Turkey Noodle Soup & Mimi's cracked pepper cheddar muffins

This delicious turkey noodle soup recipe is easy to make and is a perfect way to use leftover turkey. As a Thanksgiving bonus we have MIMI'S muffins, which are unbelievably amazing!

Soup Ingredients:

• 2 qts turkey stock or chicken stock
• 8 ounces wide egg noodles (or other dried pasta)
• 1½ cups cooked turkey meat, diced
• 2 carrots, peeled and diced
• 2 celery ribs, diced
• 2 Tbsp chopped parsley
• salt & ground white pepper, to taste

Preparation:

1. Bring a large pot of water to a boil over medium heat.
2. Cook the noodles a little shy of what the package directs, then drain them, rinse them in cold water and set aside.
3. Bring the stock to a simmer over medium heat. Add the carrots and celery and simmer until they're tender, about 5 to 10 minutes.
4. Season the stock with salt and ground white pepper. Add the cooked noodles and the turkey and cook until just heated through.
5. Serve right away in bowls garnished with the chopped parsley.

Mimi's cracked pepper cheddar muffins

2 C Flour

1T. sugar

1T. baking powder

1/2 - 1 tsp coursely ground pepper

1 1/4 C. milk

1 egg - whisked into milk with fork, them whisk in 2 T. oil.

Mix wet ingredients into dry ingredients, then fold in 1/ stick (4 oz) sharp or extra sharp cheddar cheese. Fill muffin cups about 2/3 full & bake about 25 minutes til done. Yields about 1 dozen.