For the last two Thanksgivings, I have made the most decadent soup you could imagine with the broth from the turkey carcass. If you think picking a chicken is fun, well, a turkey just takes it the whole next level. Throw in a bottle of cabernet savignon, and you've got yourself a party.
For details on how to make home-made broth, read my latest post.
All you do for leftover Thanksgiving dinner soup is basically throw everything in a pot with the broth. Well, it's slightly more complicated, but not much.
I always saute some onions, celery, and carrots in some olive oil and garlic first. Then I shred any leftover turkey meat, either white or dark, and add it to the pot, along with the broth I just made.
Here is where the fun part comes in: if you've got any interesting leftover bits form dinner that might be good, throw them in and see how it goes. This last year, I added the leftover roasted brussels sprouts with all those yummy caramelized bits from the outer edges.
I also added some udon noodles that had been in our cabinet for probably two years back from when a nephew lived with us. I had never cooked udon noodles before, but they were so perfect in this soup! They reminded me of those super-thick spaghetti noodles we ate in Italy (wish I knew the name). So perfect and comforting.
Last thing, and truly, the key to this soup's greatness: ADD THE GRAVY. Yes, I was yelling that at you because I don't want you to forget it. The leftover gravy is what makes this soup special. Oh gravy. Oh my sweet gravy. Dear, dear, turkey gravy, I love you so.
I would marry you if I could, Turkey Gravy, or at least give you long, lingering, wet kisses as we dance to Sade's "Smooth Operator." I would definitely not shoo your hand away if it creeped too far south, Turkey Gravy. That's where you'll end up anyway after I eat you.
For details on how to make home-made broth, read my latest post.
All you do for leftover Thanksgiving dinner soup is basically throw everything in a pot with the broth. Well, it's slightly more complicated, but not much.
I always saute some onions, celery, and carrots in some olive oil and garlic first. Then I shred any leftover turkey meat, either white or dark, and add it to the pot, along with the broth I just made.
Here is where the fun part comes in: if you've got any interesting leftover bits form dinner that might be good, throw them in and see how it goes. This last year, I added the leftover roasted brussels sprouts with all those yummy caramelized bits from the outer edges.
I also added some udon noodles that had been in our cabinet for probably two years back from when a nephew lived with us. I had never cooked udon noodles before, but they were so perfect in this soup! They reminded me of those super-thick spaghetti noodles we ate in Italy (wish I knew the name). So perfect and comforting.
Last thing, and truly, the key to this soup's greatness: ADD THE GRAVY. Yes, I was yelling that at you because I don't want you to forget it. The leftover gravy is what makes this soup special. Oh gravy. Oh my sweet gravy. Dear, dear, turkey gravy, I love you so.
I would marry you if I could, Turkey Gravy, or at least give you long, lingering, wet kisses as we dance to Sade's "Smooth Operator." I would definitely not shoo your hand away if it creeped too far south, Turkey Gravy. That's where you'll end up anyway after I eat you.
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