Comforting Dishes for Cooler Days

There’s almost nothing like a warm dish to help melt away the chills of winter.

Combining classic flavors and a blend of comforting spices, this Roasted Turkey and Cranberry Soup is a warm-up waiting to happen on a cold day. For a hearty breakfast option, Sweet Orange and Cranberry Muffins can feed the whole family – simply bake the flavorful pastries a day ahead then warm the morning of for a quick, hot breakfast.

If the craving for comfort food strikes when you don’t have time for a home-cooked dish, consider scratch-made options available at restaurants like Sweet Tomatoes or Souplantation, where guests can find 50-foot salad bars, soups, hot pastas, freshly baked breads, muffins and desserts. It’s a one-of-a-kind dining experience that allows guests the freedom to create their own wholesome meals in a family-friendly atmosphere.

Find more information at souplantation.com or sweettomatoes.com.

Roasted Turkey and Cranberry Soup

Prep time: 15 minutes
Yield: 1 gallon

• 1 pound turkey breast meat
• 16 cups water, divided
• 8 ounces carrot, diced into 1/4-inch pieces, divided
• 8 ounces celery, diced into 1/4-inch pieces, divided
• 1/2 pound butter or margarine
• 2 tablespoons minced garlic
• 2 cups yellow onion, diced into 1/4-inch pieces
• 1 1/2 cups white flour
• 1/2 cup turkey base
• 1 1/2 teaspoons kosher salt
• 1 1/4 teaspoons ground black pepper
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1 3/4 cups heavy cream
• 1/4 cup chopped Italian parsley
• 3/4 cup dried cranberries, diced

1. Cook turkey in oven. Slice into bite size pieces. Reserve to add to finished soup.
2. Heat 5 cups water to boil. Cook 4 ounces carrots and 4 ounces celery 8 minutes until soft. Strain and cool in cold water. Reserve to add to finished soup.
3. Melt butter. Add garlic, onion, remaining carrots and remaining celery. Saute 5 minutes. Stir in flour and continue cooking 5 minutes on low-medium heat.
4. Add remaining water and turkey base. Blend until smooth.
5. Add salt, pepper, sage, marjoram, rosemary and thyme. Heat to 190° F or low simmer. Cook 10 minutes until thickened.
6. Add cream, parsley, turkey meat, cranberries and cooked carrots and celery. Stir to combine. Cook on medium heat 2 minutes.

Sweet Orange and Cranberry Muffins

Yield: Approximately two dozen muffins

• 11 ounces white flour
• 3 ounces wheat flour
• 1 1/2 tablespoons baking powder
• 1 teaspoon table salt
• 7 ounces white sugar
• 1 1/4 cups buttermilk
• 2/3 cup canola oil
• 2 eggs
• 1/4 cup orange juice concentrate
• 2 tablespoons fresh orange zest
• 1/2 cup whole cranberries in sauce

Sugar topping:

• 1/2 cup brown sugar
• 1 tablespoon powdered sugar

1. Mix flours, baking powder and salt until thoroughly combined.
2. Combine white sugar, buttermilk, canola oil, eggs, orange juice concentrate and orange zest. Beat to dissolve sugar.
3. Mix cranberry sauce, wet mix and dry mix until thoroughly combined.
4. To make sugar topping: Mix brown sugar and powdered sugar thoroughly to combine.
5. Heat oven to 350° F. Spray muffin pan with quick release spray. Scoop muffins into pan.
   Top each muffin with 1 teaspoon sugar topping.
6. Bake approximately 15 minutes.

SOURCE:
Garden Fresh Restaurants
https://souplantation.com/
https://sweettomatoes.com/

(Family Features)