I hope everyone had a great Thanksgiving with family and friends 🙂 Now, what to do with all of that leftover turkey?! Every year I say that I am going to do something with the leftovers but I never fully commit myself. This year, I promised myself that I would take that next step and do something!
I decided to make turkey noodle soup and turkey salad. The soup was for my dinners and the salad was for my lunches. Two very simple yet delicious meals. I eat leftovers often but I would like to spice things up in the kitchen next time with leftovers like I did this time around.
Considering this post was at least a week after Thanksgiving (sorry guys – I was finishing up with school and that was all I was focused on), I have devoured my meals lol. Well my turkey salad is gone and it was delicious! My turkey noodle soup, as you too will see, I still have about 5 containers left. I have two containers still in the fridge and I’ll at that with my dinners this week and I have three containers in the freezer. Depending on how many mouths you need to feed with these meals you may eat everything in one week or you may freeze half and eat half. It’s all up to you. I just love how easy soup is. You can freeze it and know that it’s always there if you ever need to switch your current meals up.
Okay, on to the recipes :). I found the turkey noodle soup recipe on Pinterest–>(http://www.chewoutloud.com/2012/11/21/hearty-turkeychicken-noodle-soup/). I made the turkey salad recipe myself! I hope you enjoy these recipes just as much as I did 🙂
Turkey Noodle Soup
1 TB olive oil
2 carrots, peeled
4 celery stalks, washed and sliced
2 onions, roughly chopped
4 garlic cloves, minced
2 whole bay leaves
1 roasted turkey carcass with leftover meat attached
Leftover cooked turkey, shredded
1 lb carrots, peeled and coined
5 – 6 celery stalks, washed and sliced
1 onion, chopped
4 garlic cloves, minced
Pasta noodles of your choice
Pinch of sea salt and freshly ground black pepper for taste
- Put olive oil, onions, carrots, celery and garlic in a very large stock pot.
- Saute on medium high until veggies are soft.
- Add turkey carcass, bay leaves and freshly ground black pepper.
- Add enough water to just cover entire carcass . Broth will be reduced down to half.
- Bring stock pot to boil. Turn heat on low and simmer uncovered until liquid if reduced to half its original amount (this will take approximately 2 – 3 hours).
- Set aside carcass and skim oil or take the excess off top of broth.
- Strain broth into pot you want to use for noodle soup.
Noodle Soup –
- Season strained broth with salt and pepper (to taste).
- Add carrots, celery, onions and garlic.
- Bring to boil.
- Cook veggies until they are extremely tender.
- In the meantime, cook the noodles in a separate pot.
- Drain noodles (DO NOT RINSE!) and add to broth.
- Add all leftover shredded turkey meat, including meat from the carcass.
- Season if necessary and enjoy!!!
Leftover turkey (however much you have left or want to use!)
1/4 cup plain greek yogurt (measure out to your liking)
1 -2 celery stalks, washed and sliced
You can also add grapes! I forgot 🙁
1 – 2 lemons for the juice
Pinch of sea salt, if necessary and freshly ground black pepper
- Mix all ingredients together in a huge bowl and don’t forget the juice of a lemon or two to keep it fresh since you’ll be nibbling at it all week.
Enjoy and please feel free to share 😉