Egg Drop Soup with Roasted Turkey

egg-drop-soup-1It’s November and Thanksgiving, one of my favorite holidays, is on the horizon.  Any excuse to get together with family and friends and cook a ton of food and eat is my favorite holiday.  However, I think one of my favorite things about Thanksgiving is the leftovers! I absolutely love leftover turkey sandwiches on white bread with mayo, salt, and pepper. But, once I have had my fill of those, I usually still have leftover turkey to cook with.  Which brings me to the recipe I have developed to share with you. Egg Drop Soup with Roasted Turkey.

 

I have a deep love and fascination with Chinese take-out food. A few months ago, my favorite Chinese restaurant closed permanently. After getting over the initial shock and grief, I am on the search for a replacement. Sadly, I haven’t found one yet. But, in the meantime, I’ve been biding my time recreating some of my favorite dishes at home.

 

Egg drop soup isn’t something I usually order but, I have begun making it home to compliment my Chinese take-out inspired meals. It is surprisingly easy to make. The broth is usually flavored with ginger, garlic, and peppercorns. I have added star anise to mine to enhance the flavor a bit more and bring in some notes of Chinese 5-spice.

 

Cornstarch is an important staple of this recipe. It is whisked into the broth to ever so slightly thicken and give a little body to the finished soup. It is also whisked into the eggs allowing them to remain delicate and soft once they hit the hot broth.

 

Turkey isn’t something that you traditionally find in Chinese take-out cuisine but, since it is that time of year, I have been looking for ways to add it to my Chinese take-out at home. And, it goes surprisingly well in this soup. The star anise really compliments the turkey and rounds out the soup in a delicious way. I hope you enjoy!

Egg Drop Soup with Roasted Turkey

6 c. chicken stock
3” piece fresh ginger, peeled and cut into slices
4 garlic cloves, peeled and smashed
1 tsp. whole black peppercorn
2 star anise
2 dried bird’s eye chilies, or serrano
2 Tbsp. soy sauce
1 c. leftover roasted turkey, shredded
1 c. green peas
3 large eggs
1 Tbsp. cornstarch + 1 tsp. cornstarch

Pour the chicken stock into a saucepan and place over medium-high heat. Add the ginger, garlic, black peppercorn, star anise, bird’s eye chilies, and soy sauce.
Bring to a boil and then reduce heat to medium-low. Allow stock to simmer for 15-20 minutes.

Strain the broth into another saucepan and return to the heat. Bring back to a low simmer. Add the roasted turkey and green peas.

Scoop out about ½ cup of the broth into a small bowl. Whisk it together with 1 Tbsp. cornstarch until cornstarch is dissolved. Pour back into the saucepan and stir.

In the same small bowl, whisk the eggs with 1 tsp. cornstarch until eggs are completely beaten and cornstarch is dissolved.

Holding a fork over the saucepan, gently pour the egg cornstarch mixture through the tines, allowing it to form ribbons. Let the egg “set” for about 10 seconds and then stir to break them up as you like.

Pumpkin Pie 3 Ways

Every family has its own holiday traditions, and each year new favorites are discovered and requested the following year. This year, I decided to try pumpkin pie in three ways: pumpkin cheesecake, pumpkin cake and a standard pumpkin pie.

As a kid, we always had Thanksgiving at my Aunt Dixie’s house. Pumpkin pie was the epitome of Thanksgiving to me. We enjoyed it only once a year and any other pumpkin pie would always be measured against her perfect recipe. This pie was so good that all of us kids would eat slice after slice. We’d all run around outside, make extra room for pumpkin pie, then come back in to eat more. It was a fun tradition that I get to see the next generation of kids in our family do today. I wanted to share my Aunt’s pumpkin pie recipe with her permission. She isn’t sure where she got the original recipe, but she’s been making it for Thanksgiving for decades. Every time she makes it, she uses the recipe as a general guideline, making small changes here and there. But every time, it comes out as the best pumpkin pie recipe ever.

Recipe #1: Aunt Dixie’s Pumpkin Pie

Classic Pumpkin Pie

This pumpkin pie is perfectly spiced-just the right amount of cinnamon, ginger and nutmeg that aren’t overwhelming for younger palates. You can make this pie ahead of time, freeze it a couple of weeks and then bake it the day before Thanksgiving when you need it. When you pair the pie filling with a homemade pie crust, it is the best pumpkin pie ever. The crust is flaky and slightly puffed from the addition of baking powder. I like to use up any leftover crust to make little sweet treats. I just cut shapes out of the pie dough, top with melted butter, sprinkle with sugar and cinnamon. The pie crust bites can be baked simultaneously with the pie, just remove after 10 minutes or when the edges turn golden brown.

