Turkey soup and corn bread

This turkey soup recipe from Karina's Kitchen is a keeper.  (Karina=Gluten-Free Goddess...she of the fab brownie recipe :-)

• The Omnivore ate his whole bowl, GFCF Kid ate most of his.  This is nearly unheard of when they are trying something for the first time.

• GFCF Kid complained that there was too much turkey.  The recipe called for 1 1/2 lbs.  The butcher gave me just over that.  Next time I will reduce the turkey to as little as 1 lb.  (Which will make this meal lighter on the wallet, too.)

• This was an experiment in getting to know our crock pot a bit better.  I can't remember the last time I used it.  I cooked the soup on "high" for 5 hours (the suggested time is 4-5 hours).  Next time I will cook it for 4.  The turkey tonight was very well done.

• I subbed celeriac for the butternut squash for two reasons.  The first is that I hate dealing with butternut squash when it is uncooked.  It is such a freaking pain to cut and peel.  The second is that I remembered we still had the celeriac from our CSA winter share (which ended right around Thanksgiving) still rolling around in the crisper.  I think this worked well...I'm thinking the soup would be sweeter with the squash.

• I love a crock pot recipe that requires no pre-cooking of ingredients.  This is truly a one pot recipe.

• A crock pot cooking tip: cover the covered crock pot with a folded bath towel when cooking.  This prevents excess steam from escaping (the seal on these things is not tight).

• This was a hearty and deeply warming and satisfying soup.  I baked a corn bread in the cast iron skillet to have as a side.

it was a particularly lovely loaf.

delicious with green goddess dressing.

• Red Sox Daddy is not home yet.  I'll let you know how he liked this meal.