When is it too late for leftovers?
Considering it's only two days after Thanksgiving, I'm assuming that many individuals are plagued with feeling of "What can I possibly do with all of this Turkey?" This video I found on Facebook made me crack up this morning. Day 1....you are so excited. I think the day after Thanksgiving is actually my favorite part of the holiday. A lot of times this day ends up being my birthday, which is an added bonus. Thanksgiving is stressful, you are worrying about entertaining, the cleanup, people's reaction, you often times forget to actually taste the food. The day after...man that is bliss. Day 2, the excitement is definitely still lingering. I felt this today. I enjoyed every bit of my meal. Yet, when I was throwing my plate into the dishwasher, I could see in my peripheral vision the bacon surrounding the scallops start to loose its crisp. The gravy had solidified into an unappetizing gel after being refrigerated. I had to pry the once oozing, gooey baked brie off of the parchment paper to cut a slice. After two days of lunch/dinner time feasts, the thought of eating turkey tomorrow is just not appealing.
Don't fret my friends, this is an issue that is easily solved. There are more variations of leftover turkey recipes than there are for thanksgiving side dishes. I don't know where you live but here in New England, it has been horribly cold. My car recorded the temperature at 17 degrees when I drove over to my parents house on Thanksgiving morning. My nighttime ritual on this rare long weekend is to be snuggled under a blanket reading a book. For those who know me, and know how cliche that sounds, this is a true statement. There is something that goes along hand in hand with coldness, blanket snuggles, and books. Yes, hot chocolate, coffee, or tea fits that scenario but I am talking about soup. Soup can cure many things. A stuffy nose, frozen fingers after playing pond hockey, or even your mind after getting a 54 on a college test (thank you Panera broccoli cheddar). Soup is a critical component of our culinary existence. Soup is needed across all times of the year. No season of Autumn is complete without at least several bowls of butternut squash soup. Italian wedding soup helps to heal my soul during Winter, when the thought of me getting married is so far far away. Pea soup during the Spring reminds us that freshness is coming; greenery will soon be sprouted from the grounds like a pea shoot. Who can deny a cold, pure, fresh bowl of gazpacho in the summer? We all know what the most common soup is. A soup that can be consumed across all seasons, all types of weather, guaranteed to lift all moods. Chicken Noodle Soup. After all, it's good for the soul. Want to know what to do with your Thanksgiving leftovers? Transform that turkey into a delicious, hearty, heartwarming version of turkey noodle soup. You won't regret it.
2 cups shredded cooked turkey
1 tbsp butter
1 yellow onion finely chopped
1 cup diced carrot (roughly 2 carrots)
1/2 cup diced celery (roughly 1 stalk)
1 cup sliced button mushrooms
1 clove garlic minced
3 cups chicken broth
1 cup water
1 tsp dried thyme
1/2 tsp dried oregano
1 tsp dried basil
1 cup egg noodles (or other small sized pasta)
1/4 cup grated parmesan cheese (optional)
In a dutch oven or large soup pot heat butter over medium high heat. Add in onion, carrots and celery, and mushrooms and cook until soft (roughly 2 - 3 minutes). Add in garlic and cook for an additional 30 seconds. Add in chicken broth and water and bring the soup to a boil. Cook for 15 minutes. Add in turkey, oregano, basil, garlic powder, thyme, and the egg noodles. Cook for another 12 minutes, until the noodles are fully cooked and soft. Season to taste with salt and pepper. Remove soup from heat and stir in the parmesan cheese. Ladle soup into bowl and top with extra parmesan cheese if desired.
A great benefit of this turkey noodle soup recipe is that it is great for freezing. Make a big batch, and spoon the leftovers into an air tight container. Thaw overnight in the fridge and reheat on the stove.
1 tbsp butter
1 yellow onion finely chopped
1 cup diced carrot (roughly 2 carrots)
1/2 cup diced celery (roughly 1 stalk)
1 cup sliced button mushrooms
1 clove garlic minced
3 cups chicken broth
1 cup water
1 tsp dried thyme
1/2 tsp dried oregano
1 tsp dried basil
1 cup egg noodles (or other small sized pasta)
1/4 cup grated parmesan cheese (optional)
In a dutch oven or large soup pot heat butter over medium high heat. Add in onion, carrots and celery, and mushrooms and cook until soft (roughly 2 - 3 minutes). Add in garlic and cook for an additional 30 seconds. Add in chicken broth and water and bring the soup to a boil. Cook for 15 minutes. Add in turkey, oregano, basil, garlic powder, thyme, and the egg noodles. Cook for another 12 minutes, until the noodles are fully cooked and soft. Season to taste with salt and pepper. Remove soup from heat and stir in the parmesan cheese. Ladle soup into bowl and top with extra parmesan cheese if desired.
A great benefit of this turkey noodle soup recipe is that it is great for freezing. Make a big batch, and spoon the leftovers into an air tight container. Thaw overnight in the fridge and reheat on the stove.
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