This recipe is great for several meals.

First, cook a turkey.  Free range or organic is best, but use what you can get (just not Butterball).  When I did my turkey, I made a small mixture of olive oil, dried thyme, and rosemary and put it over the turkey, covered for most of the cooking, then removed the cover for the last 30 mins and basted.  It was really good.  I made a gravy after by adding Herbamare, more thyme, rosemary, black pepper, and thickened with tapioca starch (mix with a touch of water before adding).  In the future, I might add some finely chopped onion for more flavour.

You can bake some sweet potato & zucchini (see the blog post for this) or some squash to go with it.

Now for the delicious soup.

Turkey Soup

First you need to make your stock.  In a large stock pot, combine the following:

  • Bones & Fat from Turkey
  • Leftover gravy
  • Washed peelings of sweet potato and carrots
  • End of the celery, plus 4 celery stalks, and the leaves
  • 4 cooking onions (peel and all, chopped)
  • 12 cloves of whole garlic
  • 6 big pieces of fresh ginger
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1-2 tsp herbamare original (green container)
  • Sea salt to taste (make sure it is just sea salt with no additives)



I let mine simmer overnight, but my friend simmered hers for 4 hours.  When done, strain it.

For your soup, cook 2 cups of quinoa separately. 
Add to the broth:
  • 1 cup turkey, chopped
  • 1 large sweet potato (1" chunks)
  • 3 carrots, sliced
  • Celery, sliced
  • Kale bunch (full leaves or chopped)
  • 2 onions, chopped
  • Quinoa
  • Sea salt and pepper to taste

Cook until the sweet potato softens.

You might want to freeze some of this to last you for awhile.  Also, I didn't have celery, so I used leeks instead.