For the last couple of years, I have bought an heirloom turkey from a local farm. They have been the best tasting turkeys I have ever eaten. I guess it’s similar to how a homegrown tomato tastes a million times better than a grocery store tomato. So, because the turkey tastes so good and because I can actually see the turkey that I ate, I want to make sure I use every single part of the turkey and none of it goes to waste.
So once I roast the turkey, I pick it clean and save the bones and make stock exactly how I make chicken stock. Turkey stock has a much richer flavor, so I use it in a heartier dishes like chili or in this turkey soup recipe where the flavors are the same.
Then, after we have had a few leftover turkey sandwiches, I make Turkey Soup. We eat some soup for a couple a days and I freeze the rest in individual portions.
This soup is so yummy! I love that it has kale in it. I have a hard time eating kale if I just saute it as a side dish, but if it is hidden in a soup, I love it.
- Leftover meat from turkey
- 2 medium carrots
- 2 stalks celery
- 1 medium onion
- 4 cups chicken stock ( I used turkey stock)
- 1 teaspoon each of basil, thyme and oregano
- 1 bay leaf
- 2 cloves garlic
- 2 medium potatoes
- 1 bunch kale
- 1 cup french lentils
- salt and pepper to taste
- Saute the mirepoix (carrots, celery and onion) in butter
- Add everything else
- Bring to a boil for a few minutes, then turn heat to low
- Cover and simmer until veggies are tender, about an hour
This is a good amount of food, so you will need a larger pan, the one I used was a 5 quart saute pan. And just fyi, simmering is a great way to keep the meat tender and get the most nutrients from the vegetables.
What do you do with left over turkey?