Happy December 1st! I hope you had an amazing Thanksgiving. Mine was full of family fun and tons of yummy delicious food!
I do not know about you but, even though we had Thanksgiving leftovers for brunch on Black Friday, we were left with tons of leftovers, specifically turkey and gravy. If you have not seen my lightened up gravy recipe you can check it out HERE. Anyway, I used some of my leftovers to make a delicious soup over the weekend.
The beauty about transforming leftovers into a new recipe is that you do not have to be too precised, just use what you have at hand. We love soups so naturally, I went that route. The house smelled like Thanksgiving all over again. We enjoyed some of it over the weekend, portioned out and froze the rest for lunches this week.
Thanksgiving Leftovers Soup
1 medium yellow onion, diced
7 celery stalks, diced
3 parsnips, peeled and diced in to cubes
7 multicolor carrots, peeled and diced in to cubes (from Trader Joe's)
10-12 oz of leftover turkey (skinless and mostly white meat ;o))
2 tbsp. of gravy
1 bay leaf
1 tbsp. of poultry seasoning
2 cups of turkey broth (also, from Trader Joe's)
5 cups of water
1 tbsp. of salt
Preheat a large soup pan at medium heat. Spray your soup pan with cooking spray (we are adding gravy to the soup, so no need for oil.) Add in your onions to the pan and cook until translucent, stirring occasionally. Add in the gravy and stir until well combined with the onions. Add in the rest of the veggies, bay leaf, poultry seasoning and stir.
Let the veggies cook for about 5 minutes. After 5 minutes add in your turkey, salt, broth and water and stir. Make sure you get the brown goodness from the bottom of your pot, that is flavor!
Continue to cook at medium heat for 30 minutes, uncovered, stirring occasionally. At this point you can add more liquid if need be, or turn the heat to low until ready to serve.
My plan is to enjoy this soup with a side of brown rice toast for lunches this week.
How about you? What did you do with your Thanksgiving leftovers?
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