Turn Thanksgiving Leftovers Into A New Meal: Turkey & Vegetable Soup

It's the day after thanksgiving and your fridge is stuffed to the gills with turkey day leftovers.  The thought of eating nothing but turkey for a week sounds like a drag, but with a little resourcefulness, you can make those Thanksgiving dishes into something entirely new.  The chilly weather of the holidays, and plentiful food of the holidays, can be made into a hearty, comforting bowl of soup.


Thanksgiving Leftover Turkey Soup:

- 3 cans Chicken Broth (about 14 oz cans)
- 3 cups Water
- 1 Chicken Bullion Cube
- 1 Onion, chopped
- 4 cloves Garlic, minced
- 3 to 4 Carrots, sliced
- 2 to 3 stalks Celery, sliced (chop the celery leaves as well!!!)
- 1/2 teaspoon Rosemary
- 1 teaspoon Thyme
- 1 teaspoon Oregano
- 4 tablespoons Butter
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 to 3 cups leftover Turkey, cubed
- 2 turkey Thigh Bones (optional)


In a large stock pot, combine chicken broth, bullion cube, water and butter and bring to a boil.  Add veggies, spices, thigh bones, and herbs and simmer over medium low heat for about an hour.  After soup base has simmered and veggies are tender, add turkey meat and stuffing.  Stir for about 5-10 minutes or until soup is evenly heated.

Make this meal for your family and they will never know it was leftovers from a holiday feast.  You can also use this recipe with leftover chicken if you need to revive that as well.  Enjoy another heart-warming dish during the chilly winter.

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