Un-turkey soup for the day after Thanksgiving when everyone else is having leftovers. Also good broth for Mom’s Famous Stuffing. For soup, add finely chopped veggies and warm. I adapted this from Rawguru’s chicken soup recipe. I am also going to use this broth blended with crimini mushrooms to make gravy.

Recipe Directions

Blend all the ingredients until the mixture looks smooth and creamy. Let sit in blender for about 10 minutes. Strain through nut milk bag, strainer, or cheesecloth. Pulp can be dehydrated to make a mock turkey patty.

Renoir's Thoughts

Un-turkey soup for the day after Thanksgiving when everyone else is having leftovers. Also good broth for Mom’s Famous Stuffing. For soup, add finely chopped veggies and warm. I adapted this from Rawguru’s chicken soup recipe. I am also going to use this broth blended with crimini mushrooms to make gravy.

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Ok, so if anyone really wants to make the patty with the leftoever pulp, I would recommend using almonds or a denser nut. When I made it with almonds there was a lot more pulp and the patties came out pretty good. I think pine nuts really get creamed into the broth, so the pulp that's left is mostly just an herb patty.

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Yeah! Another fan of Sciabica's oil!

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For the patty, I added some ground flaxseed to make it hold together and dehydrated. There are also some other mock turkey recipes on this thread... http://www.therawtarian.com/forums/2/topics/1816

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Mmmmmmm! Sounds awesome! I'm curious about the "mock turkey patty" you mention. Sounds like it would be great for Thanksgiving along with raw cranberry sauce, raw gravy, raw stuffing. Have you tried making the patty yet? Does it hold together? Any other tips for making it? Thanks!

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