Tony Macdonald That is so wonderful, I'm so glad your enjoyed my recipe and video. Thank you for sharing your story about your mom and I'm so glad to help. :) Bonita
Lovely segment i enjoy all your cooking video's and i most def used them from time to time. from one island cover to another .. good job my dear keep up the good work.
vo1um1 thank you for your message and visiting Bonita's kitchen, I'm very glad you are enjoying my channel and trying some of the recipes. Thanks Bonita
Thank you and I'm glad to help, I have four different kinds of soup in my fridge at all times. Now i have turkey, chicken, peas soup and beef barley. I'm always ready for company and if one of us is feeling under the weather we open a bottle of soup. Thank you so much for your message and have a wonderful day. :) Bonita
Just discovered your channel... coming from the island on the ‘left’ coast, I haven’t had the pleasure of being in Newfoundland (yet?) but with Newfie friends/co-workers they’ve told me that I’ve only got to get ‘officially’ Screeched left to do as kissing a Pacific cod when we were out fishing here was considered ‘acceptable’! I’m a new subscriber!
Hi and thank you so much for your message and for stopping by, we have visited your coast and loved it. Our sons went to University in Vancouver and Nanaimo for four years. That gave so all the time to visit and enjoy the warm coast. Thank you for subscribing to our channel and we have over 180 recipes and video posted to my youtube channel and website www.bonitaskitchen.com I have a small cookbook published called Traditional Newfoundland Cooking and Recipes I have been interviewed with CBC Crosstalk show and NTV News and my Seafood Chowder was published this month in the East Coast Living magazine. Our culture stands out from most because of our accent and traditions, we love to cook and sing, story tellers, and jokes. Screeching in is a old traditions that dates back, we use to offer the kiss the atlantic cod but now its the puffin because of the shortage of salt water atlantic cod. A puffin is our Newfoundland bird that seats along the coast line by the salt water. If you ever get to NL you can get screeched in at any club/bar across our coast. Enjoy my channel if you have any questions send me a message under the video, and have a Happy New Year... Bonita
Tina simon I'm so glad you enjoyed this recipe, but you can make your own salt beef or salt pork if you like. I have a recipe posted on youtube and my website for brining pork ribs or beef. The video will give you step by step instructions on how to make your own, I had many requests from people that are snow birds going to Florida and like you living away. If you can't find it I will share a link with you, thanks for your message and happy new year. Bonita
This recipe looks very delicious. Have you ever tried a turkey Tetrazzini. My aunt made one that required a can of beer. Pimentos, five or so cheeses and garlic and onion. You can use your leftover celery and spaghetti. I miss her most around the holidays.
clara mckenzie I’m not sure if you’ve tried it but I used to have an OLDER Betty Crocker cookbook that had a Turkey Tetrazzini recipe that my boys LOVED when they were younger and still ask for today (30 & 33 yrs old) They ate the Thanksgiving & Christmas turkey dinners of course but were mindful to make sure there was always enough leftover for the Tetrazzini! www.bettycrocker.com/recipes/make-ahead-turkey-tetrazzini/ec12d915-a527-4357-9fac-4f5f86cafe98
@@WyrGuy2: Thank you for sharing this link with us and for your lovely story, its alway nice to share recipes with each other and chat about food. Have a Happy New Year.....Bonita
Hi Yvonne, Thank you for stopping by and for your question, I usually boil the turkey bones with turkey on them until you see the turkey fall of the bones. This could take 20 minutes or one hour depending on how much time it needs. I hope this helps and have a Happy New Year. :) Bonita
puppymamalisa thank you for subscribing and visiting Bonita's kitchen we have over 60 videos and recipes posted of traditional Newfoundland meals, I hope you get to see then. Thanks Bonita
For about two weeks. This is just a short time storage and to be kept in the fridge. Sometimes when I make turkey or chicken soup it will keep for a month. But I don't keep it any longer then that. Thank you for your question and for stopping by..:) Enjoy Bonita
I dont ever remember the ginger, garlic and parsnips in traditional soup. We only had access to turnip, carrots and potatoes. Maybe its different in different parts of NFLD. Regardless, its looks super good.
