Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
15 minutes ago, suzilightning said:Hadn't thought of the apple though I use it in my dressing. How do you incorporate it into the soup?
I chopped up two or three fujis and pressure braised them along with the turkey. They were pretty soft at the end and I could see some leaving them out (especially since the broth was redolent with both apple and sage), but I strained them, reduced and thickened the broth, then set them in the bowl, put the turkey on top, and poured the liquid around.
14 minutes ago, suzilightning said:Hadn't thought of the apple though I use it in my dressing. How do you incorporate it into the soup?
I chopped up two or three fujis and pressure braised them along with the turkey. They were pretty soft at the end and I could see some leaving them out (especially since the broth was redolent with both apple and sage), but I strained them, reduced and thickened the broth, then set them in the bowl, put the turkey on top, and poured the liquid around.
