When Thanksgiving is over, I quickly tire of leftovers. The turkey sandwich works for about one day but I always feel as if I’m throwing away so many of the sides and not utilizing everything as best I could. This year I’ve decided to remedy that by making Turkey Soup from Thanksgiving leftovers.
As you know I’m a big soup person. I love making soups because not only do they taste delicious, but they’re also easy, usually lower in calories and a great way to incorporate your daily dose of vegetables. The recipe I have below for this soup is more of a guide for you to follow. Your final taste will really depend on your turkey and mashed potatoes.
The inspiration for this recipe came from a cooking show. The cook ( I don’t remember who) was making dinner on a Friday night from the week’s meatloaf leftovers. That sounded like a great idea to me and I loved that she used up food that might have gone to waste. That one idea led me to create this.
You can make this just because too!
As a side note, since I did not wait until Thanksgiving to make this (so it could be done early for the blog) I made a large turkey breast in the slow cooker. I used the following dried herbs: basil, oregano, Italian seasoning, rosemary, garlic salt and pepper. I essentially made sure the top of my turkey breast was covered and cooked it with a cup of chicken broth. I also added a few sprigs of all the fresh herbs I mentioned above. We ate this for dinner one night with the mashed potatoes and then made the soup the next night.
You can find my mashed potato recipe here that I used for dinner and then as leftovers.
Turkey Soup with Thanksgiving Leftovers
- 32 oz chicken broth
- 4 cups or more of leftover turkey
- 2 cups leftover mashed potatoes.
- 1-2 cups green beans
- 1 cup corn
- 1/2 a large white onion, diced
- 2 Tbsp. fresh oregano leaves, chopped
- 3 fresh bay leaves
- 4 large leaves of fresh sage
- 2 sprigs of fresh rosemary
- 1 Tbsp. dried oregano
- 1 Tbsp. dried basil
- 1 Tbsp. of garlic salt
- 1 Tbsp. pepper
- 2 Tbsp. olive oil
- Additional salt and pepper to taste
- Optional: Left over stuffing
- Toppings: Pepper, breadcrumbs, additional fresh herbs or cheese.
- Add olive oil to Dutch Oven and heat through.
- Once the oil is warm add the diced onions. Mix continuously until the onions are translucent.
- Add your chicken broth and bring to a boil.
- Add leftover turkey, mashed potatoes, green beans, corn and all fresh herbs and heat on low for one hour. If you’re adding stuffing feel free to add it at this point. However, if you add stuffing make sure to add extra chicken broth too as the bread in it will soak up a lot of the broth. If you decide to forgo the stuffing do not worry. The mashed potatoes will make this broth perfect and creamy
- Add dried herbs and continue to let it simmer for an hour. Add additional salt and pepper to taste now too.
- Remove from heat and serve. Top with bread crumbs, fresh herbs and freshly ground pepper if desired
Happy eating, friends! I hope you have a wonderful Thanksgiving!