Looking for a different and fabulous way to use some of your Thanksgiving leftovers?
I happen to be pretty proud of myself because….wait for it….I created this recipe myself.
Yup. My very own creation and its delicious.
I recently bought a CSA share from a local organic farm near my home so I have been doing a lot truly fall cooking with the things I have been getting. It’s so much fun coming up with creative ways to use what is in season and it’s sure amazing to taste the fresh veggies and squash we have been getting. There is almost nothing better than a fresh, homegrown carrot.
Well, except maybe cake.
I do love cake.
Especially cheesecake, which is another recipe I need to posted…
Ok, back on task.
Last week we threw a little pre-Thanksgiving party for my husband’s research group. It was our first big party at our new house. It went very well, if I do say so myself. So I had some leftovers to play with a bit. What I love about this particular soup is it used up not only the turkey, but also the mashed potatoes.
I made my own stock from the turkey carcass, which you can certainly do also but it’s not totally necessary. If you do want to Just throw the carcass, some carrots, celery, salt, peppercorns, thyme, onion, garlic, and turmeric in a large stockpot and cover with water, allow to simmer at least 4 hours but up to 72 hours. The longer the better. I did mine for about 10.
If you don’t have the exact same ingredients, substitute with what you have or can find at the store!
1 stick butter
5 carrots, diced
5 parsnips, diced
8 fingerling potatoes (yukon golds would work nicely), diced
4 hakurei turnips (these are small turnips, about the size of a radish so if you are using traditional size turnips just use one), diced
1/2 red onion, diced
1 medium celery root (could sub 2 stalks celery), diced
4 cloves garlic, minced
6 cups turkey stock
1/2 cup sour cream
1/2 cup heavy cream
1 cup mashed potatoes
Salt and pepper to taste
3 cups chopped, leftover turkey
If you did not make your own stock add:
1 tablespoon fresh thyme
1/2 teaspoon turmeric
1. In a large stock pot or dutch oven, melt the stick of butter over medium heat.
2. Add all the veggies and garlic (and if you didn’t make your stock add the extra herbs here as well) and sauté until soft, about 20 minutes.
3. Add the broth, sour cream and heavy cream and bring to a boil.
4. Turn heat off and add the turkey, salt and pepper.
5. Serve hot with some yummy bread, or in bread bowls….
Latest posts by Megan (see all)
- Double Chocolate Coconut Muffin-In-A-Mug (grain and sugar free) - May 22, 2015
- Easy Roasted Parmesan Broccoli - May 11, 2015
- Lemon Rose Scented Cupcakes - May 8, 2015