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Thanksgiving Leftovers Soup
Rated 4 stars by 112 users
Category
Main Dish
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Calories
287
Author:
Ned John and William Stixrud
This soup uses everything you're likely to have on hand after your Thanksgiving feast: fresh vegetables, corn, leftover turkey, leftover potatoes, plus dried cranberries, (which are loaded with cell-protecting plant chemicals called anthocyanins). Put them all together in this easy recipe-which is very forgiving of substitutions and individual touches-and you've got a delicious, easy, one-pot meal with all the fabulous flavors of Thanksgiving minus the gazillion calories.
Ingredients
2 Tbsp olive oil
3 large shallots, chopped
2 celery stalks, chopped
2 carrots, peeled and thinly sliced
4 cups turkey stock (or low-sodium chicken broth with 1 tsp. organic chicken Better than Bouillon)
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1.5 cups cooked turkey, shredded or chopped into bite-sized pieces
1 cup chopped leftover roasted or baked potatoes or yams
1 cup frozen corn
1/3 cup dried cranberries
2 Tbsp Marsala wine
1/2 tsp each salt and freshly ground pepper, or to taste
Directions
In large soup pot, heat olive oil over medium heat. Add shallots, celery, carrots, and sauté 5 minutes. Add stock and increase heat to bring to a simmer. Simmer 10-15 minutes until vegetables are tender.
Gently stir in turkey, potatoes, corn, cranberries, wine, thyme, salt, and pepper, and simmer 7-10 minutes more, until everything is hot.
Recipe Note
Notes From: Chef Jeannette
I love using the Thanksgiving turkey carcass to make homemade stock. The simplest method is to strip the bones of usable meat after your feast, and then break up the carcass to get it to fit into your slow cooker. Add any extra skin and organs to the bones and cartilage and cover everything with cold water. Add a splash of raw apple cider vinegar (this helps the bones release good-for-you collagen into the stock), a quartered, unpeeled onion, carrot, and celery stalk plus a teaspoon of peppercorns. Cover and cook all night on low. Cool slightly and strain out and discard all the solids the next morning. If you wish, you can chill the stock and skim off the fat that congeals on the surface for fewer calories. Use or freeze the stock for future soups and stews.
Nutrition
Calories 287, Protein 20 grams, Fat 9 grams, Saturated Fat 2 grams, Carbs 33 grams, Cholesterol 53 milligrams, Sodium 598 milligrams, Fiber 4 grams, Sugar 12 grams
