I hope that everyone enjoyed a Happy and Healthy Thanksgiving, and that you were able to spend time with your family and friends. We did have a good Thanksgiving, unfortunately I picked up some kind of bug and it hit me pretty hard Wednesday. I did manage to make everything for dinner, but now I’m paying for overdoing it yesterday and its back to bed for me as soon as I finish this post. No Black Friday shopping for me today!
Today my friends I have a very appropriate post, following turkey day. My Friend Barbara from Barbara Bakes where you’ll always find a delicious assortment of baked goods, is sharing a post from her other blog (yes she has two….Wow) Pressure Cooking Today where she shares with us the joy of pressure cooking! My mother always used a pressure cooker, and I have to admit I’ve always been intimidated by them, so you can bet I’ll be spending more time on her site, learning how to use a pressure cooker.
So get ready for your first lesson in using a pressure cooker as I present……
Pressure Cooking Today
Thanks Dennis for inviting me to guest post today. I’m Barbara Schieving and you’ll find me baking up delicious treats for my family at Barbara Bakes. You can also find me cookin’ up a storm at Pressure Cooking Today.
I bought my first pressure cooker, an electric Cuisinart, about a year ago and immediately fell in love with it. I was sharing so many pressure cooker recipes on Barbara Bakes that I decide to create a pressure cooker site where I could share pressure cooking recipes and invite others to share the great recipes they’re creating in their pressure cookers.
One of the wonderful recipes I recently made in my pressure cooker is Turkey Noodle Soup. Turkey Noodle soup is the perfect meal to make with leftover turkey. My family doesn’t love the dark turkey meat, so there’s always plenty of dark meat leftover to use in a wonderful homemade soup.
I use to think I didn’t really like soup much, but it turns out I just don’t like canned soup much. Soup you make at home is so much better tasting than canned soup. The vegetables and noodles aren’t mushy, you control how salty it is, and you can make the soup heartier by add more meat and veggies.
For the best tasting soup, you’ll want to make your own turkey stock. Making stock isn’t difficult, and making it in the pressure cooker is even easier. (Visit Pressure Cooking Today for my Pressure Cooker Turkey Stock recipe.) If you didn’t save your Thanksgiving turkey carcass you can use canned turkey or chicken broth instead.
I like a traditional noodle soup flavored with great stock, onions, carrots and celery, but feel free to change it up any way you like it.
- 1 tablespoon butter
- 1 large onion, diced
- 4 carrots, peeled and cut into ¼-inch-thick rounds
- 1 celery rib, diced
- 6 cups turkey stock
- 2 cups diced turkey
- 1 teaspoon salt
- Fresh ground pepper
- Egg noodles, cooked according to package directions
- Select Sauté and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion starts to soften about 1 to 2 minutes. Add the carrots and celery and sauté for about 5 minutes stirring occasionally.
- Add turkey stock and turkey. Lock lid in place. Select High Pressure. Set timer for 5 minutes. When beepers sounds, wait 5 minutes and then use a quick pressure release to release pressure. When valve drops, carefully remove lid. Add salt and pepper to taste.
- Serve soup spooned over prepared egg noodles.
- You can also make the soup in a pot on the stove. After sautéing vegetables, bring to a boil, cover and simmer until vegetables are tender about 15 minutes.
- TIP: I like to make up a big pot of soup and freeze it in individual servings in freezer zipper bags for lunches. Many soups freeze well, but soups with noodles, potatoes or rice freeze better if you freeze the noodles, potatoes or rice in a separate single serving bags and reheat them separately.
I could certainly use a bowl of that delicious soup right now, I know it would make me feel so much better! Now before you forget head on over to Pressure Cooking Today and say hi to Barbara, just don’t forget to tell her Chef Dennis sent you. Now it’s back to bed for me, have a wonderful weekend!