Or how to make room in the refrigerator!
I wish I had taken a before and after picture of my kitchen, but it might have been frightening. Somehow the mess was cleaned up, the leftovers stashed away, but what to eat on the following days?
I’ve never been a fan of turkey soup. Maybe that’s because I’m sated with turkey after Thanksgiving, or maybe because it always tastes a little heavy when made with turkey drippings, but in an effort to find more room in my refrigerator, and not to waste food, I made some soup. Here’s my leftover recipe and it turned out pretty tasty.
1 tsp. vegetable oil
1 medium onion, chopped
1 sausage (any kind)
3 cups water
1 cube vegetable bouillon
1 cup celery, chopped
3 carrots, peeled and sliced
1 apple, peeled and chopped
1 cup chopped, cooked turkey meat
3 tbls. fresh sage (or parsley)
1 cup mashed potatoes
1 cup peas
In a large pot, saute the onion in vegetable oil over medium heat until softened, squeeze the meat from the sausage and add to the pot. When sausage meat is cooked, add water, vegetable bouillon, celery, carrots, apple, turkey meat and sage (or parsley). Simmer over medium heat until the celery and carrots are cooked (10-15 minutes).
Then add mashed potatoes and peas. Stir and simmer for 5 minutes more. If soup is too thick, add 1 more cup of water.
I tried this soup with 1/2 cup of cranberry jelly too. It was a little too sweet, so I left out that one ingredient. I’ll have to try it again with unsweetened cranberries and see what happens.
Happy Leftover Day!