FOOD NETWORK STAR MARTIE DUNCAN'S BLOG FEATURING RECIPES AND PARTY IDEAS
The official blog for Food Network Star Martie Duncan. Find Martie's recipes, helpful tips, party themes, the latest wedding trends, party decorating ideas, and what she's been up to lately including travel suggestions like where to eat and where to stay.
Alabama restaurant recipes. Alabama destinations and places to visit. My latest book is in stores now: Martie Duncan’s Sweet Home Alabama: Destinations & Dishes Worth The Trip features 90 favorite restaurant recipes plus 200 destinations with beautiful photography.
Some of my favorite famous chef friends sent me a quote for the book: Justin Warner, Michael Symon, Anne Burrell, and Michele Ragussis.
TO ORDER PERSONALIZED COPIES: Martie@MartieDuncan.com
The books are $34.95 each plus shipping.
I like the Thanksgiving leftovers just about as much as I like the dinner… A turkey sandwich made with a layer of cornbread dressing and cranberry sauce is my #1 leftover favorite but next on the list would be homemade turkey noodle soup. The lemon really gives it that rich flavor you sometimes lack in a homemade chicken soup and a little bit of jarred chicken base does make all the difference. This is just as good with leftover or rotisserie chicken. If you plan to freeze the soup for later, freeze it without the noodles and add them upon reheating.
HOMEMADE THANKSGIVING LEFTOVER TURKEY NOODLE SOUP
Makes 6-8 servings, depending on portion size
INGREDIENTS
1 tablespoon olive oil
1 large yellow onion, diced
3 large carrots, sliced 1/2 inch thick
5 stalks celery, sliced 1/2 inch thick
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
2 bay leaves
3 quarts chicken broth, I used homemade but okay use your favorite store brand
1 tablespoon chicken base
3 cups leftover roasted turkey or chicken, chopped into chunks
Juice of 1/2 a lemon
3-4 cups wide noodles, uncooked (I like the No Yolks Extra Wide)
DIRECTIONS:
Heat the olive oil in a large pot over medium high heat. Add the onion, carrots, and celery. Cook 3-4 minutes or until slightly softened. Add the salt, pepper, thyme, and marjoram. Stir to mix together. Add the broth and the chicken base plus the bay leaves. Stir to combine and turn up the heat to high. Bring to a simmer and skim off any foam that develops. Add the noodles. Cook for 8-10 minutes or until the noodles are cooked. Add the roast turkey or chicken and heat through. Add the lemon juice. Check the seasoning before serving.
INGREDIENTS
1 cup (2 sticks) unsalted butter, softened
1/2 cup Confectioners sugar, plus extra for dusting
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/8 teaspoon nutmeg *optional
1/4 teaspoon salt
3/4 cup finely chopped pecans
Additional powdered sugar for dusting
DIRECTIONS:
Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until the mixture is light and fluffy.
Stir in the vanilla extract.
In another bowl, whisk together the all-purpose flour, nutmeg, and salt. Gradually blend this into the butter mixture. Fold in the pecans, making sure they are distributed throughout the dough.
Roll the dough into one-inch balls and place each ball on the baking sheet with space between each one.
Bake for 10-12 minutes, or until the bottom of the cookies are lightly golden; the tops will be pale. Cool slightly. While the cookies are still warm, roll each cookie in the Confectioners sugar. Place on a wire rack to cool completely. Store in an airtight container. Before serving, dust again with Confectioners sugar.
Food Network Star's fan favorite Martie Duncan shares favorite easy recipes and affordable ideas for entertaining, casual get-togethers, and inspiration for parties, weddings, holidays, and celebrations.