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December 19, 2006 > Sweet Tomatoes dresses up the holiday season

Sweet Tomatoes dresses up the holiday season

Stuffing joins popular Creamy Herbed Turkey Soup to create a festive December duo

by Audrey Benedetto/Rana Kay

With its white-meat turkey, tangy cranberries and fresh seasonal veggies, guests yearn for Sweet Tomatoes/Souplantation's Creamy Herbed Turkey Soup each December. This year however, the restaurant is further capturing the flavors of a home-cooked holiday meal with the debut of a time-honored favorite. Savory apple stuffing will now be served alongside the signature soup to treat the taste buds and create a new warm, winter memory to experience all month-long.

Sweet Tomatoes' new stuffing spices the traditional recipe with a combination of diced fresh onions and celery, a blend of flavorful spices and sweet Granny Smith apples. Combined with the Creamy Herbed Turkey Soup, featuring tender, oven-baked turkey breast, rich rosemary broth, cranberries and fresh-picked carrots, celery and onion, guests are sure to be transported to holidays past.


Creamy Herbed Turkey
*Yields approximately eight servings.

Turkey Breast
1 pound of turkey breast meat   

Cook turkey in an oven. Slice into bite size pieces.  You will add it to the finished soup.

1 1/2 cups of 1/4 diced carrot
1 1/2 cups 1/4 diced celery

Cook the carrots and celery for 8 minutes until soft. Strain and cool in cold water. You will add these to the finished soup.

1/2 pound butter or margarine
2 Tablespoons minced garlic (saute for 5 minutes)
2 cups 1/4" diced yellow onion

In a pot, melt the butter. Add the garlic, onion, carrot and celery. Sauté for five minutes.

1 1/2 cups white flour

Stir in flour and continue to cook for 5 minutes on low to medium heat.

8 cups of water
5 tablespoons turkey base.

Add the water and turkey base. Blend with a hand held mixer until smooth.

6 cups water
1 1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon dried sage
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme

Add water, herbs and spices. Heat to 190 degrees or a low simmer. Cook for 10 minutes on medium heat until thickened.

2 cups heavy cream
1/2 cup chopped Italian parsley
1/3 cup diced dried cranberries
Cooked carrots and celery
Cooked & sliced turkey breast meat

Add cream, parsley, turkey meat, cranberries, cooked carrots and celery. Stir to combine. Cook on medium heat for 2 minutes.

 
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