Filling:

  • 15 oz. canned pumpkin
  • 2 eggs, slightly beaten
  • 1 c. brown sugar
  • 1/2 tsp. salt
  • ½ tsp. ginger
  • ½ tsp. nutmeg
  • 2 tsp. cinnamon
  • 12 oz. evaporated milk

Clabber Girl Pie Crust Recipe:
(watch our 60 second video on how to make pie crust here)

  • 1 1/2 c. all-purpose flour
  • 1/4 tsp. Clabber Girl Baking Powder
  • 1/4 tsp. kosher salt
  • 10 Tbsp. butter cold and cut into chunks
  • 3-4 Tbsp. ice water as needed

To prepare the pie crust:

Mix the flour, baking powder and salt in a large bowl. Add the butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Gradually stir in enough of the water for the dough to clump together. Gather up the dough and form into a disc, wrap in plastic wrap, and refrigerate until chilled but not hard, 1-2 hours.

On a lightly floured work surface, roll out the dough into a 1/8-inch thick round. Transfer to a 10-inch pie dish, trimming the dough to a 1/2-inch overhang around the edges of the dish. Tuck the overhang under the dough on the rim and flute the edges.

To prepare the filling:

Mix ingredients in order. Pour into uncooked pie crust and bake at 425° F. for 15 minutes. Reduce the temperature to 350° F. and continue to bake for 45 minutes or until a knife inserted in the center comes out clean.

Recipe #2: Pumpkin Cheesecake

Pumpkin Pie Cheesecake

This cheesecake is smooth and light with a slightly sweet, slightly sour finish. You can either make it as two 9-inch pies or one spring form cake as the recipe advises. The cheesecake does take a long time in the oven, but could be made a few days in advance and refrigerated. Completely cool the cake before refrigerating. If you wrap it in foil or plastic before it is cool, condensation can drip on top of the pie and make the sour cream look thin.

Graham Cracker Crust:

  • 1 1/2 c. graham cracker crumbs
  • 1/2 c. melted butter
  • 1/4 c. granulated sugar

Pumpkin Cheesecake Filling:

  • 24 oz. cream cheese
  • 1 c. granulated sugar
  • 1/4 c. brown sugar
  • 15 oz. canned pumpkin
  • 2/3 c. evaporated milk
  • 2 lg. eggs
  • 2 Tbsp. Rumford Cornstarch
  • 1 Tbsp. pumpkin pie spice
  • 1 1/4 tsp. cinnamon

Pumpkin Cheesecake Topping:

  • 2 c. sour cream
  • 1/3 c. granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. ground nutmeg

To prepare the crust:

Combine graham cracker crumbs, melted butter, sugar and press into a 9-inch spring form pan or two 9-inch pie pans.

To prepare the filling:

In a large bowl, combine cream cheese, white and brown sugar and eggs. In a separate bowl, combine pumpkin, milk, cornstarch and spices. Add to cream cheese mixture. Pour into prepared crust(s).

To prepare the topping:

Mix all ingredients thoroughly.

Bake for about 65 to 70 minutes at 350° F. Remove from oven, spoon topping mixture over cake(s). Return to 350° F oven and bake for additional 5 minutes.

Recipe #3: Pumpkin Cake

Pumpkin Pie Cake

This pumpkin cake is a mix of two batters: a cream cheese and a pumpkin batter. It is very mild and not overly pumpkin tasting. One thing I liked about this recipe is that you don’t have to worry about portioning out the pumpkin batter evenly, the cream cheese filling bakes up just fine. The end result is a beautiful layered cake dotted with chopped pecans.

Cream Cheese Filling:

  • 2 Tbsp. butter
  • 1/2 c. granulated sugar
  • 8 oz. cream cheese, softened
  • 1 Tbsp. Rumford Cornstarch
  • 1 egg, beaten
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. milk
  • 2 eggs

Pumpkin Batter:

  • 1 c. granulated sugar
  • 1/2 c. butter melted
  • 1 c. canned pumpkin
  • 1 c. all-purpose flour
  • 1 tsp. Rumford Baking Powder
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1 c. chopped pecans
  • 1/4 tsp. ground cinnamon

To prepare filling:

Combine ingredients for filling mixture; set aside.

To prepare batter:

Beat together eggs, sugar, pumpkin and butter. In a separate bowl, combine dry ingredients and add to pumpkin mixture; stir in nuts.

In a 9 x 13-inch baking pan, pour 1/2 of batter into bottom, spread it out to coat the bottom completely (about ½-inch thick). Top with filling mixture; pour the other half of batter on top.

Bake in a 350° F. oven for 25 minutes. Cool completely on wire rack.

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White Cheddar & Chive Scones

Holiday baking, isn’t it the best? With Thanksgiving just around the corner, my head is flooded with sweet recipe ideas, from fruit galettes to pumpkin coffeecake. But if you’re looking for a bread recipe that’s both cheesy and savory, then I have the recipe for you: savory scones. You might be thinking to yourself: “Savory scones Nate, really?” And to that I say “Yes!!” Just like sweet scones, savory ones are equally as versatile. I made mine with chives and white cheddar, but you can feel free to substitute and experiment with other cheeses and herbs.

Versatility: one of the many reasons why I love cooking.

Try some of these combinations of pairings for inspiration!

  • Feta & Basil
  • Gouda & Sage
  • Or, Mozzarella & Rosemary, just to name a few!

These scones have a perfectly golden, crusty exterior with a warm, buttery, and cheesy interior which is perfect dipping in a bowl of beef stew or in a pool of mashed potatoes and gravy. Savory bread is definitely the way to go this Thanksgiving!

