Rating5/5 (from 1 ratings)5
YieldAbout 2 cups
2 cup warm water
½ cup pine nuts
1 tablespoon Sciabica fresh pressed olive oil
½ teaspoon fresh lemon juice
2 tablespoon poultry seasoning (or 1/2 tbsp each rosemary, thyme, oregano, & sage)
1 teaspoon ground celery seeds
1 teaspoon dill
½ teaspoon sea salt (or to taste)
¼ teaspoon fresh ground pepper
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 ThoughtsBy Renoir
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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