Your kitchen gets a pretty good workout with Thanksgiving dinner, especially by the time you've stuffed and roasted a turkey, boiled and mashed potatoes, prepped veggies, and baked rolls and pies. It would be nice if everyone just forgot about eating for a couple of days afterward.
But the truth is, you and your family will want to eat again on Friday, so you might as well turn those Thanksgiving leftovers into planned-overs.
Here are two easy soups from my cookbook "Soup's On!" (Covenant Communications, $17.99) deseretbook.com/Soups-100-Savory-Stews-Chilis-Made-Easy-Cookbook-Valerie-Phillips/i/5084988 that use leftover turkey. (On Thanksgiving morning, I will be demonstrating them on KSL-TV's morning news, for those of you who will be up at 5:30 a.m. to get your turkey ready.)
The beauty of these soups is there's a minimum of chopping, peeling or other prep work involved, so you can catch a break from all the work the day before.
In fact, you might want to take advantage of the specials on turkey and buy an extra turkey to roast, just so you can have plenty of leftovers. That's especially true if you've got extended family who also want to take home some turkey.
When Thanksgiving dinner is finished, take a few minutes to pull most of the meat off the turkey carcass and store it in an airtight container. Don't let it sit out on the table where it will get dry and unappetizing.
Then toss the carcass in a stock pot or slow cooker, and cover it with water. Add some of the celery, carrots and onions that you probably have left over from dinner. Let the stock simmer for several hours. Then take the lid off for a few more hours, so a lot of the moisture can evaporate. The condensed broth will be more flavorful.
Then pour the broth through a strainer to catch all the spent bones and meat. What remains is a rich broth with lots of flavor. If you refrigerate it for several hours, the fat will rise to the top, and you can skim that off to cut some calories and fat.
Now you have your broth and your turkey, here are two recipes to use it:
POST-THANKSGIVING TURKEY CHILI
Prep time: 30 minutes
Makes: 6 11/2-cup servings
If you prefer, you can use three roasted, peeled and diced Anaheim chiles instead of canned diced green chiles.
1 tablespoon butter or canola oil
2 cup frozen onions, partially thawed
2 4-ounce cans diced green chiles (or 3 fresh Anaheim chiles, roasted, peeled and diced)
2 cans Rotel tomatoes and chiles (mild, original or hot, depending on your heat preference)
4 cups diced turkey
3 15-ounce cans black beans, drained and rinsed, or 4 cups cooked beans
3½ cups homemade turkey stock (or 2 14-ounce cans of turkey or chicken broth)
1 tablespoon cumin
2 teaspoons paprika
½ teaspoon (or more to taste) chipotle chile powder, optional
¼ cup fresh chopped cilantro
½ teaspoon sugar
1 envelope turkey gravy mix (optional)
½ cup sour cream
1. Melt butter in a nonstick 4-6-quart stock pot over high heat.
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