Garlic is not a traditional ingredient here in NL but we grow up with garlic in our home because my dad was a organic farmer and grow all our veggies. Thank you for stopping by and I'm glad you enjoyed our soup recipe. So tasty! Bonita
bownimrod Thank you for your message and for stopping by, turkey soup is so delicious and that's a good point and makes sense for sure. I always keep a few bottles of turkey soup in the fridge for rainy days, and when you are feeling a little under the weather. Bonita
LORI GOODWiN Thank you for your message and for visiting my channel, no it's best not to freeze the soup in the mason jar. Liquid expands when frozen , if you like to freeze your soup let the soup go to room temperature and put in tubes, or freezer bags, label and date them. You can follow the canning process and seal them after in a water bath for ten to fifteen minutes and keep them in your pantry. I hope this helps. Bonita
Bottle garlic will work but it do have a different flavour because it is already peeled and in preserves to keep it from spoiling. If you use it only use about half tsp full, but if you like the taste of the bottle garlic you can use more. I hope that helps. Bonita
Hi Sara, Thank you for your message and for stopping by, here in Newfoundland and Labrador Canada we pickle beef or pork ribs in a salt water brine and keep it there until its pickled. The we use it in a meal called Jiggs Dinner a boiled meal or our soups and stews I will share a few videos to show up. This is brining the beef ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VGUwVR5gZeI.html this is jiggs dinner ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-v-sPRO8FA0c.html I hope you get to watch them to know. But you don't need to use salted beef in this soup just the veggies and turkey. Enjoy Bonita
Beverley Simmons Good Morning to you and I do have a Beef Stew with Pastry recipe here for you that will take you mine off the cold outside ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IYi9sCRfs7Y.html it's not for leftover beef but you can use your leftover beef. Enjoy Bonita
You refer to this recipe as a Traditional "Newfoundland" Turkey Soup. "GARLIC" ISN'T PART OF ANY TRADITIONAL NEWFOUNDLAND SOUP I'VE EVER TASTED. As a matter of fact garlic isn't part of any Newfoundland Traditional Cooking.
Jim Griffin thank you for your comment and visiting Bonita's kitchen, over these last couple of years I've spoke to many Newfoundlanders all over the world and within Newfoundland and there are so many ways to make one recipe. I agree not everyone had access to garlic within some Newfoundland communities but when making any recipe you need to add ingredients to make it your own. Thanks once again for your message, Bonita
As I initially stated, your recipe isn't a TRADITIONAL Newfoundland dish when you use garlic. Make it what ever way you want but make sure you use the proper ingredients when you use the word TRADITIONAL. Traditional Newfoundland Recipes have been developed in kitchens around our province since the time of the wooden sailing ships and when you make it your own, that takes it out of the realm of Traditional. PLEASE RESPECT OUR HERITAGE.
Jimmy! For da luv of Pete man! Go split some wood or somthing! God love her dear little heart! If the Newfoundland culture is dat frail, dat a couple pieces of garlic is gonna drop the arse out of 'er, dere's not much culture leff ole man! What's culture anyhow? De stuff dat is yellow and cremey dat mudder puts in 'er trifle? and don call me illerate...i knows boat me mom and me dad. CHEERS JIMMIE!
why carrots??? why does everyone mess up a good thing??? sorry, but i use turkey, dressing, potatoes, celery, onion, garlic, and celery soup. thats it!
Good Morning Nice Lady: Thank you for your message and for visiting my channel, I've been making soups for years and I always put carrots in my soup, but it is to ones taste if they wish to use it. Have a lovely day. Bonita
A standard professional chef's ingredients for soup is a mirepoix ....what is in a mirapoix?.....well onion, celery, and carrot! Don't be so hard on the good old orange veggie by'.
Thank you John for your message and for stopping by, when making any soups and stews of course the veggies only need to be fork tender and stop boiling and remove from heat. Bonita
thank you soup came out great and we froze most of them in the tupperware for latter.COULD I ask another question ,i was going to make a seafood chowder ,no fish,can i freeze chowder that has milk and carnation milk i can't seem to find the answer ,would you know the answer,cape breton ..john
@@johnmalanka2898 Thats a good question, I've never froze chowder but that don't mean you can't. The only way to know is to do it, but when you remove a container of chowder from the freezer thaw in the fridge and then simmer on the stove top so the milk don't work. You can freeze jugs of milk because when we lived in the north the milk was always frozen in transit and thawed in the fridge. So even if you only freeze a couple and give it a try. I hope that helps :) Bonita
