Sometimes it is hard trying to figure out what to do with all those leftovers. If you are anything like my husband, you do not want to waste any food, ever! I can’t say that this is a bad thing. I used to be very wasteful but thanks to him I am not anymore. After our lovely turkey dinner, we had some leftover “crappy” sections. I call them crappy because I don’t like them. It was a leg and a thigh – all dark meat. Don’t get me wrong, it has a lot of flavor, I just don’t like that portion of the bird. Anyway – he was out hunting one evening and I knew he would need something hot to warm him up when he got home. I decided to make a turkey soup using those leftover pieces. It worked. I was able to use up all of the meat, flavor the soup and cut the meat into chunks large enough I could pick out what I didn’t want to eat. Everyone wins – plus we got rid of the leftovers! This makes about 6-8 servings.
1large cooked turkey leg (or other part of bird, bone in)
1 large cooked turkey thigh (or other part of bird, bone in)
4 cups of water or vegetable broth
½ cup chopped celery
1 ear of corn
¼ cup diced onion
½ cup chopped carrots
1 Tbsp olive oil
1 tsp sea salt
½ tsp garlic salt
2 tsp black pepper
1 tsp dried sage
1 tsp parsley
8 oz of GF pasta (I used rice penne pasta)
In a large stockpot, sauté celery, carrots and onion for about 10 minutes or until soft. Add in water or broth, turkey pieces, corn, salts, pepper, sage and parsley. B
- ring to boil and cook for about 20 minutes. Remove corn and turkey from pot. Cut corn from the cob and return to pot.
- Cut pieces of the turkey meat into small chunks and return to pot. Add in pasta and return to boiling.
- Cooking time will vary at this point, depending on your type of pasta. Just watch the soup closely until pasta is finished cooking.