While holiday festivities were different for most of us this year, chances are there was still turkey on the dining table.
And although many opted for a smaller bird, there are likely lots of leftovers.
That’s a good thing, as far as I’m concerned. I like turkey leftovers more than the actual turkey dinner.
My family and my neighbours all know this.
So I’m regularly “gifted” with numerous turkey carcasses that I turn into large pots of delicious stocks and soups.
On that note, I’m providing a recipe for a particularly chunky turkey soup. And of course, you can change the vegetables you use.
This recipe freezes well. You can share your creation with your neighbours or someone you know who doesn’t like spending time in the kitchen.
Serve this delicious soup with a slice of your favourite bread. I like to toast my bread so it soaks up the lovely broth.
Chunky turkey and vegetable soup
2 tbsp. (25 ml) extra virgin olive oil, vegetable oil or butter
2 cooking onions, peeled and sliced
2 cloves garlic, minced
1 tbsp. chopped fresh thyme or sage
2 stalks celery, diced
2 carrots, diced
1 398-ml (14 oz.) can of diced tomatoes
4 cups (1 L) turkey stock
1 cup of water
2 cups broccoli florets
1 cup cauliflower florets
1 cup of frozen corn, thawed
3 cups (500 ml) of cooked turkey cut into 1-inch chunks
2 cups (500 ml) of cooked, short pasta
Salt and pepper to taste
4 tbsp. (50 ml) chopped parsley
Parmesan cheese for serving
1. Heat the oil in a stockpot over medium heat.
2. Add the onion and cook until starting to turn light golden.
3. Add the garlic, thyme or sage, celery and carrot. Cook, stirring frequently for about 2 minutes.
4. Add the tomatoes, turkey stock and water and bring to a simmer.
5. Add the broccoli and cauliflower and cook until just tender.
6. Stir in the corn, turkey and pasta. Simmer for a further 2 or 3 minutes or until the turkey is completely warmed through.
7. Season with salt and pepper to taste. Add parsley.
8. Ladle into bowls and garnish with a spoonful of Parmesan cheese.