The original recipe for this southwestern turkey salad came from a cookbook called Today’s Turkey Favorites which we sent away for in 1990. This book was only thirty-five pages long, but it contained a number of good recipes. “Today” is always a relative term because the original recipe is now nearly thirty years old. However, with a few little additions, this recipe is better than ever!
Use this spaghetti and meatballs recipe over your favorite pasta. We use a gluten-free pasta, but whatever you prefer will come out well. Prepare the pasta according to the package directions, unless you are extremely adventurous (or skilled) and are making your own! The longer the sauce simmers, the better it gets.
Want to try “spaghetti” without the pasta? Cook up a spaghetti squash and use that in place of the pasta.
This Cajun Spice Rub is one of my all-purpose seasonings. I’ve used it on both salmon and chicken and it works well in both cases. For the salmon, I like to drizzle lemon juice on the fish before adding the spice. For chicken, I use lime juice. In both cases, I’ll also supplement the rub with a bit of freshly cracked pepper.
Have you ever wondered what to do with all those turkey bones after you’ve roasted, carved, and served a turkey? It seems like such a waste to throw them away. With this turkey vegetable soup recipe, you don’t have to waste them ever again. Whenever we roast a turkey, we always freeze the leftover carcass whole. That way, when we’re ready to make a batch of turkey vegetable soup, we’re good to go!
You can also make this soup without the turkey carcass. You’ll definitely want to use chicken or vegetable stock, but would need to add about a pound of turkey meat (or chicken). The most important part of any soup is getting a good broth. Or, you can also try our recipe for chicken soup.