' markets. 

On Moloka'i, chili pepper water is a common seasoning used for sprinkling on steak, pork, fish, laulau, even on eggs. At the heart of this hot sauce is the Hawaiian chili pepper (nioi), a small red or yellow pepper that has been in the Islands since around 1815, but is actually native to Mexico. These peppers will blow your head off if eaten alone. They are easy to grow and the plants are sometimes found at our Saturday morning farmers' market. If you like hot sauce, try and make this recipe yourself, it's very easy, but be sure you wash your hands after handling these peppers, you don't want to get the juice from them in your eyes.
Hawaiian Chili Pepper Water
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Hawaiian Chili Pepper Water
1 cup fresh red Hawaiian chili peppers, stems removed and halved
2 teaspoons rice vinegar
2 quarter-sized slices fresh ginger, bruised
1 garlic clove, peeled and cut into thin strips (or crushed and left whole)
1 teaspoon Hawaiian sea salt
1 teaspoon black peppercorns
2 cups hot water (not boiling)

Combine the ingredients in a clean and sterilized pint bottle or jar. Pour in about 2 cups of hot water and let the mixture steep at room temperature overnight, then refrigerate. It keeps indefinitely.

Makes 1 pint.

Nov 6, 2018

Thanksgiving Is Almost Here... Are You Ready?

Slow-Braised Turkey Legs
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I have written many Thanksgiving recipes but these are some of my favorites.

Turkey is such a delicious thing to eat, but unfortunately it seems that we always just serve it during the holidays. This is probably because a turkey with all of the trimmings takes all day to cook, and most people don't have that kind of time. However their is a solution, turkey legs. They are one of the best buys in the grocery store. Basically they are the drum bone and connected thigh, which are usually packaged frozen so you get two legs. This adds up to around 4 1/2 pounds of dark turkey meat and bone, which are the most moist and flavorful parts of the turkey. 

My favorite way to cook these sometimes tough legs is to slowly braise them in wine, with aromatic vegetables, the way you would any tough piece of meat. Once braised, the meat can easily be taken off the bone and used in many ways. Take a look at what you can do with the meat from slow-braised turkey legs:

Slow-Braised Turkey Legs
This is the base recipe for most of the recipes below. It is delicious served as is, or you can remove the meat from the bones and use it in a salads, pot pies, tacos, stews, soups, chili, stuffed in egg rolls or enchiladas, or for midnight snacks eaten over the sink. The turkey turns out moist, perfectly seasoned and falling off the bone.

2 frozen turkey legs, about 4 1/2 pounds, cut apart at the joint (they come 2 per package)
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1/2 cup dry white wine
2 carrots, chopped
2 ribs celery, chopped
1 large yellow onion, chopped
2 cloves of garlic, minced
6 sprigs fresh thyme, plus 1 teaspoon chopped leaves, for garnish
4 sprigs fresh sage
4 fresh bay leaves
3 cups homemade chicken stock or low-sodium canned chicken broth
1 tablespoon chopped flat-leaf parsley leaves, for garnish

Rinse turkey pieces and pat dry; season all over with salt and pepper. Set aside. Heat a large Dutch oven over high heat and add olive oil. Add turkey pieces, skin side down, working in batches, if necessary. Cook, turning, until pieces are browned on all sides, about 5 minutes per side. Transfer them to a plate and discard all but 1 tablespoon of rendered fat from pot.

Deglaze with white wine and cook for 2 minutes, scraping up any browned bits from bottom of pot and slightly reducing the wine. Lower heat to medium-high and add carrots, celery, onion, and garlic to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add thyme, sage, bay leaves, and stock; bring to a boil. Reduce heat to medium-low and add turkey leg pieces, skin side down; cover and transfer to a preheated 375˚F oven. Cook for 40 minutes. Uncover, turn turkey pieces, and continue cooking uncovered until they are tender, 45 to 50 minutes more.

At this point you can serve the turkey pieces as they are or remove the meat from the bone. Then transfer turkey leg pieces to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper if needed, and spoon over turkey. Garnished with chopped parsley and thyme. Serve with mashed potatoes, starfruit chutney, green beans and/or a side salad.

Makes 4 servings, or about 4 or 5 cups of meat without the bone.

