Turkeys are a popular domesticated bird that are known for their large size and delicious meat. However, did you know that turkeys have a rich history that dates back thousands of years? The origin and history of turkeys is a fascinating topic that sheds light on the relationship between humans and these remarkable birds.
The wild turkey is native to North America and was a staple food source for many Native American tribes. The turkey played an important role in their culture and was used in religious ceremonies and as a symbol of abundance and fertility. When European explorers arrived in the Americas, they were introduced to the turkey and brought it back to Europe with them. It quickly became popular as a food source and was domesticated in many parts of the world.
Today, turkeys are raised for meat and eggs all over the world. They are an important part of many holiday meals, particularly Thanksgiving in the United States. Turkeys are also valued for their feathers, which are used in clothing and decorations. Despite their widespread domestication, wild turkeys can still be found in many parts of North America and are a popular game bird.
The origin and history of turkeys is a fascinating topic that highlights the important role that these birds have played in human culture and history. Whether you enjoy eating turkey or simply appreciate their beauty, there is no denying that turkeys are an important part of our world.
Italian Turkey Tortellini Soup
EQUIPMENT: French chef’s knife, cutting board, food cutter grating blade, 6-quart soup pot or 5-quart oil core cooker, measuring cup and spoons, large serving spoon and ladle
HOMEMADE TURKEY STOCK: Place the whole turkey carcass in a 12 Qt. stockpot and cover with purified water (tap water has chlorine and ammonia – not great for good soup). Bring to a simmer over medium heat and allow to cook for several hours or overnight. The carcass will fall apart. Skim the fat floating on the top and begin to remove the larger bones. Using a steamer/strainer place on top of a 6 or 8 Qt. and strain the stock, meat, and bones. Allow to cool about 20 to 30 minutes. Pick through and shred the turkey meat by hand, carefully removing the tiny bones. When sorted, return the turkey to the stockpot, and begin your Italian Turkey Tortellini Soup.
PREPARATION TIME: 40 minutes – Makes 11 to 12 servings - Adapted for Induction Cooking
INGREDIENTS:
- 1 medium onion, diced
- 2 stalk celery, diced
- 1 medium bell pepper, diced
- 1 medium carrot, grated #1 cutting cone
- 1 clove garlic, minced
- 6 cups Low-Sodium Chicken Stock (page 217)
- 6 plum tomatoes, cut into 6 to 8 slices
- 1 teaspoon poultry seasoning
- 1 tablespoon Italian seasoning
- 1-pound cooked turkey dark meat, skinless
- 8 ounces spinach-filled tortellini (for Gluten FREE use Rice Pasta Tortellini)
- 10 to 12 fresh basil leaves
- 2 tablespoon freshly grated Parmesan cheese
In a hot, dry stockpot over medium heat 275°F, dry sauté onion, celery, bell pepper, carrot, and garlic until slightly browned and cooked through, about 7 to 10 minutes, stirring occasionally. Stir occasionally.
Slowly stir in the stock. Stir in the remaining ingredients, except parsley. Reduce the heat to low 180°F (82°C), cover the pan and open the vent. Simmer until tortellini is cooked, about 20 to 25 minutes. Do not allow the soup to boil.
To serve, ladle the soup into soup bowls or a tureen and sprinkle with fresh basil and Parmesan cheese. Serve with warm Italian garlic bread
PER SERVING: 110 Calories, 3g Fat (23% calories from fat), 16g Protein, 8g Carbohydrates, 51mg Cholesterol, 392mg Sodium.