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Sunday, 25 December 2011

Leftover Turkey Soup

Now that you have brined and roasted your turkey, you may be wondering what to do with all that leftover meat (especially if, like us, you had a 19 pounder).  The answer - turkey soup.  This soup is a simple and convenient way use up all your leftover turkey.  The carcass can be boiled with some aromatics, such as onion, celery and carrots, to make a simple turkey stock.  If you're feeling under the weather (and looking for a cure to the common cold) or are too tired from the previous nights festivities to make turkey stock, a good quality chicken broth is a fine substitute.  This soup is delicious with a few crackers or some crusty bread.  Once you've had your fill of turkey, any leftover soup can be frozen for a quick weeknight dinner in the New Year.

Drizzle of olive oil
1 small onion, diced
3 ribs celery, diced
2 carrots, peeled and diced
1 clove of garlic, minced
2-3 cups of leftover turkey meat (light and dark), diced into bite sized pieces
4 litres of turkey stock or low sodium chicken stock
1/2-1 cup leftover gravy
1/2 (160 g) pkg of broad egg noddles
2 sprigs rosemary
2 sprigs thyme
salt and pepper to taste

In a large soup pot, heat oil over medium heat.  Add onion, celery and carrots and stir. Turn heat to medium-low, cover with a lid, and cook veggies for about 15 minutes or until translucent and soft.  Add garlic and cook for 1 minute.  Increase heat to medium-high, add turkey and brown for 2-3 minutes (you should begin to see brown bits caramelizing on the bottom of pot).  Next deglaze the pan with a bit of stock and scrape the brown bits off bottom. Add the remaining stock, gravy, rosemary, and thyme and bring to a boil. Turn heat to simmer, add noodles, and cover, cooking for 15 minutes until noodles are soft.  Remove rosemary and thyme sprigs. Serve and enjoy!

Happy Holidays!

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