Leftover Recipe
Thanksgiving Soup
I will admit that I was skeptical at first. The idea of putting mashed potatoes, cranberry sauce and stuffing into a soup pot seemed a bit strange to me, but I remembered how much I liked her soup so I gave it a try. Boy am I glad I listened to my mother. The potatoes, cranberry sauce and stuffing simply melted right into the broth to create the creamiest most delicious soup base for the turkey and veggies that I added.
This leftover recipe is the perfect way to get rid of all of those holiday meal remains. It is thick, creamy, full of flavor and delicious. The best part is that there really is no recipe. Just add what you like and what you have on hand.
Thanksgiving Soup
Ingredients:
- All of your Thanksgiving dinner leftovers
- water
- 1 to 2 Tblsp. extra virgin olive oil
- diced celery
- diced carrots
- diced onion
- salt & pepper, to taste
Directions:
Break the turkey carcass into manageable sized pieces. Place the carcass and giblets in a large pot. Cover with water and bring to a boil. Continue to boil for approximately one hour.
While the broth is boiling, heat a large skillet over medium heat. Add 1 to 2 Tblsp. extra virgin olive oil, the celery, carrots and onions and saute until softened. Use as much or as little of the veggies as you like in your soup. Use any other veggies you have on hand as well.
Strain the broth to remove all bones. Put the broth back into the pot with any turkey meat that has fallen off of the bones. Add any additional turkey meat you have, cut into bite sized pieces, as well as all of your leftovers, including vegetables, mashed potatoes, cranberry sauce and stuffing. Season with salt and pepper.
If your soup gets too thick simply use some water or chicken broth to thin it out. You won't believe how flavorful this soup can be!
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