White Cheddar & Chive Scones

Ingredients

2 c. all-purpose flour
1 tsp. salt
1 Tbsp. Clabber Girl Baking Powder
2 tsp. granulated sugar
4 Tbsp. cold butter, cubed
1 c. white cheddar cheese, grated
1/3 c. chives, finely diced
1 c. heavy cream + 1 Tbsp.

Directions

Preheat the oven to 425° F. Line a baking sheet with parchment paper. In a medium mixing bowl, whisk together the flour, salt, baking powder, and sugar. Cut the butter into the flour until the mixture resembles a slightly crumbly meal, making sure a few larger pieces remain. Mix in the cheese and chives until combined.

Add the cream, stirring to combine until the dough begins to come together.

Mixing Scone Dough

Transfer to the dough to a well-floured work surface.

Scone Dough on Cutting Board 2

Roll the dough out into a 7” disk about 3/4” thick.

Scone Dough on Cutting Board 1

Use a knife to cut the disk into 8 wedges.

Raw Scone Dough Close Up

Transfer each wedge to the prepared baking sheet.

Raw Scone Dough

Brush scones with the 1 tablespoon of cream and bake for 16-18 minutes or until they are golden brown and your kitchen starts smelling amazing. Cool on the pan and serve warm or at room temperature.

White Cheddar Chive Scone Hero

Hashed Turnips: A Rumford Complete Cookbook Recipe

It’s time again for another Rumford Complete Cookbook Recipe! Looking through the cookbook this month, I was looking for a recipe that I could use some fall produce that we grow. I found the Hashed Turnips recipe.


Hashed Turnips Close

I am a new fan of turnips, only first trying them a few years ago. We have grown them for several years and sell at our local farmers market, but I had never tried them. So a few years ago when we were picking for our farmers market, I tried one. Fresh right out of the garden. To my surprise they are so good!!

Raw Turnips

I think of them as a mix of kohlrabi, radish, and cabbage flavors all mixed together in one!! And so tasty raw! We just slice them up and eat them raw.

So when I saw this Hashed Turnips recipe, I was excited to try something new with them.

And it is SO delicious!! Next time making though, I will cut the salt in half just to suit my liking better. My turnips also were not large size, like they can grow to get, so I used 2 medium ones. I also used a purple top turnip, as that is what we grow.

The Hashed Turnips recipe is on page 70 in the Rumford Complete Cookbook. Below is a photo of the recipe.

Rumford Hashed Turnips

Here is my version with some updates.

Hashed Turnips

Ingredients
1 large turnip or 2 medium – about 3 cups cubed turnips.
2 Tbsp Butter
1/2 tsp salt
1/4 cup cream
1/4 tsp pepper
1 Tbsp parsley, chopped

Directions
Peel the turnips and slice thickly and then cut into small cubes. Cook them in boiling water until tender. Drain the water and return the turnip cubes back to the pan. Add the remaining ingredients; the butter, salt, pepper, parsley, and cream. Mix and bring to a boil. Serve.

Hashed Turnips Hero

Garlic Parmesan Roasted Sweet Potatoes

Once again, I am enjoying the many flavors of fall! Don’t you just love all the flavors of fall!!? Fall time is when we harvest some of my favorite vegetables! Sweet potatoes! I love them prepared so many ways! From sweet recipes to savory recipes, sweet potatoes are delicious so many ways. Definitely as a favorite with this Garlic Parmesan Roasted Sweet Potato recipe.

Roasted Sweet Potatoes 1

This recipe with the garlic and Parmesan brings in some savory flavors to blend with the sweet potato sweetness. It’s an easy side dish packed full of flavors.

Fall is when sweet potatoes are dug in the garden. It’s always nice to use fresh produce that we have grown to prepare different recipes and enjoy!

Raw Sweet Potatoes

These Garlic and Parmesan roasted sweet potatoes are well liked in our house and are a great side dish paired with any meal. Especially in the fall season, when we mostly think of having sweet potatoes.

Garlic Parmesan Roasted Sweet Potatoes

Ingredients
3 medium sized sweet potatoes (peeled or skins on, cut into cubes)
1/2 of a small onion, chopped
3 Tbsp olive oil
2 Tbsp garlic powder
1 Tbsp chopped parsley
Grated Parmesan cheese
Shredded Parmesan cheese
Black pepper

Directions
Preheat oven to 400° F. Peel and cube the sweet potatoes (you can leave the skin on if you prefer). Chop the onion. Place the onion and cubed sweet potatoes in a bowl. Add the olive oil, pepper, and garlic powder to the bowl and mix coating the onion and sweet potatoes well. Spread the mixture onto a baking sheet and bake in the preheated oven for 30 to 35 minutes. Remove from oven and sprinkle with grated Parmesan cheese, shredded Parmesan cheese, and chopped parsley. Serve warm.

Roasted Sweet Potatoes 3

Be sure to give these Garlic Parmesan Roasted Sweet Potatoes a try as a side dish this fall! Add them to your Thanksgiving feast!