This post is sponsored by Southern Kitchen. All opinions are my own.
Roasted Brussels Sprouts are a wonderful side dish for any meal!
When we lived in New Jersey, our dear friend and neighbor would make us Corn Souffle for Christmas Eve. I have been looking for her recipe for years and finally found it. It’s also called Sweet Corn Spoonbread in the south. Being from the west coast, I just know that it tastes amazing!
If you love cornbread, you are going to go bonkers over this Easy Sweet Corn Spoonbread! I made it for Christmas Eve supper and when I tasted it, I wanted it all to myself! Too bad my family smelled it and they all wanted to know what I was cooking. It was gone in a matter of minutes! I heard a lot of “mmmmmmm so delicious Mom”! It’s super easy to make and it is now my favorite side dish. Although I could eat it just as my main meal! It’s like a corn souffle but so much better!
Soup’s are the easiest meal you can make, especially when you already have a roasted chicken or turkey. This year hubs wanted a turkey all to himself. Just a little bird, eight pounds. We ate most of the white meat and I decided to make turkey soup with the dark meat and bones since it was snowing today. Yes, pure comfort food. The wood stove is crackling and the soup is simmering today, while I bake an assortment of desserts for Thanksgiving. Yes, it is a good day when I have been baking all day and we can actually have supper ready with a delicious comforting bowl of Turkey Noodle Vegetable Soup.
Turkey Noodle Vegetable Soup
Leftover Roasted Turkey (bones and dark meat)
1 large onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1/2 bag of egg noodles
salt and pepper
In a large soup pot, cover turkey bones and meat with water. Cover and boil for 1 hour over medium heat. Broth should look dark after boiling for 1 hour. Remove from heat. Chill overnight or let cool. Drain liquid into bowl, remove turkey from bones. Shred turkey, add back to broth. In another pot, add olive oil and chopped vegetables, saute for about 4-5 minutes. Add vegetables to turkey and broth, boil until veggies are softer, about 8-10 minutes. Add noodles and cook al dente, about 7 minutes. Add salt and pepper to taste. Serve hot.