Healthy Recipes for those Turkey Leftovers
Looking for healthy recipes for that leftover turkey?
Cooking Light is featuring a slide show with healthy recipes. I’m totally trying that recipe for Turkey and Prosciutto Flat Bread Pizza. Paired with a HUGE salad, of course!
And, here’s my recipe for Turkey Soup.
Janet’s No-Frills Turkey Soup
(use organic vegetables when possible)
Disclaimer: I’m an “eye-it-up” cook and tend not to measure my ingredients. So proceed with caution. However, these measurements should be pretty close to what I typically use to make an awesome turkey soup!
- 5 cups of free range chicken stock
- 1 1/2 cups water
- 3 carrots, chopped
- ΒΌ cup shallots
- 1 tsp rosemary
- 2 cups cooked turkey, cubed or shredded (depending on preference)
- 1 cup chopped celery
- 1 bay leaf
- Salt and Pepper to taste
- 1 tsp olive oil
Soften vegetables in large stockpot: add olive oil to a large heavy pot over medium heat. Add carrots and celery to pot and cook until they vegetables are soft, about 5 minutes. Add shallots and rosemary and cook another 2 minutes. Add1 cup of the stock, reduce heat to low; partially cover and simmer for 15 minutes. Add the rest of the stock, water, bay leaf and turkey. Simmer for 30 minutes. Can cook for a couple of hours to let all flavors fuse together.
Additions:
Use leftover stuffing and dressing for dumplings. Warm up bread mixture. Form bread into small balls. After scooping soup into bowls, place one-two bread balls in each serving.
Turn the soup into Turkey Noodle Soup. Make pasta in a separate pot. Add to soup just before serving. (If you make the pasta in the soup, it tends to make it a bit too starchy).
Make your life healthy,
Janet
