Sorry, this was supposed to be posted the other day. WordPress and I had a fight. I lost… lost most of my post that is. I tried to click ‘save draft’ and it sent me to a screen that said, “Are you sure you want to do this?” Well, I thought I did, but now I’m not so sure… and gone.
Well, we had expected to have more leftovers. After all, 4 people, 2 turkeys (24lbs total), 4 big sides… that’s a lot of food person. Overall, we did pretty good. My parents took home half of the leftovers.
In our family, Turkey Tomato Soup is a newer tradition almost as big as the Thanksgiving dinner itself. My mom has been making it for several years now. It’s a great way to use up that last bit of turkey.
Thursday night, I threw the carcass in pot and made some nourishing bone broth to use in my soup. Once it cooled, I removed a bit of the fat layer. You can tell if you have good broth if it gels when its cold (gelatin is released from the bones). Homemade broth is really good for your digestive system.
If you have the time and patience, you can gather quite a bit more meat by picking the bones of the carcass. Sometimes I feel like it, sometimes I don’t…
I suggest if you still have some leftover turkey, throw it in some soup. If not, you can always use chicken from next week!!
TURKEY TOMATO SOUP
3C turkey chopped (or more if you have it!)
2cans (14oz) tomatoes (dices, stewed or combo – SCD legal if necessary)
1can tomato paste
2-4C chicken/turkey stock
1can Cannelloni beans (white kidney)
4-5 cloves garlic chopped
1lb baby carrots
1 large onion diced (2C)
1C chopped celery
sea salt/pepper to taste
splash red wine
cheddar cheese (optional)
In a heavy bottomed pan, melt butter over medium high heat. Add onions and celery and salt/pepper to taste. Cook until softened and most of the liquid has evaporated. Add garlic and tomato paste, stir well and heat through. Next, add stock, 2cans tomatoes, basil, parsley and splash of red wine. Bring to simmer and add carrots and meat. Cook for 45mins. Add beans, check salt/pepper flavoring and cook for another 15 mins. Serve topped with cheese if desired, crackers if you can!
This is a great meal to make for leftovers/lunches throughout the week, as it reheats really well. Also, it can be done in the slow cooker. If you use frozen sliced carrots, you can reduce your cooking time by almost half (cook 20-25mins, add beans and cook 10-15). I used whole baby carrots because that’s what I had and was too lazy to chop them smaller.
My mom and I have a conversation about tomato paste every year about this time. It usually goes something like – Why does the recipe only call for 2oz of tomato paste, when the cans only come in 6oz size? Do they expect me to freeze the left over paste and actually remember to get it out later? Fat chance… What a waste! – So, needless to say, we’ve started using the entire can. Feel free to use 2oz and save the rest for another recipe. The extra paste deepens the tomato flavor and we really like it.
Also, red wine… I know they say you should use a wine you would drink. I haven’t been drinking much lately, let alone red wine. I’ve found that Pompeian Burgandy cooking wine works great for our tastes. Go ahead, roll your eyes, shake your head… I don’t care. Use what works for you!