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
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2 cups leftover stuffing
1 cup blanched corn
4 eggs, lightly beaten
1/2 cup shredded Parmigiano-Reggiano
Salt and pepper, to taste
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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.
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- Turkey Herb Soup with Corn Stuffing Fritters
- Eggs Benedict with Quail Eggs and Spiced Biscuits with Lemongrass-Crab
- Pop's Eight Treasure Rice Flambee and Grand Marnier Oranges :
- Mom's Box Foie Gras Dumplings with Honey-Shallot Syrup :
- Roasted Goose with Chestnut-Sweet Potato Stuffing and Gingered Plum Sa
- Recipes : Mom's Box Foie Gras Dumplings with Honey-Shallot Syrup :
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- Recipes : Ontario Lamb Loin with Saskatoon Berry Chutney :
- Recipes : Oyster-Leek Gratine with Ponzu Sabayon Kaffir Lime-Smoked Salmon Rille
- Recipes : Oysters on the Half Shell with Lemon Shallot Vinaigrette :
- Recipes : Salmon Grilled Between Romaine Lettuce Leaves :
- Recipes : Polenta Shapes with Roasted Red Bell Pepper Sauce :