Turkey Leg Pasta Salad
1 1/2 cups olive oil
1/2 cup red wine vinegar
1 tablespoon minced fresh garlic
2 teaspoons dried oregano leaves
3 cups cooked turkey leg meat, cubed (see recipe for Slow-Braised Turkey Legs above)
3 cups cooked penne pasta
1 (16 ounce) jar pitted kalamata olives, drained, chopped
1 pint grape tomatoes, halved
8 ounces crumbled feta cheese
1 (5 ounce) package spring lettuce mix
1/2 cup chopped Italian parsley
1/2 cup thinly sliced red onions

Whisk olive oil, vinegar, garlic and oregano until well blended; set aside.

Combine remaining ingredients in large salad bowl. Gently toss with dressing. Refrigerate or serve at room temperature.

Makes 8 servings.

Turkey Leg Asian Salad
Ingredients for turkey:
2 turkey legs cooked, meat removed from the bone and shredded into 2 inch pieces, enough to make 4 cups (see recipe for Slow-Braised Turkey Legs above)

Ingredients for wontons:
2 cups vegetable oil
10 wonton wrappers, cut into ½-inch-wide strips

Ingredients for salad dressing:
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
2 teaspoons freshly grated ginger
1 tablespoon toasted sesame oil
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper

Ingredients for salad:
1/2 cup sliced almonds, toasted (see note below)
One 1-pound head romaine, torn into 1-inch pieces
3 cups watercress leaves, thick stems removed
1/2 head Napa cabbage (8 ounces), shredded
3 scallions, thinly sliced
1/2 red bell pepper, stemmed, seeds and ribs removed, cut into 1/4-inch-thick strips

Procedure for wontons:
In a heavy, medium saucepan, heat the vegetable oil over medium heat until a deep-fry thermometer registers 375˚F. Add the wontons and fry until golden, 30 to 45 seconds. Drain on paper towels. Set aside.

Procedure for dressing:
In a large bowl, whisk together soy sauce, honey, vinegar, and ginger until honey is dissolved. Whisking constantly, add oils in a slow stream until completely incorporated. Taste and adjust flavor, as desired. Season with salt and pepper, if needed.

Procedure for salad:
In the same bowl, toss together the almonds, romaine, watercress leaves, Napa cabbage, scallions and bell pepper. Add the shredded turkey and toss until coated. Garnish with the fried wontons and serve.

Makes 6 servings.

Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a 350˚F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

Turkey Leg Pot Pie
2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1 3/4 cups chicken broth
1 1/3 cups milk
4 cups cubed cooked turkey leg meat (see recipe for Slow-Braised Turkey Legs above)
4 (9 inch) unbaked pie crusts

Preheat an oven to 425˚F.

Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.

Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.

Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.

Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

Makes 2, 9-inch pot pies.

Turkey Leg Shepard's Pie
3 tablespoons butter
2 tablespoons all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
2 tablespoons butter
1 cup finely crushed herb-seasoned dry bread stuffing mix
1 cup cooked, diced turkey leg meat (see recipe for Slow-Braised Turkey Legs above)
1 cup shredded Cheddar cheese
2 cups mashed potatoes (I use Yukon Gold potatoes)

Preheat oven to 350˚F. Lightly grease a 9x13 inch baking dish.

Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.

In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.

Bake 45 minutes in the preheated oven.

Makes 6-8 servings depending on how hungry you are.

Easy Turkey Leg Enchiladas
2 cups shredded Cheddar and Monterey cheese blend
1 onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
4 cups cooked turkey legs, chopped (see recipe for Slow-Braised Turkey Legs above)
Refried beans
Sour cream
Preheat oven to 350˚F. Lightly grease a 9x13 inch baking dish.

In a small bowl, combine the cheese, onion, and black olives.

In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.

Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.

Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted. Serve topped with sour cream and refried beans on the side (see recipe).

Makes 6 servings.

Turkey Leg Chili
1 teaspoon vegetable oil
1/2 onion, chopped
1 pound cooked and chopped turkey leg meat (see recipe for Slow-Braised Turkey Legs above)
2 cups chicken broth
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can refried beans
1 tablespoon minced garlic
2 1/2 tablespoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon ground cumin
salt and ground black pepper to taste
2 tablespoons shredded Cheddar cheese

Heat vegetable oil in a large pot over medium-high heat and stir in chopped onion. Cook and stir until translucent and tender, about 5 minutes.

