Sure, you can make turkey soup with the remains of the bird, but what about all those other leftovers clogging up your refrigerator? I came up with this recipe when I was left with a ton from my Thanksgiving Dinner Eastern European Style and it's pretty darned good, if I do say so myself! Let your imagination be your guide. The following recipe gives no quantities because it all depends on what you have left. If you had an assorted cheese platter or veggie tray, earmark them for your soup. Use this as your starting-off point.
Here is a larger photo of Leftover Turkey Soup Recipe.
Here is a larger photo of Leftover Turkey Soup Recipe.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 8 servings Leftover Turkey Soup
Ingredients:
- 8 cups turkey or chicken stock
- Leftover corn or mixed vegetables
- Leftover mashed potatoes
- 1 (14-ounce) can undrained diced tomatoes
- Chunks of white meat of turkey
- 1/2 cup sour cream or leftover onion or dill dip
- Salt and pepper
- Chopped green onion for garnish (optional)
- Grated Cheddar or other cheese for garnish (optional)
- Toast points (optional)
Preparation:
- In a medium saucepan, whisk together stock, corn or mixed vegetables, mashed potatoes and undrained tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes. If soup is too thick, add more stock. If it's too thin, add more mashed potatoes. Add turkey chunks and warm through, about 5 minutes. Remove from heat.
- Stir in sour cream and adjust seasonings, if necessary. Serve in heated bowls or mugs and garnish with green onion and Cheddar cheese, if desired, and toast points or croutons.
