Un-turkey broth
About 2 cups
Un-turkey soup for the day after Thanksgiving when everyone else is having leftovers. Also good broth for Mom’s Famous Stuffing. For soup, add finely chopped veggies and warm. I adapted this from Rawguru’s chicken soup recipe. I am also going to use this broth blended with crimini mushrooms to make gravy.
Ingredients
- 2 cups warm water
- ½ cup pine nuts
- 1 tablespoon Sciabica fresh pressed olive oil
- ½ teaspoon fresh lemon juice
- 2 tablespoons poultry seasoning (or 1/2 tbsp each rosemary, thyme, oregano, & sage)
- 1 teaspoon ground celery seeds
- 1 teaspoon dill
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon fresh ground pepper
Preparation
Blend all the ingredients until the mixture looks smooth and creamy. Let sit in blender for about 10 minutes. Strain through nut milk bag, strainer, or cheesecloth. Pulp can be dehydrated to make a mock turkey patty.
Comments
NorCalJesse writes: (November 20, 2007)
Mmmmmmm! Sounds awesome! I’m curious about the “mock turkey patty” you mention. Sounds like it would be great for Thanksgiving along with raw cranberry sauce, raw gravy, raw stuffing. Have you tried making the patty yet? Does it hold together? Any other tips for making it? Thanks!
Renoir writes: (November 20, 2007)
For the patty, I added some ground flaxseed to make it hold together and dehydrated. There are also some other mock turkey recipes on this thread… http://www.goneraw.com/forums/2/topics/1816
RawJim writes: (November 20, 2007)
Yeah! Another fan of Sciabica’s oil!
Renoir writes: (November 21, 2007)
Ok, so if anyone really wants to make the patty with the leftoever pulp, I would recommend using almonds or a denser nut. When I made it with almonds there was a lot more pulp and the patties came out pretty good. I think pine nuts really get creamed into the broth, so the pulp that’s left is mostly just an herb patty.
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