Recently, my husband and I entertained another family for dinner. Our guests were unexpectedly surprised with a menu that was Thanksgiving part II. We did the whole thing all over again: roaster turkey, crock pot mashed potatoes, classic turkey stuffing, etc. We were all happily full. I love the challenge of using leftovers. Sometimes reheating them is the best solution. This time I had a particularly tough leftover challenge. I had less than 8 oz of turkey meat leftover, but I did have all the bones, scraps and neck. My tradition for turkey leftovers of late has been to make Turkey Dumpling Soup. In this case, I had a minimal amount of turkey meat. I was determined to use a lot of vegetables, and I wanted it to taste like Thanksgiving. Also, I wanted to avoid noodles, dumplings or flour. I am extremely happy with the result—a soup with mostly vegetables and a little bit of turkey. Thanksgiving in a bowl.
Mostly Vegetable and Turkey Soup
1 large onion
3 carrots
3 to 4 parsnips
3 celery stalks
1 celery root
1/2 rutabaga
1/2 sweet potato
1/2 butternut squash
2 tablespoons of olive oil
2 tablespoons of butter
1 quart chicken broth (plus extra, just in case)
2 quarts homemade turkey stock—made just like chicken stock only with turkey bones
1 large clove of minced garlic
2 tablespoons rubbed sage
1 1/2 teaspoons of poultry seasoning
1 teaspoon of dried rosemary
6 to 8 oz of shredded cooked turkey, torn bite sized pieces
1 cup of rice blend, optional (omit for AIP) I used a brown and wild rice blend with lentils
salt to taste
pepper to taste (omit for AIP)
1. Gather all the vegetables, turn on some music, and start chopping creating an even petite dice (as opposed to a chunky and rustic dice). The object is to chop all the vegetables similar in size so they cook evenly, and to get them all chopped before you start the cooking process. I also wanted the possibility of having a few different vegetables in each spoonful. I started with the usual suspects: chopping the onion, celery, peeling the carrots and turnips.
2. Peel the celery root gently to keep as much of the meaty interior as possible. Next, dice the carrots and turnips.
3. Peel half of the sweet potato and butternut squash, removing the skin, creating 1/4 inch slices, and then dice in 1/4 inch slices.
4. Peel and dice the rutabaga in the same manner.
5. Heat the olive oil and butter in a large pot over medium-low heat.
6. Put all the vegetables in the pot and stir to coat all the vegetables.
7. Add the sage, rosemary, and start with 2 tablespoons of salt and a one teaspoon of pepper knowing you may need to adjust by adding more later.
8. Add minced garlic. Stir the vegetables periodically for 7 minutes. If the vegetables start to stick add a small splash of chicken broth.
9. After 7 minutes add all the chicken broth.
10. Add poultry seasoning and cook uncovered on medium-low heat for 30 minutes.
11. Add two quarts of turkey stock and optional rice blend, cover, and simmer for another 30 minutes.
12. After 30 minutes, carefully taste the broth. Adjust the seasoning, adding more salt and pepper, and more of other seasonings, if needed, and simmer for another 15 minutes.
13. When the rice has cooked completely (which may take longer depending on the level of heat), add the shredded turkey.
Mostly Vegetable and Turkey Soup
Ingredients
- 1 large onion
- 3 carrots
- 3 to 4 parsnips
- 3 celery stalks
- 1 celery root
- 1/2 rutabaga
- 1/2 sweet potato
- 1/2 butternut squash
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 1 quart chicken broth (plus extra, just in case)
- 2 quarts homemade turkey stock—made just like chicken stock only with turkey bones
- 1 large clove of minced garlic
- 2 tablespoons rubbed sage
- 1 1/2 teaspoons of poultry seasoning
- 1 teaspoon of dried rosemary
- 6 to 8 oz of shredded cooked turkey, torn bite sized pieces
- 1 cup of rice blend, optional (I used a brown and wild rice blend with lentils)
- salt and pepper to taste
Directions
- Step 1 1. Gather all the vegetables, turn on some music, and start chopping creating an even petite dice (as opposed to a chunky and rustic dice). The object is to chop all the vegetables similar in size so they cook evenly, and to get them all chopped before you start the cooking process. I also wanted the possibility of having a few different vegetables in each spoonful. I started with the usual suspects: chopping the onion, celery, peeling the carrots and turnips.
- Step 2 2. Peel the celery root gently to keep as much of the meaty interior as possible. Next, dice the carrots and turnips.
- Step 3 3. Peel half of the sweet potato and butternut squash, removing the skin, creating 1/4 inch slices, and then dice in 1/4 inch slices.
- Step 4 4. Peel and dice the rutabaga in the same manner.
- Step 5 5. Heat the olive oil and butter in a large pot over medium-low heat.
- Step 6 6. Put all the vegetables in the pot and stir to coat all the vegetables.
- Step 7 7. Add the sage, rosemary, and start with 2 tablespoons of salt and a one teaspoon of pepper knowing you may need to adjust by adding more later.
- Step 8 8. Add minced garlic. Stir the vegetables periodically for 7 minutes. If the vegetables start to stick add a small splash of chicken broth.
- Step 9 9. After 7 minutes add all the chicken broth.
- Step 10 10. Add poultry seasoning and cook uncovered on medium-low heat for 30 minutes.
- Step 11 11. Add two quarts of turkey stock and optional rice blend, cover, and simmer for another 30 minutes.
- Step 12 12. After 30 minutes, carefully taste the broth. Adjust the seasoning, adding more salt and pepper, and more of other seasonings, if needed, and simmer for another 15 minutes.
- Step 13 13. When the rice has cooked completely (which may take longer depending on the level of heat), add the shredded turkey.
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