Thanksgiving turkey is great, but there is only so much you can with it. I find turkey dries out really quickly, so I like to make soup with my leftover turkey: it’s light and keeps the turkey moist.
I generally use whatever is on hand, there are no rules for this soup. As a general guide, I start with four cups of water for each pound of turkey and add plenty of vegetables.
This is what I used this year…
Left over turkey, about 1 lb., cut into small pieces
4 cups chicken or veggie stock (if you are using bouillon cubes instead of canned broth, 4 bouillon cubes and 4 cups water)
1 Tbsp vegetable oil
Any leftover veggies you may have around the house, I used:
White cabbage, thinly sliced, about 2 cups
Yellow squash, large chunks (if you don’t have squash or zucchini, try a few potatoes)
1 medium onion, diced
3 cloves garlic, diced
½ yellow pepper, diced
2-3 large tomatoes, diced
1 tsp curry powder
1 tsp cumin
2 tsp coriander
½ tsp celery salt
1 tsp paprika
dash each: cayenne pepper and crushed red peppers
Optional: sriracha hot sauce or tobasco sauce
1. Heat the oil in the pan, over medium high heat. Sauté the onion and garlic for 3-5 minutes: until soft and translucent.
2. Add the cabbage, peppers and squash.
3. If you are using bouillon, break up the cubes and add to the pan. If you are using canned broth, skip this step.
4. Add the tomatoes and the spices (and hot sauce, if you want spicy soup). Sauté about 5 minutes: until soft.
5. Incorporate the turkey. Then add the water (or broth).
6. Turn heat down to low, cover and simmer 30 minutes.
7. Adjust seasoning, if needed.
This freezes really well.