We all know that aftermath turkey sandwiches are one of the best parts of Thanksgiving. Both simple and delicious. But clearing out the refrigerator gridlock of side dishes is more of a challenge. Especially when our minds and bodies are just as overloaded. So here are three casual soup recipes to easily combine and revive all the odd bits before either you or they get lost in the muddle. One for right now, and two to save for when the cupboard is bare.
First you'll need to take stock. And speaking of, do you have any on hand? (It could be chicken, turkey or vegetable.) If not, put your turkey carcass and random trim in a pot with some aromatic vegetables (big chunks of onion, carrot, celery; garlic cloves, parsley, thyme and a few peppercorns) and cool water to cover. Bring just to the boil, then simmer for several hours until flavorful; strain and taste for salt. Use a degreaser, or cool and refrigerate until the fat sets up on top so you can smoothly scrape or spoon it off. I'm always in favor of homemade broth. But don't let that bias stop you from making soup. Just check the ingredients list on any store-bought broths and bases to make sure they sound like food you recognize and would want to eat. Now let's get started.
SOUP #1: If you're lucky enough to have any mashed potatoes left over, then the first soup is practically made. Just stir in stock until the consistency is as thick or thin as you like it. Taste for salt and pepper, maybe some nutmeg. Then heat and serve. Any creamed onions or leeks, cooked spinach or chard, chopped parsley or chives would be welcome embellishments here. Add more stock as needed to thin out. (Potatoes get mealy when frozen, so this one is best eaten fresh.)
SOUP #2: You can use a similar approach with cooked yams, pumpkin, winter squash, and/or beets. Remove any skins or peels, and thin with stock. Then puree with an immersion blender or transfer to a standard blender, food processor or food mill to do the job. Heat, season and serve. Ginger, nutmeg, a little orange juice and/or Grand Marnier are lovely flavor companions. And you could garnish each bowl with a swirl of heavy or sour cream, and/or a spoonful of cranberry relish for a colorful taste spike. Any of these soups would freeze well for later.
SOUP #3: And now for the hodgepodge combo. Combine bite-sized pieces of roast turkey and cooked vegetables (could be mushrooms, green beans, spinach, chard, kale, cabbage, carrots and/or onions). Add enough stock to create a vegetable soup consistency. Enrich with any leftover gravy. Heat, season and serve. Once upon a time, breadcrumbs were often used to thicken up a thin broth, so just imagine what some turkey dressing or stuffing might contribute either as a thickener or hot garnish. This kind of soup would also freeze well for another day.
Now your fridge is cleaned out, and you've made the most of some great leftovers. You can depend on these basic concepts even when it's not right after a major feast day. They're also another great way to keep your pantry stocked with possibilities. Besides, good soup always takes care of us when we're tired, cold and hungry. When we want to feel nourished and satisfied instead of stuffed. So try one or all of them! Then go make a fresh green salad and have a little sorbet for dessert.
Bon Appetit! Kay
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