Delicious Recipes for Leftover Turkey

Create one of these amazing soups with leftovers

Submitted by Venus Bazan Barratt – Personal Chef and Owner, Warrenton Wellness Kitchen

Thanksgiving meals tend to provide plenty of leftover food to enjoy. This season, instead of making a turkey and cranberry sandwich, try one of these delicious recipes to create a soup that is perfect for lunch or dinner.

Aveglomono with Turkey 

Aveglomono, the classic Greek chicken soup, is as ubiquitous to the Greek isles as chicken noodle soup is here in America. Taken literally, Aveglomono means “egg lemon,” and both of these ingredients contribute to the soup’s velvety unique flavor profile. It’s the perfect comfort food that’s also healthy and soothing, especially for lunch or a light supper the day after Thanksgiving.

Yield:        6 servings

Time:        15 minutes plus time to prepare stock

INGREDIENTS

The Turkey Stock

  • 1 turkey carcass
  • 6+ quarts of water
  • 4 carrots, peeled and quartered
  • 4 celery stalks, quartered
  • 2 leeks, white part only, cleaned and quartered
  • 6 cloves of garlic, skin on, cut in half
  • 2 bay leaves
  • 4 sprigs parsley
  • 4 sprigs thyme
  • 12 peppercorns
  • 1 teaspoon salt

For The Soup

  • 2 quarts of turkey stock (chicken or vegetable stock can also be used)
  • 1 broccoli crown, cut into 1-inch pieces
  • 2 cups shredded turkey
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 whole egg plus 2 egg yolks
  • 3-4 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh parsley, finely chopped
  • 1 1/2 cups cooked rice

DIRECTIONS

Step 1: Make the stock: Place the turkey carcass and all remaining ingredients in a stock pot with cold water, enough to cover the ingredients by 6 inches. Place over medium heat and bring to a simmer. Cover partially, turn the heat to low and simmer very slowly for 4-6 hours. Skim and discard any foam that rises to the surface. Strain and set aside 2 quarts to make the soup. Refrigerate or freeze the rest for future use.

Step 2: Make the soup: Bring the stock to a simmer over medium heat. Add the broccoli and simmer for 3 minutes. Add the turkey, olive oil, and salt and pepper to taste. Turn heat down to low so that the soup remains hot but is not simmering or boiling.

Step 3: Whisk together the egg, egg yolks, and lemon juice. Then, a little at a time, add about 1 cup of hot broth to the egg/lemon mixture, as follows: whisking constantly, add 2-3 teaspoons of hot broth to the mixture to temper (cook) the eggs; continue to whisk while adding the rest in a slow, steady stream.

Step 4: Remove the soup from heat and add the tempered egg-lemon mixture, stirring gently. Add the parsley, correct for salt and pepper taste to preference if necessary.

Step 5: Place a large spoonful of rice in each bowl, top with soup and serve.


Ramen Noodle Soup with Turkey

At last, a ramen noodle soup your kids will love because it tastes good, and you’ll love it because it’s good for them! This recipe is a quick, easy way to use leftovers.

Yield:        1 serving

Time:        10 minutes

INGREDIENTS

  • 4 oz plain ramen noodles (throw away flavor packet, if there is one)
  • 2-1/2 cups turkey stock* (you can also substitute chicken or vegetable stock)
  • 1 large egg
  • 1/2 teaspoon butter
  • 1/2 teaspoon white miso
  • 1/4  cup shredded turkey (warmed)
  • 1/4 teaspoon toasted sesame seeds
  • 1/2 scallion, green part only, thinly sliced

DIRECTIONS

Step 1: Bring stock to a boil in a small saucepan. Add the butter and miso. Add the noodles and cook for 2 minutes. Remove from heat.

Step 2: Whisk the egg, and then slowly temper (cook) the egg with small amounts (2-3 teaspoons at first) of hot stock, whisking constantly until ½ cup of stock has been added. Add the tempered egg to the soup and stir gently. (Or, do what’s traditional and add the egg to the soup and, without stirring, pull the noodles over the egg and let it sit for 1 minute to poach the egg.)

Step 3: Carefully slide the soup into a serving bowl. Garnish with the shredded turkey, sesame seeds and scallions, and serve.

*For the turkey stock use the above recipe or use store-bought alternatives.

About the Author:

Venus is a personal chef and the owner of Warrenton Wellness Kitchen, located in Warrenton, Virginia. The Warrenton Wellness Kitchen has prepared meals-to-go and daily soups and stews for lunch. For more information visit www.warrentonwellnesskitchen.com. She cooks in her own custom-designed space so she is able to provide consistency and quality in her food. And prepare for variety: Venus’ passion lies squarely in international cuisine, so you can expect to see some dishes you know and a few you will want to try. The menu is updated seasonally and offers something for everyone, from vegetarians to vegans, and diets from gluten-free to low-sodium to dairy-free.

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