Add the turkey leg meat, chicken broth, tomatoes, black beans, kidney beans, refried beans, garlic, chili powder, paprika, oregano, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes. Sprinkle each bowl with a teaspoon of Cheddar cheese.

Makes 6 servings.

Turkey Roll-ups
2 eggs
2 cloves garlic, finely chopped
1/2 teaspoon ground black pepper
Salt, to taste
2 tablespoons chopped fresh flat leaf Italian parsley
1 cup cooked wild rice
1 cup cooked brown rice
2 cups cooked turkey leg, chopped (see recipe for Slow-Braised Turkey Legs above)
2 bunches Swiss chard, or large curly kale, trimmed

In a medium bowl, whisk together eggs, garlic, pepper, 1/4 teaspoon salt and parsley. Stir in brown and wild rice and turkey. Set filling aside.

Bring a large pot of water to a boil with 1/2 teaspoon of salt. If any Swiss chard leaves are longer than 12 inches, cut them in half crosswise. Flatten out any large stalks with a fork to allow for even blanching and easier rolling. Immerse 4 to 6 leaves at a time in boiling water and blanch for 1 minute. Transfer to a paper towel-lined baking sheet as done and allow leaves to drain and cool slightly. 

Arrange 1 leaf on a work surface, smooth side down. Place 3 to 4 tablespoons filling in the center then roll up, starting with the large end of the leaf and folding it over the filling to roll up like a burrito. Repeat process with remaining leaves and filling, placing rolls seam side down in a steamer basket. Steam for 6 to 8 minutes, or until the internal temperature of the rolls reaches 160°F. Transfer to plates and serve.

Makes 6-8 servings.

Turkey Leg Rice
3 cups water
1 1/2 cups uncooked long-grain rice
1 tablespoon cooking oil
1 cup chopped green bell pepper
2 stalks celery, cut into 1 inch pieces
1 yellow onion, finely chopped
1 pound cooked turkey leg meat, cut into 1 inch cubes (see recipe for Slow-Braised Turkey Legs above)
1 (14.5 ounce) can stewed tomatoes, drained

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Meanwhile, heat oil in a large skillet over medium high heat. Saute bell pepper, celery and onion until tender, about 2 to 3 minutes. Add turkey leg meat, stewed tomatoes, and cover. Simmer, stirring occasionally, until hot. Serve over hot cooked rice. Makes 6 servings.

Makes 6 servings.

Turkey Leg with Squash Stew
2 teaspoons canola oil
2 leeks, trimmed, chopped and rinsed
1 red bell pepper, chopped
3 cloves garlic, minced
4 cups reduced-sodium chicken broth
1 1/2 pounds kabocha or butternut squash, peeled, seeded and cut into 1-inch cubes
2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
4 cups shredded turkey leg meat (see recipe for Slow-Braised Turkey Legs above)
2 cups frozen corn kernels
2 tablespoons fresh lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
Freshly ground pepper, to taste

Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
Add turkey and corn; return to a simmer and cook until the turkey and corn are just heated through, 2 to 3 minutes. Add lime juice and crushed red pepper. Season with salt and pepper.

Makes 6 servings.

Turkey Leg Barley Soup
Turkey stock ingredients:
5 quarts water, or as needed
2 turkey legs (drum bones & thighs cut apart)
1 1/2 cups coarsely chopped onion
3 stalks celery
1/2 cup chopped carrot
10 whole black peppercorns
1 pinch dried thyme, or to taste
1 bay leaf

Turkey leg soup ingredients:
1 1/2 pounds carrots, cut into 1-inch chunks
2 onions, diced
6 stalks celery, cut into 1/2-inch slices
1 cup barley
1/2 cup chopped mushrooms
2 bay leaves
2 teaspoons salt
1 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 pinch dried thyme
2 large Yukon Gold potatoes, peeled and cut into large bite-size pieces

Bring water and turkey leg parts to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove turkey leg parts from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.

Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally for 30 minutes, then add potatoes and simmer for 45 minutes more. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.

Makes 8 servings.

Note: For lots more Thanksgiving recipes, type in "Thanksgiving" into the "Search" box above.