Tupperware wasteland or creative chef toolbox?
If you’re a foodie like me, it’s hard to stomach the idea of leftovers. Instead of looking at your fridge as a Tupperware wasteland, look at it as an opportunity to explore your creative potential. Christmas leftovers offer a BEVY of options for next day meals.
I'm using the leftovers for soup and curried turkey salad
Don’t trash the turkey CARCASS… it’s a REPOSITORY of great flavor. Two simple ingredients, water and leftover bones and CARTILAGE, are a great place to start your “leftover Christmas turkey soup.”
Hot soup and warm bread is a match made in heaven
“Leftover Christmas Turkey Soup” Recipe:
Ingredients:
- 3 cups chopped, leftover vegetables (carrots, Brussels sprouts, asparagus, green beans, sweet potatoes)
- 1 medium onion, diced
- 2 quarts turkey or vegetable broth
- leftover turkey carcass and bones
- Salt and pepper to taste
- 1/2 cup minced parsley
- Optional: 2 cups dry noodles, broken into small pieces
Prep:
- Remove all turkey meat from the carcass and bones, shred
- Sauté onion in olive oil in a large soup pot
- Fill the pot with broth
- Add turkey carcass and bones, simmer on low heat for 20 minutes
- Remove carcass and bones from broth
- Add turkey meat to pot
- Add 3 cups leftover vegetables
- Optional: add 2 cups noodles
- Simmer until the pasta is cooked, about 12 minutes
- Salt and pepper to taste
- Garnish with parsley
You may have to brave the cold to get some of this bread
Warm ARTISANAL bread is the perfect vehicle for sopping up the soup. Not in the mood for next day soup? Freeze it for a cold winter day when you’re too lazy to cook.
Bon Appetit!
Charis
- BEVY = group
- CARCASS = remains
- REPOSITORY = storehouse
- CARTILAGE = flexible connective tissue
- ARTISANAL = artistic