1848 Addison Avenue East - Twin Falls, Idaho 83301 - (208) 736-8048 Open  M-F 9:30 AM. to 4:00 PM    Sat. 10:00 AM to 2:00 PM    Sunday Closed  MST
Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : LeftoverTurkey Soup Dutch Oven Recipes Back to the Dutch Oven Recipes page. Leftover Turkey Soup Turkey soup is a great way to turn your leftovers into a healthy meal that will last all week and making your own stock allows you to monitor the sodium. Ingredients: Leftover turkey breast, bone in 1 medium onion, quartered 1 clove garlic, smashed Bunch of fresh rosemary, thyme and sage 1 tsp whole black peppercorns 2 tbsp olive oil 1 medium onion, chopped 3 carrots, chopped 3 ribs celery, chopped 1 cup white potatoes 2 cups cooked turkey meat 2 bay leaves Salt and Pepper Directions: After removing all the excess meat from the turkey, place the carcass in a 12" deep Dutch Oven or a 14" deep Dutch Oven, or if you brake down the carcass you can us a regular dutch oven, along with the onion, garlic, fresh herbs, peppercorns and enough water to cover the mixture by 2 inches. Bring it to a boil and then simmer for 3 hours. Remove and discard all the solids and strain the liquid through a fine-mesh sieve into a large bowl. Or if you are lazy like I an use Chicken Broth after you clean the carcass off of all the meat and throw the rest away. In the same Dutch oven heat oil over medium and add the chopped onions, carrots and celery and sauté for 10-15 minutes. While they are cooking, chop the potatoes and turkey meat into bite sized pieces. Add the stock, bay leaves, turkey and potatoes to the Dutch oven and simmer for 30 minutes or until the potatoes are cooked through. Add salt and pepper to taste. Makes 6-8 servings. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
Questions & Comments Secure Ordering. Your Privacy is Key! © 1997-2012 A Happy Camper, All Rights Reserved Worldwide! Using this web site acknowledges your agreement to the Terms of Use and Online Privacy Policy. Designed, Maintained & Hosted by: Internet Marketing Specialists & DLA Enterprises